Beef Eye of Round Roast

One of the easiest and most satisfying dinner possible involves a roast of some kind, and roast beef is the classic.  The preparation is usually quite simple, and while it’s in the oven it requires no attention from you.

Roast Beef with Mustard Garlic Crust and Horseradish Sauce / Mia / Katie Workman /

The only other real factor is measuring the cooking time so that it is cooked to your liking.  You can always put a roast back in the oven, but you can’t un-cook the roast, so err on the side of rarer.   This is especially relevant to the less expensive “roast” cuts, which are not as tender as the pricier tenderloins, but make for a perfectly satisfying and economical dinner.

Roast Beef with Mustard Garlic Crust and Horseradish Sauce / Mia / Katie Workman /

Internal Temperature of Roast Beef

Also, let your roast sit for about 15 to 20 minutes once out of the oven to reclaim its juices, and during that time it will continue to cook a little more.  So, for rare you want to take it out with an internal temperature of 120 degrees or 125 degrees, medium rare is 125 to 130 degrees.  Then, as it sits, the internal temperature will continue to climb a bit, so that when it’s ready to carve, it will be just the way you want it.

I went for a very well-priced boneless beef eye round roast to explore the notion of a economical roast beef.  This simple roast has a 4-ingredient rub (not counting the salt and pepper) that creates a crusty glaze with hearty flavors which permeate the meat, and also fill your kitchen with the smell of a fabulous meal in the making.

Roast Beef with Mustard Garlic Crust and Horseradish Sauce / Mia / Katie Workman /

There’s a reason why roast beef is such a Sunday night classic. Economical, homey, and simple to prepare. The crust on this roast makes it extra delicious.

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What to Serve with Roast Beef

Serve roasted potatoes with this, or a baked potato, or mashed potatoes, or some buttered noodles or spaetzle.  Then maybe some roasted carrots or butternut squash to round out the meal, or Butternut Squash Casserole for a holiday.  Pass the Horseradish Sauce on the side, and let everyone take some or not as they please.  Slice the meat very thinly – this helps it in the tenderness department.

Roast Beef with Mustard Garlic Crust and Horseradish Sauce / Mia / Katie Workman /

Leftovers are sandwiches waiting to be born (don’t forget the sauce!).

More Delicious Roast Meat Recipes:

In the mood for a roast? Try one of these delicious recipes.

Roast Beef with Mustard Garlic Crust and Horseradish Sauce / Mia / Katie Workman /

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Roast Beef with Mustard Garlic Crust and Horseradish Sauce

There's a reason why roast beef is such a Sunday night classic. Economical, homey, and simple to prepare. The crust on this roast makes it extra delicious.
Yield: 8 People
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time 10 minutes
Total Time: 50 minutes
Diet: Gluten Free


For the Roast Beef with Mustard Garlic Crust

  • 1 2 ½- to 3-pound boneless beef eye round roast
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons Dijon mustard preferably coarse grain
  • 2 teaspoons balsamic vinegar

For the Horseradish Sauce

  • ½ cups sour cream
  • 2 tablespoons jarred horseradish
  • 1 tablespoon lemon juice
  • Kosher salt to taste


  • Preheat oven to 475°F.
  • Season the roast well with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof (preferably cast iron) sauté pan over medium-high heat, and add 1 tablespoon of the oil. When hot, sear the beef on all sides, until nicely browned, about 8 minutes in total.  Transfer the beef to a plate for a few minutes, and pour off most of the remaining fat in the pan.
  • Meanwhile, in small bowl, whisk together the remaining 2 tablespoons olive oil, the minced garlic, Dijon mustard, balsamic vinegar, ½ teaspoon kosher salt, and pepper to taste.
  • Brush or smear the mixture all over the roast, and return the beef to the skillet fat side down.  Roast in the oven until an instant read thermometer registers 125°F for medium-rare (25 to 30 minutes),  or 130°F for medium (30 to 35 minutes; the temperature will continue to climb for a bit after it is removed from the oven.)
  • Let the roast rest on a cutting board for 10 minutes for it to finish cooking and for the juices to reabsorb into the meat.
  • While the beef is cooking, make the Horseradish Sauce: in a small bowl blend together the sour cream, horseradish, lemon juice and salt. Thinly slice the meat and serve with the sauce, and the starch of your choice (ideally mashed potatoes!)

Nutrition Information

Calories: 319kcal | Carbohydrates: 2g | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 166mg | Potassium: 615mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 4mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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  1. I had a 4lb. Sirloin Tip beef roast, I cooked it exactly as the recipe said and it came out beautifully juicy and delicious. The instructions were easy to follow and I can’t wait to make it again. Thank you for sharing this recipe!!!

  2. Sometimes I see roasts started at 425 degrees then turned down to slow cook the meat. Have you tried that and do you recommend it?

    1. there are definitely two schools of thought on cooking meat – 1) at a consistent temp 2) starting high and then lowering the heat and sometimes even 3) starting low and slow, then blasting it with heat at the end. and as long as you follow the directions, watching the cooking times, and checking with an internal thermometer until you get to your desired temp, all can work very well!

  3. This roast is Downton Abbey worthy, indeed. I half expected to see the Crowleys coming up the front when I took this out of the oven the first time. This is a huge fan favorite for Sunday dinner.

    1. Yes, it does cool quickly…..if you can warm the plate in a low oven that’s a nice thing to do, but otherwise it’s just warm/room temperature, which is fine!

  4. This recipe has officially become my go-to recipe for roasted meat! I’ve made it with several different cuts and it’s always delicious :) thanks for sharing!

    1. have not tried it! The texture would be very different, much more like a pot roast, but probably delicious. if you try, let me know!

  5. Made it and it was delish! The horseradish sauce is mild and for me that is perfect. Will make it again and again.

  6. This recipe is on my list of things to do with my next paycheck 8) Thanks for an easy and delicious recipe (and I agree that the picture looks absolutely mouthwatering).

    1. It’s not as big a splurge as one might think! But a very impressive dinner. Let me know how it comes out!

  7. I don’t cook much red meat, and looking to find “my” go to beef recipe, I am trying to decide between this one and your brisket recipe, why would you choose one over the other, pros/cons?

    1. I’d have to say brisket, and here’s why – the leftovers made from the soup turn it into an entire new meal, one that my family looks forward to as much as the brisket itself. Having said that, the roast beef turns into pretty great sandwiches. But there’s just something about that brisket.

      1. Todd Coleman, the photographer of the book, is a force to be reckoned with! I was thrilled with the way the photos looked.

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