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Home » Beef » Roasted Eye Of Round

Roasted Eye Of Round

December 15, 2015 by Melissa 8 Comments

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This Roasted Eye of Round is packed with flavor and won't break your budget #roastbeef #beefrecipes #roastedeyeofround #dinner #dinnerideas #holidayrecipes #christmasrecipes #southernfood #southernrecipes #maindishrecipes

Roasted Eye Of Round roast has been referred to as “All-American roast beef.” I love it for it’s intense flavor and the fact that it’s more budget friendly than filet or prime rib but, perfectly suitable to be served at any special occasion. This eye of round is rubbed with seasonings and roasted until charred, making it tender and succulent on the inside with a flavorful crust.

Roasted Eye Of Round

Roasted Eye Of Round

In order to successfully cook a tender round roast you must use a meat thermometer. I can’t stress that enough. Invest in a good one, it will become your best friend for cooking meats to the proper internal temperature. I don’t recommend cooking this particular cut of beef past medium. Eye of round roasts don’t have the intense fat marbling you’d find in prime rib or chuck roasts and it’s often overlooked and thought of as tough and difficult to cook.  I’ve had my own battles cooking round roasts over the years. Through trial and error I’ve learned how to master this delicious cut of beef.

Roasted Eye Of Round

What’s the Best Way to Cook Roast Beef?

I’ve seen all kinds of tricks and techniques for cooking eye of round and many work quite well. Some involve searing in the oven then turning the oven off to complete the roasting. Others suggest cooking at a high temperature for a short period of time, and require that you baste while baking. For me, I prefer to cook this cut of beef at a lower temperature that doesn’t require me to open the oven door too many times.

  • A good meat thermometer is a must when making the best eye of round roast.
  • When choosing the roast start with a good quality piece. Keep in mind, the thicker the roast, the more rare it will be in the middle. Choose according to your personal preference.
  • Can you cook this roast at an even lower temperature? Of course, just adjust the roasting time and use your trusty meat thermometer.
  • When checking for doneness, insert the meat thermometer at least 1 inch into the thickest portion of the roast and adjust the baking time accordingly.
  • Serve this roast beef on a hoagie roll with melted cheese as a French dip, serve it on sandwiches loaded with lettuce and tomato or with mashed potatoes and gravy for Sunday supper. One thing is for sure, this delicious roast beef will be good warm or chilled to the last bite.

Roasted Eye Of Round

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Helpful Kitchen Items:

  • Cast Iron Grill Pan
  • Olive Oil Dispenser Set
  • Meat Thermometer
  • Carving Knife



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Roasted Eye Of Round

Prep Time10 mins
Cook Time1 hr
Marinating time1 d
Total Time1 d 10 mins
Course: Beef, Main Course
Cuisine: American
Keyword: beef-roast-recipes, roast-beef, roasted-eye-of-round
Servings: 12 servings
Author: Melissa Sperka

Ingredients

  • 1 4 lb beef eye of round roast
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 green onion thinly sliced
  • 2 Tbsp chopped fresh rosemary
  • 4 garlic cloves minced
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • Steak seasoning (i.e. Montreal or your favorite)
  • Paprika

Instructions

  • In a small mixing bowl, whisk together the olive oil, lemon juice, green onion, chopped rosemary, minced garlic, kosher salt, and red pepper flakes. Rub on all sides of the roast. Marinate in the refrigerator for 24 hours.
  • Remove the roast from the refrigerator 30 minutes prior to roasting. Preheat the oven to 300°F
  • Remove from marinade. Brush off as much of the green onion and garlic as possible. Sprinkle liberally with your favorite steak seasoning and a dusting of smoked paprika.
  • Heat a few drizzles of olive oil on high in an oven safe grill pan or large skillet. Sear the roast for 3 minutes on all 4 sides.
  • Place the roast into the oven and roast fat side up for 15-20 minutes per pound or until it reaches an internal temperature of 125-130°F for medium rare 140-145°F for medium. Remove from the oven
  • Rest for 15 minutes uncovered for medium-rare or loosely tented with foil for medium.
  • Carve thinly and serve.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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Filed Under: Beef, Holiday, Main Dish, Southern Comfort Food Tagged With: All American roast bee, Beef, easy beef roast recipes, eye of round roast, how to make eye of round roast, rare roast beef, Roast beef, round roast

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Hi, thanks for stopping by to visit my website My name is Melissa! I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends! Read more...

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Comments

  1. ANITA WOODIE says

    December 12, 2018 at 6:28 pm

    Recipe sounds delicious. I plan to try it soon.

    Reply
    • Melissa says

      December 12, 2018 at 7:21 pm

      Thanks so much, bon appetit!

      Reply
  2. Sharon says

    December 18, 2017 at 2:04 pm

    What is the oven temperature supposed to be? Don’t see this info in receipe in roasted eye of round

    Reply
    • Melissa says

      December 18, 2017 at 3:45 pm

      From the instructions: “Remove the roast from the refrigerator 30 minutes prior to roasting. Preheat the oven to 300°F”

      Reply
  3. Joshua Hampton says

    December 17, 2015 at 11:22 am

    That roast looks beautiful. There’s really no other way to describe it.

    Reply
    • Melissa says

      December 17, 2015 at 12:46 pm

      Thank you!

      Reply
  4. Liz says

    December 16, 2015 at 7:35 pm

    Nice recipe. Thank you and Happy Holidays to you and your family.

    Reply
    • Melissa says

      December 16, 2015 at 9:47 pm

      Hi Liz, thank you so much and the same to you an yours!

      Reply

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about

hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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