How to Cook Eye of Round Roast Beef

What I Discovered About Eye of Round Roast for this Recipe

Eye of Round is a simple boneless beef roast and is what’s called a “whole muscle” cut of beef. It’s one of the best roasts for slicing and serving with gravy or for leftovers like roast beef sandwiches.

Whether you’re cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is fast, lean, and delicious. It’s a versatile cut that cooks quickly due to its leanness, but you have to be careful not to overcook it.

What is Eye of Round Roast and Where Does it Come From?

Yikes – the eye of the round roast comes from the back leg of the cow, which gets a ton of use. And because it gets a lot of use this also means the eye of round roast is a very lean cut; if it’s not cooked properly, it will be tough and chewy, just like shoe leather.

But have no fear – there are positives! Because the eye of round muscle gets a big workout on the cow, this cut of beef will have a rich, meaty flavor, as long as it’s not overcooked.

What to Love About Cooking Eye of Round Roast for Your Family

There are lots of great things about cooking eye of round roast:

• Because it is so very lean, the eye of a round roast can be on the dinner table in a flash.
• Eye of Round Roast slices beautifully and can be served as the star of the show along with your favorite side dishes.
• If you are a fan of roast beef sliders, subs, and French Dip sandwiches, the leftover thinly sliced eye of round roast is delish.
• Eye of Round is very budget-friendly and can be found at most grocery stores and butcher shops.

Ingredients for Eye of Round Roast Beef

For the roast:

• Olive oil
• Kosher salt
• Granulated garlic
• Freshly ground black pepper
• 3 lb Eye of Round Roast

For the Pan Sauce (optional):

• Pan drippings from cooking the roast
• Red wine, such as a merlot or a cab
• Beef broth
• Unsalted butter
• Flour
• Salt and Pepper, to taste

How to Cook Eye of Round Roast Beef in 6 Easy Steps

1. The day ahead (or at least 4-6 hours ahead), slather the roast with a bit of olive oil, then season with the salt, garlic, and pepper; place the prepared roast into a gallon bag and into the fridge.
2. When you are ready to cook the eye of round roast, remove it from refrigeration and then from the plastic bag to the counter allowing it to rest at room temperature for at least an hour.
3. Preheat the oven to 450°F. Place the beef into a greased roasting pan or Dutch oven and roast the eye of round, uncovered, on the center oven rack for 20-25 minutes or until nicely browned all over the top and bottom.
4. Reduce the oven temperature to 325°F and continue to cook the roast, uncovered, for 45-60 minutes, just until it reaches 125°F at the center of the roast.
5. Remove the roast from the oven, covering the pan very well with foil; let the roast rest for 20-30 minutes so it can raise in internal temperature another 10-15 degrees or so, to medium-rare doneness.
6. Slice the cooked and rested roast into serving slices, as desired.

Is Eye of Round Considered a Good Cut of Beef?

Many people are not as familiar with this cut of beef as they are with other beef roasts, so it is often overlooked. However, an eye for a round roast is very economical, quick-cooking, and super flavorful when cooked to medium-rare.

How Much Does Eye of Round Cost?

Eye of Round is going to run about $3.50 per lb on average. Compare that to a chuck roast that’s usually at least $5.75 per lb! Eye of round roast is an inexpensive and economical choice for the meat case.

Is There More Than One Way to Cook a Beef Eye of Round Roast?

Some cooks prefer to cook the eye of the round at a low temperature throughout the cooking period. Others, like myself, like the method of starting the roast out at a high oven temperature (to get good, deep browning on the surface of the roast), then reducing the temperature to a lower setting for the duration of the cooking process.

Is There a Secret to Making a Tender and Juicy Medium-Rare Roast Beef Every Time?

Because the eye of round roast is so very lean, the best thing you can do is to make sure that it doesn’t get overcooked. Eye of round roast is best when cooked to 125°F as an internal temperature, then wrapped in foil and left to rest for at least 20 minutes. This 20-minute resting period is what lets the roast continue cooking from residual heat, pushing the internal temperature up to 135-140°F which is a perfect, medium-rare doneness.

FAQs: How to Cook Eye of Round Roast Beef

Why Season the Roast the Day Before? Can’t I Just do That Step Right Before Cooking it?

The step of pre-salting is known as dry brining. It is a very worthy step for cooking a delicious eye of round roast and must be done at least 4-6 hours (but preferably 24 hours) previous to when you want to cook the meat. The salt initially draws liquid out of the meat, and after a time, all of the liquid goes back into the meat – bringing the salt and seasonings with it, adding great flavor to the interior of the meat as it cooks.

You can season the roast just before you want to cook it, but doing so doesn’t allow the roast to gain the juiciness and flavor that most of us enjoy.

Is Eye of Round the Best Roast to Cook if I want Roast Beef that I can Serve in Slices for Dinner?

You bet. Because the eye of round is super lean, it’s best served when cut across the grain, into slices that are no more than 1/4-inch to 1/2-inch thick. These slices of beef look beautiful when overlapped on each other on a serving platter, drizzled with the pan sauce, if desired. Then, just add your favorite roast beef side dishes.

What if I Want to Serve the Roast Without Making the Pan Sauce? Will it still taste good?

As long as your roast has been properly seasoned, browned on the exterior, and cooked to medium-rare it will be delicious with or without the pan sauce – no worries.

Conclusion:

Eye of round roast is a fantastic, budget-friendly option for a roast beef dinner. By seasoning it ahead of time, cooking it to the perfect medium-rare doneness, and letting it rest before slicing, you can create a deliciously tender and juicy roast that’s perfect for serving as the main course or using for leftovers. With the right techniques, this lean cut can be mouthwatering. Give it a try for your next roast beef craving!