When I want to impress, this Garlic Herb Beef Eye of Round Roast is incredibly flavorful and juicy dinner. This recipe uses simple ingredients to create a tender roast that’s both impressive and easy to prepare. I like to present it on a cutting board, alongside carrots, onions, and potatoes, for a delightful weeknight dinner with a glass of red wine.
Two of my favorite beef recipes are my tender oven roasted brisket and my beef pasty recipe.
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Why this Garlic Herb Eye of Round Roast Recipe is a Keeper
This Eye of Round Roast with a deep brown, garlic-infused crust. The inside is rosy pink, glistening with juices, and tender with a satisfying chew. The flavor is a blend of rich beef and sweet roasted garlic.
- Lean and Flavorful Eye Roast: Eye of round is a relatively lean cut, and infusing it with garlic and herbs during roasting adds significant flavor and moisture, preventing it from becoming dry.
- Impressive Yet Simple: The preparation is simple making it an elegant centerpiece for a meal without requiring complex techniques. Roast with some vegetables for a complete meal.
- Cooking: It is so easy to cook an eye of round roast. The cooking time will vary on the size of the roast. Cook the eye of round roast just until the internal temperature reaches 125 degrees F. at the center of the roast. This should be the thickest part of the roast.
- Versatile Leftovers: Leftover roasted eye of round is incredibly versatile. It can be sliced thinly for sandwiches, added to salads, incorporated into stir-fries, or even repurposed into a flavorful beef stew.
- Aromatic Delight: The aroma of garlic and herbs roasting in the oven is simply irresistible, filling your kitchen with a warm and inviting scent.
- Budget-Friendly Option: Compared to more tender cuts like ribeye or tenderloin, eye of round is often more economical, making it a great choice for feeding a crowd without breaking the bank. You can cook an eye of round in the slow cooker too if you like.
How do I prevent the eye of round from being dry?
Don’t Overcook It! This is the cardinal rule for any lean cut. Overcooking is the primary reason eye of round becomes dry and tough. Remember that the internal temperature will continue to rise by 5-10°F (3-6°C) after you remove the roast from the oven. Take it off the heat when it’s a few degrees below your target temperature. After removing the roast from the oven, tent it loosely with aluminum foil and allow the roast to rest.
Pro Tip for Eye of Round Roast Beef
Basting: While not strictly necessary for eye of round, you can baste the roast with pan juices a few times during the last part of cooking to add extra moisture and flavor.
This post is sponsored by The Beef Checkoff. As always, all opinions are my own.
Ingredient Notes and Variation Suggestions for the Eye Round Roast Recipe
This delicious beef recipe takes only a few ingredients and the results are always tender and perfect.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- 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.
- VARIATION: Beef, try using a chuck roast, beef tenderloin roast or rump roast.
How to Cook Eye of Round Roast with Garlic Herb
This is one of the best eye of round roast with vegetable recipes that I make. It is buttery, juicy and flavorful.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Remove from the Fridge and Preheat the Oven: First, preheat oven. Allow the beef to warm up a bit before you begin roasting it. This helps to ensure a juicy roast. Pat the roast dry with paper towels. Next season the entire roast with Kosher salt and fresh ground black pepper.
- Coat: Next, coat the sides of the roast with Garlic Herb Butter. Place the roast in a roast pan.
- Put in the Oven and Roast and Allow to Rest: Put in the oven and cook the roast until it reaches the correct internal temperature. Remove from the oven and allow the roast to sit before you slice it.
Prep Ahead Suggestions for Tender Eye of Round Roast
You can get ahead with prep for this roast beef dinner by doing the following:
- Herb Garlic Paste: You can prepare the garlic and herb paste (or marinade) up to 2-3 days ahead. Store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully.
- Trimming: Trim any excess silverskin or fat from the eye of round roast a day or two in advance. This will make the seasoning process easier.
- Dry Brining (Optional): For enhanced flavor and moisture retention, you can dry brine the roast 12-24 hours ahead. Generously season the roast with salt (about 1 teaspoon per pound), place it uncovered on a wire rack in the refrigerator, and let it sit. Rinse and pat dry before proceeding with the herb and garlic rub.
- Vegetable Prep: If your recipe includes roasted vegetables, you can chop them a day ahead and store them in an airtight container in the refrigerator.
How to Store, Reheat and Use Leftover Beef Eye
- Storing the Seasoned Roast Beef in an Airtight Container: Store leftover slow-cooked eye of round in an airtight container in the refrigerator. It’s best to store it in larger pieces and slice it as needed to retain moisture.
- Reheating: To reheat, gently warm the sliced meat in a skillet with some of the cooking liquid or add the beef broth over low heat. Avoid overheating, which can dry it out. You can also reheat it in the oven at a low temperature (around 250°F) with a little added moisture.
- Using Leftover Roast Beef: Leftover slow-cooked eye of round is excellent for: Roast beef sandwiches, tacos or burritos, salads, hash or add it to soups or stews.
Common Questions About This Best Recipe
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. It 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.
Invest in an accurate instant read thermometer and use it! This is the most reliable way to determine doneness. The ideal doneness for eye of round is medium-rare. Medium-rare: 125-130°F (52-54°C)or Medium: 130-140°F (54-60°C) – Still acceptable, but less juicy.
Slice it Thinly and Against the Grain. Thin slices of beef help to minimize the chewiness of this cut. Look for the direction of the muscle fibers and slice perpendicular to them. This shortens the fibers and makes the meat easier to chew.
While not a traditional method for eye of round, it can be cooked in a slow cooker with careful attention to prevent it from drying out. Due to the low and slow cooking process, the eye of round can become very tender. However, it’s important to add moisture and avoid overcooking. Add beef broth or a marinade to the slow cooker to keep the meat moist.
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.
Expert Tips for Making this Beef Recipe with Beef Gravy Recipe
This simple recipe is one of the best roast beef recipes that I love to make. Here are some tips for making a tender roast beef. Tips for Buying Bulk Beef is always a great way to save money.
- Bring to Room Temperature: Let the roast sit at room temperature for about 30-60 minutes before cooking. This helps it cook more evenly.
- Sear for Flavor: Searing the roast in a hot skillet before transferring it to the oven creates a beautiful brown crust and adds depth of flavor.
- Use a Meat Thermometer: This is the most accurate way to ensure your roast is cooked to your desired doneness. You do not want to overcook the roast. Remove it from the oven, cover the roast and allow to rest.
- Don’t Skip the Resting Time: Resting is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- Make a Pan Sauce for the Beef Roast: Don’t discard the flavorful beef drippings in the roasting pan! Use them as a base for a delicious pan sauce by deglazing the pan with wine or broth and simmering with any accumulated herbs and garlic.
- Serve this roast beef recipe with: I love to serve this recipe with creamy Perfect mashed Potatoes, Brown Gravy, Sweet and Spicy Green Beans and Buttery Rosemary Rolls. They are great to serve with roast beef.
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Garlic Herb Eye of Round Roast
Equipment
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Ingredients
- 3-3.5 pound Boneless eye of round roast
- ¼ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
- 4 tablespoons Herb Butter
- Easy Brown Gravy
Instructions
- Remove roast from refrigerator and allow to rest at room temperature for 30-45 minutes before roasting.
- Preheat oven to 500 degrees F.
- Pat roast dry with paper towels to remove excess moisture.
- Season all sides of roast with Kosher salt and ground black pepper.
- Coat the entire roast with 4 tablespoons of herb butter.
- Place roast, fat side up, on a rack in a roasting pan.
- Roast for 15 minutes.
- Reduce heat to 300 degrees F and roast for an additional 40-50 minutes, or until a meat thermometer reads 135 degrees F.
- Place your roast on a rack in a roasting pan with the fat cap side facing up.
- Remove roast from the oven, cover with foil and allow to rest for 15 minutes.
- Slice roast against the grain into 1/4 inch thick slices.
- Serve with beef gravy.
Christina’s Notes
- Bring to Room Temperature: Let the roast sit at room temperature for about 30-60 minutes before cooking. This helps it cook more evenly.
- Sear for Flavor: Searing the roast in a hot skillet before transferring it to the oven creates a beautiful brown crust and adds depth of flavor.
- Use a Meat Thermometer: This is the most accurate way to ensure your roast is cooked to your desired doneness. Insert the thermometer into the thickest part of the roast, avoiding bone. This is the best way to cook an eye of round roast and get the best cooking time.
- Don’t Skip the Resting Time: Resting is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- Make a Pan Sauce: Don’t discard the flavorful drippings in the roasting pan! Use them as a base for a delicious pan sauce by deglazing the pan with wine or broth and simmering with any accumulated herbs and garlic.
- Serve this roast beef recipe with: I love to serve this recipe with creamy Perfect mashed Potatoes, Brown Gravy, Sweet and Spicy Green Beans and Buttery Rosemary Rolls.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Is it possible for you to post the recipe for garlic herb butter with store bought butter? I’m having a hard time doing the calculations for how much spices I need if I substitute with store bought. Thanks
So delicious and so easy. Just takes time. I love the seasonings in this eye of round recipe.
How deliciously simple! Thanks for sharing this recipe. We loved it!
This is really flavorful and tasted really delicious! Fam really loves it! Thank you so much for sharing this amazing recipe, will surely have this again! Highly recommended!