This Garlic Herb Beef Eye of Round Roast is incredibly flavorful and juicy. With a few simple ingredients you will have a tender roast that is sure to impress. It looks amazing presented on your nicest cutting board. Paired with carrots, onions, and potatoes. It is a great weeknight meal with a glass of red wine!

This post is sponsored by The Beef Checkoff.  As always, all opinions are my own.

What You Need to Make This Beef Eye of Round Roast

Ingredients

• Beef Eye Round: This is a lean and flavorful cut of beef that is fairly inexpensive. This is a tougher cut of beef that is perfect for slow roasting. Please be sure to use an instant-read thermometer to gage the oven temperature.
• Kosher Salt: Kosher salt is different from table salt. Kosher salt is more pure than iodized table salt. Often times iodized salt will have a bitter taste. If you are going to substitute iodized salt, use 3/4 teaspoon per 1 teaspoon of kosher salt.
• Herb Butter: The herb butter adds moisture and flavor to the roast. I would not recommend skipping this step. Stir your favorite herbs like thyme or rosemary into butter. Please make sure to keep at low heat so it does not reach a boil.
• Fresh Ground Black Pepper: Grinding your pepper will give you much more flavor than using pre-ground black pepper.
• Brown Gravy: This easy brown gravy essential for serving this spectacular roast. You can just whisk some unsalted butter into a shallow roasting pan to scrape up those yummy browned bits and juices.

Equipment

• Roasting Pan
• Pepper Grinder

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This show stopping Garlic Herb Beef of Round Roast is really quite simple and easy to pull together. You’ll need to allow enough time to roast the beef and allow it to rest, but other than that, it’s pretty much hands off.

• Easy Ingredients: There are only a few simple ingredients.
• Company Worthy: This roast is impressive and easy to make. A stress-free meal that’s worthy of guests.
• Makes Great Leftovers: From sandwiches to tacos to soup, there are so many ways to repurpose the leftovers just heat up on medium-high heat and you will have a delicious meal on your counter in no time.

What is Eye of Round Roast?

Eye Round Roast or Eye of the Round is a boneless roast that looks like a large tenderloin. It’s very lean – you should see much fat on it or marbling throughout – and it’s very economical.

The Eye of Round Roast comes from the hind end of the cow which means the muscle is used a lot so it’s tougher than some other cuts. It’s perfect for roasting or slow cooking after searing in olive oil in your cast iron skillet. You might also see Eye Round Steaks in the meat case – these are great for stews and other slow cooked recipes.

Common Beef Cuts and Terms You Need to Know

With so many beef cuts and name variations, it can be confusing. Beef It’s What’s For Dinner shows you all of the various cuts and the best way to prepare each.

Looking for great-tasting steaks and roasts that are affordable too? These overlooked budget-friendly faves – like Chuck Eye Roast, Sirloin Tip Steak and Brisket – are sure to delight your table.

The Chuck Eye Roast is a good value with loads of beef flavor. Roast to highlight natural tenderness and flavor. You may also see it called America’s Beef Roast; Chuck Center Roast.

The Sirloin Tip Steak is a boneless, lean cut that provides great value. It makes good Stew Meat or Cubed Steak. You may also see it called Breakfast Steak; Knuckle Steak; Round Tip Steak; Sandwich Steak; Tip Steak.

The Brisket is the animal’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker. You may also see it called Beef Brisket Middle Cut, Boneless; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut

Learn more about affordable cuts of beef for families.

How to Select Quality Beef

Beef has long been America’s favorite protein and rightfully so as it delivers great flavor and powerful nutrition. The following tips will give you a better understanding of how to decipher your choices at the meat case.

Understanding the Label

Each beef package label typically identifies the primal cut and the sub-primal cut name. It also includes the weight, price per pound, total price, sell-by date and safe handling instructions.

You will also find a grade, nutrition and preparation information and the country of origin.  Ground beef packages will also include the percent lean to percent fat (80% lean/20% fat, for example).

Selecting Beef at the Meat Case

When selecting beef at your grocer or butcher, look for meat with a bright cherry-red color. Beef in a sealed bag typically has a darker purplish-red color. When beef exposed to the air, it will turn a bright red.

Choose beef that is firm to the touch. Make sure the package is cold with no holes or tears.  You also want to make sure you choose packages without excessive liquid.

Take note of the sell-by date and purchase beef on or before that date.

How to Cook Eye of Round Roast – Step by Step

• Remove Eye of Round Roast from the Refrigerator: All the beef to warm up a bit before you begin roasting it. This helps to ensure a juicy roast.
• Remove Excess Moisture: Pat the roast dry with paper towels.
• Season Liberally: Use Kosher salt and fresh ground black pepper. 
• Coat with Butter: Coat the entire roast with Garlic Herb Butter.

• Roast: This is a two-step process to ensure the roast comes out perfect.
• Allow to Rest: Allow the roast to sit before you slice it.
• Serve with Gravy: My favorite way to serve this roast is sliced with my homemade Brown Beef Gravy.

How to Tell When Beef is Done?

The amount of time you need to cook beef depends on the size and cut. It is always best to use an instant read meat thermometer to check for doneness. Simply insert the thermometer probe into the center of the beef cut where it is the thickest, avoiding any bones or fat.

Below is a breakdown of the levels of doneness:

• Rare (125°F): Beef has a cool, red center.
• Medium Rare (135°F): Beef has a warm, red center.
• Medium (145°F): Beef has a warm, pink center.
• Medium-Well (150°F): Beef has a slight pink center.
• Well Done (160°F): Center of the beef has little or no pink.

The USDA recommends that beef is cooked to 145°F and rests for at least three minutes. Always use a meat thermometer to test for doneness. Color alone is not a sure indicator.

EXPERT TIP: Remove your beef from the oven when the meat thermometer registers 5° lower than your desired doneness. There will be some carryover cooking as it rests.

Common Questions About Beef Eye of Round Roast

Expert Tips for Making Eye of Round Recipes

There are a few things you can do to ensure that your roast turns out tender and juicy every time.

• Bring roast to room temp: Take the roast out of the refrigerator and allow it to sit at room temp. This helps relax the meat so you end up with a tender roast.
• Do not over cook the beef: Overcooking the roast will make it tough. We recommend cooking this roast to 145°F. Be sure to remove the roast from the oven at 140°F and allow it to rest. The carryover cooking will bring it to the proper temperature.
• Slice it against the grain: Take note of the grain, or direction, of the muscle when preparing the beef. You’ll want to slice against the grain so the meat is tender.
• Use Kosher salt: Kosher salt will add more flavor than iodized salt. Plus, it will help tenderize the meat.

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