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Making a tender, juicy roast beef can feel like a daunting task for many home cooks. Between choosing the right cut, figuring out cooking times, and hoping it comes out at the right temperature, there’s quite a bit to consider when tackling this classic dish.
That’s where this eye of round roast beef recipe comes in – it’s straightforward, reliable, and gives you great results without requiring professional chef skills. Plus, it’s a budget-friendly cut that’s perfect for Sunday dinners or meal prep, and the leftovers make amazing sandwiches for the week ahead.
Why You’ll Love This Roast Beef
- Budget-friendly protein – Eye of round is one of the most affordable beef roasts you can buy, making this perfect for feeding a crowd without breaking the bank.
- Simple ingredients – You only need 5 basic ingredients that you probably already have in your pantry – just the roast and some common seasonings.
- Easy preparation – The hands-on prep time is minimal – just season the meat and pop it in the oven. No complicated techniques required.
- Meal prep friendly – This roast makes excellent leftovers for sandwiches, salads, and other meals throughout the week.
What Kind of Eye of Round Roast Should I Use?
When shopping for an eye of round roast, look for one that has a bright red color and feels firm to the touch. This lean cut comes from the rear leg of the cow and typically weighs between 2-8 pounds – just pick the size that matches your needs. While it’s not as naturally tender as prime rib or ribeye, eye of round is much more budget-friendly and can be really tasty when cooked properly. For the best results, choose a roast with a thin layer of fat on one side and make sure it’s well-marbled throughout. If you’re buying from the butcher counter rather than the pre-packaged section, don’t hesitate to ask them to trim any excess fat or silver skin for you.
Options for Substitutions
Let’s talk about what you can swap in this roast beef recipe if needed:
- Eye of round roast: While eye of round is great for its lean meat and price point, you can use top round, bottom round, or sirloin tip roast instead. Just keep in mind that cooking times might vary slightly based on the cut’s thickness.
- Olive oil: Any neutral oil with a high smoke point works here – try vegetable oil, canola oil, or even avocado oil. Avoid butter as it can burn at high roasting temperatures.
- Italian herbs: Don’t have Italian herb blend? Make your own by mixing equal parts dried basil, oregano, thyme, and rosemary. Or simply use any single herb you prefer – rosemary or thyme alone work great with beef.
- Salt and pepper: These are essential seasonings that shouldn’t be skipped, but you can use kosher salt instead of table salt (use a bit more as kosher salt crystals are larger), and fresh ground pepper is always better than pre-ground if you have it.
Watch Out for These Mistakes While Roasting
The biggest challenge with eye of round roast is preventing it from becoming tough and dry, since it’s one of the leanest cuts of beef – the key is to avoid cooking it past medium-rare (135°F internal temperature). A common mistake is not letting the meat come to room temperature before cooking, which can lead to uneven cooking and a tough exterior – take it out of the fridge at least 1 hour before roasting. Another crucial error is slicing the meat too thick or with the grain – always cut against the grain in thin, 1/4-inch slices to ensure tenderness. For the juiciest results, let the roast rest for at least 15-20 minutes after cooking, tented with foil, which allows the juices to redistribute throughout the meat instead of running out when you cut into it.
What to Serve With Roast Beef?
This tender roast beef pairs perfectly with classic steakhouse-style sides that help soak up all those tasty meat juices. Creamy mashed potatoes are my go-to choice – they’re basically required whenever roast beef is on the menu! For vegetables, I love serving either roasted Brussels sprouts or glazed carrots, which add nice color and flavor to the plate. You can also keep it simple with a mixed green salad dressed in red wine vinaigrette, or go all out with Yorkshire puddings if you’re feeling fancy. Don’t forget to save any leftover beef for amazing sandwiches the next day.
Storage Instructions
Keep Fresh: Keep your leftover roast beef in an airtight container in the fridge for up to 4 days. I like to slice only what I need and keep the rest whole – this helps keep the meat from drying out and maintains its juiciness longer.
Freeze: This roast freezes really well for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil, or place it in a freezer bag with as much air removed as possible. You can freeze it whole or pre-slice it – whatever works best for your future meals!
Reheat: To avoid drying out your roast beef, reheat it gently. Place slices in a pan with a splash of beef broth, cover with foil, and warm in a 250°F oven until heated through. You can also use the microwave on 50% power in short bursts, but watch it carefully to prevent overcooking.
| Preparation Time | 15-20 minutes |
| Cooking Time | 55-60 minutes |
| Total Time | 70-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3600-3800
- Protein: 400-420 g
- Fat: 220-240 g
- Carbohydrates: 0-5 g
Ingredients
- 4 pounds whole eye of round roast
- 4 tablespoons olive oil
- 1 1/2 tablespoons salt
- 1 tablespoon ground black pepper
- 1 tablespoon italian herbs
Step 1: Prepare the Roast and Seasoning
Preheat your oven to 250°C (480°F) and allow the meat to come to room temperature.
In a small bowl, mix together the salt, black pepper, and Italian seasoning.
Stir until the ingredients are evenly combined.
Rub olive oil over the entire surface of the roast, ensuring it’s well-coated to help the seasoning adhere.
Then, evenly apply the herb mixture across the roast, pressing the seasoning into all sides to cover it thoroughly.
Step 2: Position the Roast for Cooking
Place the seasoned roast on a rack in a roasting pan with the fat side facing up.
Insert a meat thermometer into the thickest part of the roast, ensuring that it does not touch any bone to get an accurate temperature reading.
Step 3: Start Cooking the Roast
Place the roasting pan in the preheated oven and cook the roast for 20 minutes.
After this initial high-heat stage, lower the oven temperature to 180°C (350°F).
Continue roasting, allowing approximately 10 minutes of cooking time per pound of meat, which should total around 35-40 minutes.
Monitor the roast closely with the meat thermometer.
Step 4: Check Doneness and Rest the Meat
Keep a close eye on the internal temperature of the meat, aiming for your preferred level of doneness: 135°F for medium-rare, 145°F for medium, 155°F for medium-well done, and 160°F for well done.
Once the desired temperature is achieved, take the roast out of the oven.
Tent it loosely with foil and let it rest for 15 minutes.
This allows the juices to redistribute and makes for a more flavorful roast.
Step 5: Slice and Serve
After the resting period, slice the roast against the grain into thin slices.
This technique helps ensure tender bites.
Serve the slices immediately, enjoying the roast with your favorite side dishes.
Bon appétit!