Eye of Round Roast

4.88 from 8 votes

This post may contain affiliate links. Please read our disclosure policy.

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.

Roast Beef with Thyme and Rosemary / Carrie Crow / Katie Workman / themom100.com

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.

Sliced eye of round on a wooden cutting board.

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.
Roast Eye of Round Beef with Thyme and Rosemary in a white oval baking dish.

How to Make Beef Round Roast

  1. 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.
  2. Sear: Heat up some olive oil in a pan and sear the meat, turning so all the sides brown.
  3. 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.
Roast Eye of Round Beef with Thyme and Rosemary being sliced on a cutting board.


What is the difference between eye of round roast and beef round roast?

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.

How do you make eye of round roast tender?

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.

What is the best sauce for beef round roast?

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.

Do you need to sear roast beef before cooking it in the oven?

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

Sliced eye of round with herb sauce.

More Beef Dinner Recipes

Pin this now to find it later

Pin It
4.88 from 8 votes

Eye of Round Roast

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.
Prep Time: 7 minutes
Cook Time: 40 minutes
Total Time: 47 minutes
Servings: 8 People
Save this recipe!
We’ll send it to your email, plus you’ll get new recipes every week!


  • 2 tablespoons olive oil (divided)
  • 1 tablespoon minced garlic
  • 2 teaspoons crumbled dried rosemary
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground pepper (to taste)
  • 1 2 ½- to 3-pound eye 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.


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.


Calories: 271kcal, Carbohydrates: 1g, Protein: 38g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 105mg, Sodium: 96mg, Potassium: 580mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 36mg, Iron: 4mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

You May Also Like:

4.88 from 8 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Dawn says:

    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.

  2. Mary Freeman says:

    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.

  3. Jean says:

    Made this today for our Father’s Day dinner and it was delicious!

  4. Bernadette says:

    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.

    1. Katie Workman says:

      thanks so much for this lovely comment!

  5. Lydia Jones says:

    Would timing change for a 6 lb roast?

    1. Katie Workman says:

      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

  6. Tom says:

    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!

    1. Katie Workman says:

      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!)

    2. Slimslow Hammertoes says:

      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!!!