When I think of roast beef I like to got with prime rib, strip loin, tenderloin, etc but lately the eye of round seems to be the cut of beef that is always on sale. The eye of round is a very lean, with little fat, which means that it can easily get dry and tough if cooked wrong. I would immediately think about throwing it in the slow cooker and cooking it on low all day for some tender pulled beef but it also makes for a great roast beef! The trick to a good roast eye of round is to cook it so that it does not dry out and this method of briefly roasting it at a high temperature followed by turning the oven off and leaving it in the closed oven until it comes up to the desired temperature works perfectly! After roasting, let the beef sit for a good 20-30 minutes so that the juices have a chance to be reabsorbed into the meat and then slice it thinly, against the grain, for a tender and moist roast beef dinner! Roast beef was never so inexpensive and good!
I like my roast beef medium-rare and the one in the photos was pulled out of the oven at 130F and it made it to 135F before slicing. I did end up slicing it a little before I should have, thus a lot of the juices ran when I sliced it.
One of the best things about roast beef is the leftovers! Check out the list of tasty recipes to use any of this leftover eye of round roast beef in below!
Use any dripping to make yorkshire pudding! 
Enjoy topped with creamy horseradish sauce!
Perfect Eye of Round Roast Beef
Super easy, moist and tender eye of round roast beef!
ingredients
- 1 eye of round roast
- salt and pepper to taste
directions
- Season the roast with salt and pepper to taste, place in a roasting pan with a meat thermometer and roast in a preheated 500F/260C oven for 7 minutes per pound before turning the oven off, leaving the roast in the closed oven until it reaches the desired level of doneness, about 2-3 hours.
- Remove from the oven, covering in foil and let rest for 20-30 minutes before slicing thinly, against the grain.
Note: Do NOT open the oven to check on the roast!
Note: Pull the roast out of the oven when the meat thermometer reads the proper temperature: 125F for rare, 130F for medium-rare, 140F for medium, and 155F for well and it will continue to rise in another 5F in temperature as it rests.
Option: Instead of just seasoning with salt and pepper, season with your favourite steak seasoning blend of spices!
Roast Beef Sandwich with Caramelized Onions and Grainy Mustard, Horseradish Mayo
Roast Beef with Caramelized Onions on Gorgonzola Toast
Roast Beef Quesadillas
Roast Beef Grilled Cheese Sandwich
Beef Ramen
Yorkshire Pudding
Roast Beef Sandwiches with Horseradish Sauce
The Perfect Roast Beef
Guinness Glazed Slow Cooker Corned Beef
Slow Cooker Balsamic Glazed Roast Beef
Mushroom Crusted Prime Rib Roast
Pot Roast
Herb Roasted Turkey Breast
Bacon Wrapped Roast Pork
Greek Style Roast Leg of Lamb with Lemon Roasted Potatoes
Carne Asada (Grilled Marinated Steak)
Pan Seared Steaks with Balsamic Red Onions and Roasted Garlic and Porcini Mushroom Goat Cheese Butter
Roast Beef Sandwiches with Horseradish Sauce
Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter
This is the best way to cook this cut and it turns out amazing
I have been making my eye round roast like this for YEARS !! It is the ONLY way to go !! Thank you Kevin for sharing this as I hope many cooks try this method !!
How big a roast for 2-3 people?
Looks like a great way to make a roast beef! Perfectly cut and any new way to cook more economic cuts to be tasty is a win!
Anonymous: I would go with a small one, 2-3 pounds, and there will be leftovers to enjoy later!
This turned out great although more done than I would have preferred. The oven I used does not have a probe, and I did not realize until the last minute that both of my meat thermometers were instant read and therefore could not be left in the oven. Therefore, I had to just guess as to when to take the roast out of the oven. I took it out after 2 hours. Although the roast was 4 pounds, it was more long than thick so probably cooked much faster. I will get a stay in the oven meat thermometer and never cook a roast any other way. Another good dish to use this meat in is pho. Just take leftovers, slice super thin, and freeze.
I like the pho idea, thank you.
Follow up to above. I mentioned using a probe. Duh, probe won’t work either because once you turn your oven off, the probe feature will not work. Only alternative is to go out and buy a leave in thermometer because after making this a second time, I have no intention of making a roast any other way. It is that perfect!
I use a probe all the time, put probe in meat, then once oven reaches 500 degrees, (my oven beeps)I cook it 7 mins per pound ,then lower oven temp to 200 degrees until prob says it reach the meat temp ( my oven will automatically shut off meat temp i use is 130), then take it out of the oven, let rest 20-30 mins. Always comes out perfectly! Thanks Kevin this recipe is AWESOME!
Lori TX: I always use a leave in meat thermometer for roast meats to get them perfect every time, without any guessing! The leftovers would be perfect in pho!!
I don’t recall seeing a Eye of Round Roast Beef, could it be solid under another name?
I just prefer baked and boiled work as well!
I have no idea what round need is. Can I use shoulder or something. How many kilo for 6? And I don’t have a meat thermometer. The amount of times I roast beef is so rare it’s not worth my while to buy one. Is there any other way.of.testing the temperature of the meat? It sounds delicious.
IGrill by Weber is a wonderful thermometer.