This Eye of Round Roast Beef Caught My Eye

Company coming? Or perhaps you want to plan an easy dinner that will generate leftovers for a night or two?

This recipe couldn’t be any simpler, honest! It’s rub, cook, rest, slice — DONE. That’s it! What? Do you need me to repeat that? I can do it in slo-mo, rub…..cook…….slice. Seriously, it’s the easiest roast beef recipe ever.  

A little about eye of round roast from WikiHow: “Eye of round roast is a cheap, lean cut of beef with a tendency to be tough if cooked improperly. However, when cooked the right way, this cut of meat transforms into a delicious, juicy roast.”

And that’s just what I did!

I used a rub I made and generously patted it into the meat. Rub recipe.After a quick high-heat cook, and long rest, this roast comes out with a nice crisp outside and tender, juicy inside.

The juices can be used for an au juice dipping sauce or whisked into a tasty gravy.

Roast Beef - Eye of Round
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  1. 1 (3 pound) eye of round roast beef
  1. Option 1 - Beef Rub - homemade* or store brand (I like Pendery rubs & spices)
  2. Option 2 - Salt and pepper
  1. Prep: Heat oven to 500 degrees and spray cooking pan with oil or non-stick spray.
  2. Season entire roast with either salt and pepper or a seasoned rub. Place in heated pan (**see notes below) and place in the oven, lowering heat to 475 degrees.
  3. Cook for 21 minutes or 7 minutes per pound.
  4. Turn off oven but DO NOT remove the roast from the oven and DO NOT open the door. Let the roast rest for 2 1/2 hours.
  5. Remove roast from the oven, rest for 10-15 minutes, slice, and serve.
  1. *Homemade rub recipes can be found at
  2. **I use a cast iron Dutch oven that I put in the oven about half way through pre-heat, then take it out when oven reaches temp at 500 degrees and place the seasoned roast beef in it to cook.
Christina's Food And Travel
This roast can be served hot or at room temperature.

There’s not a bit of this roast that goes to waste. Leftovers can be used for breakfast, lunch or dinner. A few ideas: great for sandwiches and salads, use in a beef and noodle recipe, stir-fry, or grind it up for roast beef hash for breakfast. 

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