When it comes to a classic roast beef, the eye of round is an unsung hero. This lean, flavorful cut can sometimes get overlooked, but with the right preparation, it transforms into a beautifully tender, juicy roast that’s as satisfying as it is economical. Perfect for a hearty family meal, Sunday dinner, or even thinly sliced for sandwiches, this roast beef recipe is versatile, budget-friendly, and impressive every time.
I love this roast for its simplicity—it doesn’t need much to shine. With just a few ingredients and some patience, you can coax out an incredible depth of flavor that pairs beautifully with traditional sides like mashed potatoes, roasted veggies, or a rich gravy. And for all the low-and-slow fans, this recipe will make your house smell amazing as it roasts to perfection.
Tips for a Perfect Eye of Round Roast:
-Bring it to room temperature: Take the roast out of the fridge about an hour before cooking to ensure even cooking throughout.
-Season well: Don’t hold back on salt, pepper, and your favorite herbs or a rub. The eye of round needs bold seasoning to bring out its best flavor.
– Use a meat thermometer: This cut is best served medium-rare (my personal preference) to medium. A thermometer will help you avoid overcooking and ensure that it’s as tender as possible.
– Let it rest: Resting the roast after it’s done cooking is key to keeping it juicy. Give it at least 15 minutes under foil before slicing.
With just a bit of technique, this eye of round roast is bound to become a new favorite. Simple, flavorful, and beautifully tender, it’s proof that sometimes, the best meals are made with a little patience and the right cut of meat. Perfect for any special gathering or to enjoy throughout the week!
Ingredients
- 1 2½ - 3 lb. eye of round beef
- 4 T butter, divided room temperature
- 2 T fresh thyme, chopped
- 2 T fresh rosemary, chopped
- 3 cloves garlic, peeled and chopped
- 1 T kosher salt
- 1/2 tsp black pepper
Mushroom Gravy
- 4 T butter, divided
- 1 C white or Bella mushrooms, sliced [16 oz. package]
- 2 cloves garlic, chopped
- 3 T flour
- 3/4 C marsala wine
- 2 C beef broth
- fresh thyme, to taste
- salt and pepper, to taste
Red Wine Gravy
- 2 T butter
- 3 T flour
- 1/2 C red wine
- 2 C beef broth
- salt and pepper, to taste
Instructions
- Prepare the Roast: Take the roast out of the refrigerator 45-60 minutes before cooking to let it come to room temperature. If it isn’t already tied, use kitchen twine to truss the roast. Pat dry with paper towels and set aside.
- Preheat the oven to 450°F.
- Season the Roast Generously: In a small bowl, combine softened butter, fresh herbs, minced garlic, salt, and pepper. Place the roast in a large cast-iron skillet and generously slather with the herbed butter, ensuring it's evenly coated for maximum flavor.Note: This roast is extra lean, so don’t hold back on seasonings and herbs to elevate the flavor. Also, patting the roast dry helps the herb-butter mixture adhere better to the meat, enhancing flavor and texture.
- Roast the Meat: Insert your meat probe/thermometer in the side center of the roast. (I'm using my wireless meat thermometer in the image below). Place the roast in the oven at 450°F for 20 minutes to sear the outside and lock in juices. (The butter mixture may cause some smoking, so be sure your kitchen fan is on.) After 20 minutes, reduce the heat to 325°F and continue roasting for another 45-60 minutes, or until your meat thermometer reads 128-130°F for a perfectly medium-rare roast.
- Let rest: Remove the roast from the oven, cover it with foil*, and let it rest for 20-30 minutes. Resting allows the juices to redistribute, resulting in a tender, juicy roast. When it’s time to carve, slice thinly against the grain for maximum tenderness.*If you plan to make gravy, remove transfer the meat to a platter, cover and allow to rest. Use the skillet that the meat was roasted in to prepare the gravy (see my favorites below). When it’s time to carve, slice thinly against the grain for maximum tenderness.
Mushroom Gravy
- Using the same pan the roast was cooked in, add 2 tablespoons of butter and the mushrooms. Pan-roast the mushrooms for 2-3 minutes until they begin to brown, then add the garlic and sauté for another minute until fragrant. By now, the mushrooms will have absorbed most of the butter, which is fine. If needed, lower the heat slightly to avoid burning; you want the mushrooms to caramelize. Once done, remove them from the pan and set aside.In the same pan, add the remaining 2 tablespoons of butter and sprinkle in the flour. Whisk until smooth, cooking for a minute or two to eliminate any raw flour taste.Add the wine, reducing the heat to medium-low. Let it simmer until the wine reduces by half, about 5-7 minutes.Gradually whisk in the broth, continuing to cook until the gravy thickens to your liking. Season with herbs, salt, and pepper to taste.
Red Wine Gravy
- Using the same pan the roast was cooked in, add the butter and sprinkle in the flour. Whisk until smooth, cooking for a minute or two to eliminate any raw flour taste.Add the wine, reducing the heat to medium-low. Let it simmer until the wine reduces by half, about 5-7 minutes.Gradually whisk in the broth, continuing to cook until the gravy thickens to your liking. Season with herbs, salt, and pepper to taste.
