Eye of Round Roast

published Dec 14, 2021
Eye of Round Roast Recipe

This easy and fast roast beef is the no-fuss recipe your holiday menu needs.


Prep25 minutes to 35 minutes

Cook45 minutes

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Eye of round roast sliced on a platter
Credit: Laura Rege

At an affordable price point, eye of round can be served any night of the week without breaking the budget, but it’s also elegant enough to stand in for the more expensive cuts of meats, like beef tenderloin and prime rib, and it’s a particularly tasty main during the holidays.

Cheaper than beef tenderloin, eye of round is inexpensive and lean. But when it’s roasted properly it can be just as juicy, tender and decadent as it’s more pricier counterpart. It roasts in less than an hour and serves eight to 10 people, making it perfect for hosting — or even better for smaller family dinner. The leftovers are killer very thinly sliced and stacked into sandwiches.

What Is Eye of Round Roast?

Similar in shape and size to tenderloin, eye of round is a more affordable cut that comes from the rump, making it a more muscle-y piece of meat. Usually pieces of eye of round are about three pounds, making this cut perfect for serving up to 10 people (or planning on leftovers for sandwiches).

Lean and boneless, eye of round is well-suited to roasting. The outside crisps and browns and the inside stays super tender and medium-rare. If you prefer a medium to well-done cut of meat, this recipe isn’t for you. 

Credit: Laura Rege

Eye of Round Roast Cooking Time

Cook time varies depending on the size of a roast. On average, with a nice sear on the outside, eye of round takes about seveen minutes per pound at 425ºF.

Tips for the Most Tender, Juicy Eye of Round Roast

  • Season the roast, then bring it to room temperature. For the best flavor and texture, kill two birds with one stone by letting the meat rest while the salt and pepper soaks into the center. For proper doneness and that super-tender center, it’s important to start cooking with a room-temperature, not cold, roast. 
  • Don’t skip the sear. Searing starts the cooking process and builds flavor. When the outside of the meat turns deep golden, it translates to extra umami and richness in the final slice of meat and in the gravy drippings. 
  • Stop cooking when the meat reaches 120ºF. As the meat rests, the roast will continue to rise in temperature to about 125ºF. Stopping five degrees short of where you want to be ensures that the roast doesn’t overcook and you still have that juicy center.
  • Do make a gravy. Gravy is optional, but why waste all those delicious pan drippings when you can have an accompaniment that boosts flavor and moisture? It only takes about five minutes (less time than it takes to rest the meat!) to prepare and is packed with the briny flavor from capers, tang from Dijon mustard and vinegar, and a touch of freshness from chopped parsley.
  • Rest before slicing. Don’t go direct from oven to carving board. Resting the roast for at least 15 minutes before slicing locks in all the juices.

Eye of Round Roast Recipe

This easy and fast roast beef is the no-fuss recipe your holiday menu needs.

Prep time 25 minutes to 35 minutes

Cook time 45 minutes

Serves 8

Nutritional Info


  • 1

    (2 1/2- to 3-pound) beef eye of round roast (2 1/2- to 3-inches thick)

  • 2 teaspoons

    kosher salt, plus more as needed

  • 1/2 teaspoon

    freshly ground black pepper, plus more as needed

  • 2 tablespoons

    olive oil

  • 2 cloves


  • 1/2 small bunch

    fresh parsley

  • 1 tablespoon


  • 2 tablespoons

    unsalted butter

  • 2 cups

    beef broth

  • 1 tablespoon


  • 2 teaspoons

    Dijon mustard

  • 1 tablespoon

    white wine vinegar


  1. Trim the excess surface fat from 1 (2 1/2- to 3-pound) beef eye of round roast if needed. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 1 hour. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F.

  2. Pat the roast dry with paper towels once more before cooking if needed. Heat a large oven-safe high-sided skillet, preferably cast iron, over medium-high heat. When hot, add 2 tablespoons olive oil and the roast. Sear until browned on all 4 long sides, 3 to 4 minutes per side. Transfer to a plate.

  3. Drain the excess fat from skillet. Wipe the skillet clean with paper towels and return the roast to the pan. Transfer to the oven and roast until medium-rare (120°F on an instant-read thermometer), 15 to 20 minutes total or about 7 minutes per pound.

  4. Transfer the roast to a clean cutting board and let rest for 15 minutes. Meanwhile, finely chop 2 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and chop until you have 2 tablespoons. Drain 1 tablespoon capers and coarsely chop.

  5. Place 2 tablespoons unsalted butter in the skillet; the skillet will be very hot and the butter will melt and brown quickly. Add the garlic, whisk to combine, and return the skillet to medium heat. Cook, stirring often, until fragrant and light golden, about 1 minute. Add 2 cups beef broth, any accumulated juices from the roast, 1 tablespoon cornstarch, and 2 teaspoons Dijon mustard. Whisk until well combined.

  6. Increase the heat to medium-high and bring to a boil. Boil, whisking occasionally, until thickened to gravy consistency, 4 to 5 minutes. Remove the pan from the heat. Add the capers and 1 tablespoon white wine vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed. Keep warm until ready to serve.

  7. Just before serving, add the parsley to the gravy and stir to combine. Very thinly slice the eye of round roast across the grain and serve with the gravy spooned on top.

Recipe Notes

Make ahead: If serving as a roast, it’s best to make and serve right away. But if using the roast to make sandwiches, you can prepare the roast up to 3 days in advance and refrigerate it, wrapped tightly, until ready to serve. Slice when ready to serve.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.