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…..rest….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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Ingredients

  • 1 (3 pound) eye of round roast beef
  • SeasoningOption 1 - Beef Rub - homemade* or store brand (I like Pendery rubs & spices)
  • Option 2 - Salt and pepper

Instructions

  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.

Notes

*Homemade rub recipes can be found at https://christinasfoodandtravel.com/rub-a-dub-dub-pork-ribs-in-the-tub/ **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.

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https://christinasfoodandtravel.com/eye-of-round-roast-beef/

Nutrition

Calories: 2230 cal
Carbohydrates: 3 g
Fat: 53 g
Sodium: 842 g
Cholesterol: 1007 g
Protein: 408 g
Fiber: 1 g
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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