Cooking an eye of round roast at home is a real win, especially when you’re looking for an affordable, delicious meal that delivers big flavor.

This cut of beef comes from a well-exercised part of the cow, so it’s lean and can be tough if not cooked properly. But don’t worry—this roast has a way of surprising you with tenderness when done right.

It’s a great choice for those on a budget who want to enjoy a juicy, flavorful roast without spending a lot. What makes the Eye of Round roast stand out is how versatile it is.

You can easily change the flavor profile to match your taste by using a variety of seasonings. From simple salt and pepper to more complex spice blends, the possibilities are endless.

And the best part? You don’t have to be a professional chef to pull it off. With the right technique and a good rub, you’ll have a roast that’s sure to impress.

Ready to give this affordable, tasty roast a try? Let’s dive into the steps for making it perfectly tender!

Eye Of Round Roast Recipe

Ingredients

• 1 tablespoon freshly ground black pepper
• 1/2 tablespoon fresh oregano, finely chopped (measure after chopping)
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 2 garlic cloves, finely chopped
• 2-3 tablespoons yellow mustard
• 1 Eye of Round roast (about 3-4 pounds)

Instructions

1. Start by weighing your Eye of Round roast to calculate the cooking time. Preheat your oven to 500°F (260°C).
2. Brush a thin, even layer of yellow mustard over the entire roast. This helps the seasoning stick and adds flavor.
3. In a small bowl, combine the freshly ground black pepper, oregano, smoked paprika, kosher salt, and chopped garlic.
4. Sprinkle the spice mixture generously over the mustard-coated roast. Make sure to cover it fully, pressing the spices into the meat for a good flavor coating.
5. Place the seasoned roast in an uncovered roasting pan or Dutch oven. Ensure the pan is large enough to hold the roast comfortably.
6. Roast the beef at 500°F for 7 minutes per pound of meat. Once the time is up, turn the oven off, but do not open the door. Let the roast sit in the oven for 2.5 hours. This slow cooking method locks in moisture and creates a perfect, tender roast.
7. After 2.5 hours, check the roast’s internal temperature. It should read about 130°F for a medium-rare roast. If you’d prefer a different doneness, adjust accordingly.
8. Slice the roast against the grain for tender, juicy slices. Serve it up with your favorite side dishes and enjoy!

Expert Tips For Cooking Eye Of Round Roast

To make sure your Eye of Round roast turns out tender and juicy, here are some lesser-known expert tips that go beyond the basics:

• Reverse Searing Method: Instead of searing the roast first, you can try the reverse sear method. Start by cooking the roast in a low oven (around 250°F) until it reaches the desired internal temperature, then finish it off by searing the outside in a hot pan. This results in a perfectly even cook and a beautiful crust without overcooking the interior.
• Use a Dry Brine: Salt your roast a few hours before cooking (or even the night before). A dry brine allows the salt to penetrate deeper into the meat, helping to retain moisture during the cooking process and enhance the flavor.
• Add a Little Fat: While Eye of Round is lean, you can add a bit of fat to help keep it moist. Consider rubbing the roast with olive oil or placing a few pats of butter on top before roasting to prevent it from drying out.
• Use a Slow Cooker for Tenderness: If you have more time, slow cooking your Eye of Round roast is a great way to ensure tenderness. After searing it, cook it on low in a slow cooker for 6-8 hours with broth or seasoning to create a melt-in-your-mouth texture.

Best Dishes To Serve With Eye Of Round Roast

Here are some side dish ideas that bring out the flavors of your roast and add variety to your meal:

• Creamed spinach
• Garlic parmesan mashed cauliflower
• Balsamic glazed carrots
• Roasted root vegetables
• Roasted vegetables
• Mashed potatoes
• Steamed green beans
• Yorkshire pudding
• Salad with a light vinaigrette
• Garlic bread
• Roasted sweet potatoes
• Crispy roasted potatoes

How To Properly Store Leftover Eye Of Round Roast?

To preserve the freshness and texture of your leftover roast, follow these advanced tips:

• Wrap It in Butcher Paper Before Freezing: Instead of using plastic wrap or foil, butcher paper is great for keeping your roast protected while allowing it to “breathe.” It helps maintain the roast’s texture when thawed, avoiding freezer burn.
• Slice Before Storing: If you plan to store leftover slices, it’s actually better to slice the roast before storing it. This way, each slice can be reheated more evenly and you don’t have to worry about unevenly reheating a whole roast.
• Reheat Using Low Heat: For reheating, set your oven to a low temperature (about 250°F) and wrap the roast in foil. This ensures that it heats gently without drying out, keeping it tender and juicy.
• Use Leftovers in Different Dishes: If you have leftover roast, don’t just reheat it as is. Chop it into small pieces and use it for stir-fries, sandwiches, or add it to soups and stews. This helps avoid the monotony of just eating roast slices.

How To Know When Your Eye Of Round Roast Is Done?

Knowing when your Eye of Round roast is done is crucial for getting the perfect balance of tenderness and flavor. Here’s how you can tell:

• Use a Meat Thermometer: The most reliable way to know if your roast is done is by using a meat thermometer. Insert it into the thickest part of the roast without touching bone or fat. Here are the internal temperatures to aim for:
  • Rare: 120-125°F
  • Medium-rare: 130-135°F
  • Medium: 140-145°F
  • Well-done: 150°F or higher
• Check the Color: While not as accurate as a thermometer, the color of the juices can give you a hint. If the juices run clear, it’s closer to done. If they’re red or pink, the roast may need more time.
• The Touch Test: Another way to check doneness is by gently pressing the roast with a finger or tongs. A tender roast will yield to pressure, while a firmer roast means it needs more time.

How To Check The Internal Temperature Of Beef?

Checking the internal temperature of your beef is essential to make sure it’s cooked to perfection. Here’s how you can do it easily:

• Use a Digital Meat Thermometer: The best tool for checking the internal temperature is a digital meat thermometer. These are quick and accurate. Insert the thermometer into the thickest part of the beef, being careful to avoid touching bone or fat, as this can give an incorrect reading.
• Insert It Correctly: For an Eye of Round roast, insert the thermometer horizontally into the center of the roast, not at an angle. If you’re using it for a different cut, always aim for the thickest part, as that’s the last area to reach the right temperature.
• Wait for the Reading: Once the thermometer is in place, wait for the reading to stabilize. This usually takes just a few seconds with a digital thermometer.
• Don’t Rely on Time Alone: Always check the temperature, even if your recipe gives an estimated cooking time. Every roast is different, and factors like oven temperature and roast size can affect cooking time.

Why Is My Eye Of Round Roast Tough?

If your Eye of Round roast is tough, there are a few possible reasons for it. Here’s what might be going wrong:

• Overcooking: One of the most common reasons for a tough roast is cooking it too long. Eye of Round is a lean cut, and if it’s cooked past the ideal internal temperature, it can dry out and become tough. Always use a meat thermometer to avoid overcooking.
• Cooking at Too High a Temperature: Roasting the meat at a very high temperature can cause the exterior to cook too quickly, while the inside remains underdone. It’s best to roast at a moderate temperature and let the meat cook slowly to retain its moisture.
• Not Resting After Cooking: Cutting into the roast right after it’s out of the oven can cause the juices to escape, leaving it dry and tough. Allow the roast to rest for 10-15 minutes before slicing to help the juices redistribute.
• Not Using Enough Moisture: If the roast is cooked without enough liquid or fat, it can dry out. Adding a bit of oil, butter, or broth before roasting helps keep the meat moist and tender.
• Incorrect Slicing: If you slice your roast against the grain, you’ll break down the muscle fibers and make the roast much easier to chew. Slicing with the grain makes the fibers longer, leading to a chewier texture.