Eye of Round Roast
on Dec 23, 2016, Updated Nov 08, 2023
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This incredibly simple and economical roast eye of round beef recipe with thyme and rosemary has a terrific flavorful crust and tender, pink, juicy meat inside.
Eye of round is a great cut for roast beef, inexpensive and readily available. This version is a recipe seasoned simply with thyme and rosemary, a perfect pairing of herbs for beef. This is equally at home for a weeknight dinner or a dinner party.
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, think about Scalloped Sweet Potatoes, Saffron Couscous, or Hasselback potatoes.
Want another roast to change things up? Try Roast Beef with Mustard Garlic Crust and Horseradish Sauce.
Table of Contents
Eye of Round Roast: This incredibly simple and afforable roast beef recipe has a terrific flavorful crust, and tender, pink, juicy meat inside.Tweet This
- 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.
- 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 – Adds a nice fragrant, herby flavor that complements the beef so well.
- Eye of round roast – The beef will probably come trussed from your butcher or grocery store, which is great.
How to Make Beef Round Roast
- Season: While the oven is preheating, mix together the olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the whole roast down with the seasoning.
- Sear: Heat up some olive oil in a pan and sear the meat, turning so all the sides brown.
- Roast: Place the meat in a 500-degree oven and cook for 15 minutes. Lower the heat to 300 degrees, and cook until the meat reaches 125 degrees inside. Rest for 15 minutes and then slice super thinly before serving.
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.
It isn’t the most tender of the roasts, but it’s tender enough that if you sear it and roast it just until rare or medium-rare, you’ll be happy. The big key: slice the meat very thinly — that’s how you’ll find the meat to be the most tender.
This is great with a herby creamy sauce to dip bites of meat into. Also, try serving this with Horseradish Sauce, Nut-Free Basil Pesto with Pecorino Romano, Mint Basil Pesto, Spinach-Parsley Pesto, Ramp Chimichurri Sauce, or Green Olive and Ramp Tapenade. So many ways to change things up so that a great roast beef dinner never gets boring.
I’ve tried both ways and had a number of conversations about this over the years. The short answer — yes, if you can spare the time. Especially 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 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.
Leftover Eye of Round Roast
My family is thrilled with leftovers the next day, which I usually serve on top of some generous slices of bread that have been brushed with olive oil, sprinkled with kosher salt, and then toasted in the oven or griddle up in a grill pan. Add a little dollop of the sauce of your choice, and you have the best open-faced bruschetta-crostini-sandwich snacks that will go fast.
The beef will last in the fridge for up to 4 days, tightly covered.
What to Serve With Eye of Round Roast
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Eye of Round Roast
- 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 skillet over medium-high heat. Sear the meat on all sides until browned, about 8 minutes total, turning it as the bottom browns.
- Roast the meat for 15 minutes, then 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.