Eye of Round Roast
Updated Nov 19, 2025
This post may contain affiliate links. Please read our disclosure policy.
Eye of round is an economical cut of beef, but with a handful of herbs and some careful roasting, I promise you’ll have a juicy, tender roast every time. I use a quick herb rub, sear the meat for a flavorful crust, and let the oven finish the work. This is my go-to for an easy yet impressive dinner that doesn’t break the bank, perfect with a simple gravy or classic horseradish sauce.
I love seeing how a simple eye of round roast can be transformed into the centerpiece of a cozy family meal, when cooked just to medium-rare with a beautiful herby crust. Whenever I make this recipe, my kitchen fills up with that irresistible scent of garlic, rosemary, and thyme sizzling on the beef — and I know I’m minutes away from slicing into the perfect, juicy roast. Whether it’s for a weeknight dinner or a Sunday gathering, this method ensures that economical eye of round turns out tender, flavorful, and ready to impress everyone at the table.
Keep the sides very simple for a family meal: try Sautéed Green Beans, Roasted Lemon Brussels Sprouts, or a simple side of broccoli rabe, plus a starch like Parmesan-Roasted Potatoes or rice. For a fancier meal, pair the eye of round with Scalloped Sweet Potatoes or Hasselback Potatoes.
Want another roast to change things up? Try Roast Beef with Mustard Garlic Crust and Horseradish Sauce.
By signing up, you agree to our Privacy Policy.
What's In This Post?
What Is Eye of Round?
Eye of round is a great cut of beef to use for roast beef; it is inexpensive and readily available. It is a lean and economical cut of beef from the rear leg of the cow. It is best prepared using slow cooking methods like roasting or braising, not searing or grilling. Because the eye of round has very little fat marbling, it is important to cook it properly, and not let it get too well done: medium-rare is ideal, with an internal temperature of 125°F. It should also be sliced thinly across the grain for tenderness.
Ingredients
This eye of round recipe is seasoned simply with thyme and rosemary, a perfect pairing of herbs for beef. You’ll find this equally at home at a weeknight family dinner or a dinner party. Think about serving the sliced roast with a sauce; horseradish sauce is a classic, and so easy to make while the meat is in the oven. You can also make brown beef gravy with the pan drippings!
- Olive oil – Half of the olive oil is used to make the seasoning rub for the meat, and the other half is heated up in the skillet to sear the meat. If you want to use softened butter for the rub instead of olive oil, go for it.
- Minced garlic – Adds so much flavor to the meat.
- Dried rosemary – Crumble or grind up the dried rosemary so it adheres to the meat.
- Dried thyme
- Eye of round roast – Ask your butcher to tie or truss it for you, if possible, for more even cooking.
How to Make Eye of Round Beef Roast
- Season the roast: While the oven is preheating to 500°F, mix together the olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the whole roast with the seasoning.
- Sear: Heat the olive oil in an ovenproof skillet and sear the meat, turning so all the sides brown. If you don’t have an ovenproof skillet, be prepared to transfer the roast to a baking pan and possibly add a few minutes to the cooking time.
- Roast: Place the meat in the preheated oven and cook for 15 minutes. Roast the beef for another 15 to 25 minutes until an instant-read thermometer inserted into the middle registers 125°F for rare (the internal temperature will continue to climb a bit as the meat rests).
- Serve: Allow the meat to rest for 15 minutes and then slice very thinly before serving. Serve with horseradish sauce if desired.
FAQs
These are just two names for the same cut. You may see it labeled beef eye of round roast, beef round, beef round roast, beef eye round roast, eye of round, or just beef eye round — these are just words being shuffled about, but they are all the same super economical cut.
Eye of round isn’t the most tender of the beef roasts, so be careful not to overcook it, or it will get tough. However, if you sear it and roast it just until rare or medium-rare (125°F), you’ll get a nice tender roast. Make sure to let it sit before slicing to allow the meat to reabsorb the juices. The last big key tip: slice the meat very thinly across the grain — that’s how you’ll find the meat to be the most tender.
Eye of round roast beef is great with a herby creamy sauce to dip bites of meat into. Also, try serving this with Horseradish Sauce, Nut-Free Basil Pesto, or Spinach-Parsley Pesto. So many ways to change things up so that a great roast beef dinner never gets boring.
The short answer is yes, you should sear a beef roast before roasting it if you can spare the time. This is especially true if you are cooking a less expensive cut of meat, like an eye of round roast.
Browning the outside of the meat results in a lovely, nutty caramelization, which lends great flavor and texture and really activates the herby flavor of the rosemary and thyme. If you sear it in an ovenproof pan, you can transfer it right into the oven.
Storage and Leftovers
My family is thrilled with leftovers the next day. I usually serve thin slices of the room-temperature roast beef on top of some thick slices of country bread that have been brushed with olive oil, sprinkled with kosher salt, and then toasted in the oven, grilled, or griddled up in a grill pan. Add a little dollop of the sauce of your choice, and you have the best open-faced roast beef sandwiches.
The leftover beef will last in the fridge for up to 4 days, stored in an airtight container.
What to Serve With Eye of Round Roast
Pin this now to find it later
Pin It
Eye of Round Roast Beef
Ingredients
- 2 tablespoons olive oil (divided)
- 1 tablespoon minced garlic
- 2 teaspoons crumbled dried rosemary
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper (to taste)
- 1 (2 1/2- to 3-pound) eye round roast
Instructions
- Preheat the oven to 500 F.
- In a small bowl, combine 1 tablespoon of the olive oil, garlic, rosemary, thyme, salt, and pepper. Smear the mixture all over the roast.
- Heat the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the meat on all sides until browned, about 8 minutes total, turning it as the bottom browns. If you don't have an ovenproof skillet, be prepared to transfer the roast to a baking pan, and potentially add another few minutes to the cooking time.
- Roast the meat in the skillet or a roasting pan for 15 minutes at 500 degrees. Lower the heat to 300 F and roast for another 15 to 25 minutes until a meat thermometer inserted into the middle registers 125 F for rare (the temperature will continue to climb a bit as the meat rests). Allow the meat to rest for about 15 minutes, then thinly (thinly!) slice and serve.
Notes
- The big key: slice the meat very thinly — that’s how you’ll find the meat to be the most tender.
- The beef will last in the fridge for up to 4 days, tightly covered.
I have another beef recipe very similar to this one but I have to say this is 100% the best way to cook a very well seasoned and medium rare roast. I had a 2 lb eye roast that was cooked from beginning to end in about 1/2 hr. Perfect. My husband loves it cooked like this.
This is a wonderful recipe ! I’ve been making this for over 40 years, I add a bay leave or 2. I think it helps with favor of meat. I also add water with beef stock towards the end of roasting. Helps if the potatoes are sticking to the pan. Oh, that makes the best gravy.
Thank you for the recipe.
Made this today for our Father’s Day dinner and it was delicious!
I have been cooking eye round roasts for 40 years of marriage. This was the best one I ever made. It was perfectly rare, well seasoned and juicy. I was concerned when it was cooked like a Prime Rib roast but that is really the best way. Thank you.
thanks so much for this lovely comment!
Would timing change for a 6 lb roast?
yes, but how much depends on the thickness of the roast as well as the weight. Probably start by adding 10 minutes to the 300°F cooking time, and just check frequently with the meat thermometer and take it out as soon as you get to 125°F
I haven’t tried it yet, but the recipe appeals and I will. What I appreciate about your website is you don’t tell us you’re life story, like so many sites, and their tales are always dull. This is all useful information. I know editors always want tons of photos, but let’s get a little variety!
Um, I appreciate that Tom (but I will confess there are other posts where I do tell a bit of our life story! Feel feel to skip down to the recipe if the info doesn’t appeal!)
What a wonderful recipe! Perfection! And yes, I agree. Thank you for the limited personal diatribe… Would love to read about different culinary philosophies and gastronomic humour, but I just don’t have those extra seconds in my day to invest… unfortunately. But a GREAT recipe! Thank you!!!