Perfectly Cooked Eye of Round Roast Beef – Simple, Juicy & Budget-Friendly
This lean, budget-friendly eye of round roast beef is seasoned simply, roasted to perfection, and sliced thin for juicy, tender bites every time.
- Prep Time: 15–20 minutes (plus 1 hour resting before cooking)
- Cook Time: 55–60 minutes
- Total Time: 70–80 minutes
- Yield: 8 servings
- Category: Main Course, Dinner, Meal Prep
- Method: Oven Roasted
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 pounds whole eye of round roast
4 tablespoons olive oil
1½ tablespoons salt
1 tablespoon ground black pepper
1 tablespoon Italian herb blend (or mix of dried rosemary, thyme, oregano, and basil)
Instructions
Prep the Roast:
Let the roast come to room temperature for 1 hour. Preheat oven to 480°F (250°C).
Season:
In a small bowl, mix salt, pepper, and Italian herbs. Rub the roast with olive oil, then press seasoning into all sides.
Roast at High Heat:
Place roast fat-side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part. Roast at 480°F for 20 minutes to develop a crust.
Lower the Temperature:
Reduce oven to 350°F (180°C). Continue roasting for 35–40 minutes (about 10 minutes per pound) until it reaches your desired doneness:
135°F – Medium-rare
145°F – Medium
155°F – Medium-well
160°F – Well done
Rest the Meat:
Remove roast, tent loosely with foil, and let rest for 15 minutes to allow juices to redistribute.
Slice and Serve:
Slice thinly against the grain for maximum tenderness. Serve with mashed potatoes, roasted vegetables, or Yorkshire pudding.
Notes
Herb Variation: Use just rosemary and thyme for a classic roast flavor.
Garlic Crust: Add 2 minced garlic cloves to the seasoning.
Mustard Rub: Brush Dijon mustard over roast before seasoning.
Red Wine Pan Sauce: Add ½ cup red wine to roasting pan and deglaze after roasting for a quick sauce.
