Eye of Round Roast Beef

This Eye of Round Roast Beef is perfectly seasoned with a homemade steak dry rub and then roasted in the oven until the meat is tender and succulent. This is the perfect main dish centerpiece for the holidays, Christmas, or any occasion. We walk you through our simple and easy recipe that is foolproof every time.

Course dinner, lunch

Cuisine American

Keyword eye of round roast beef, eye of round steak, how to cook eye of round roast, roast beef recipe, round eye roast

Prep Time 2

Cook Time 1 15

Total Time 3 15

Servings servings

Calories 172kcal

Author Brandi Crawford

Equipment

Ingredients

3-4 pound eye of round roast
1-2 tablespoons olive oil Use enough to fully coat the roast.
1 teaspoon smoked paprika
1 teaspoon brown sugar or sweetener
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon salt Make adjustments to suit your taste.

Optional

2 fresh rosemary sprigs
3-6 3-6 fresh thyme sprigs

Instructions

Remove the roast from the fridge and allow it to come to room temperature. This can take 2-3 hours depending on the size of the roast you have.
Preheat the oven to 450 degrees.
Pat the roast dry and drizzle all sides of the roast with olive oil. Sprinkle the spices throughout and rub the spices into the meat. Ensure the entire roast is seasoned and add additional spices if necessary.
Add the optional rosemary and thyme to the pan.
Place the roast fat cap-side up in a cast iron skillet or roasting pan with rack. Having the fat cap side (the thick layer of fat on the outside of the meat) on top allows the fat to melt down into the roast as cooks for extra flavor.
Place the pan in the oven for 15 minutes or for however long it takes for the exterior meat to form a crust. It may take a few minutes longer.
Adjust the heat on the oven to 325 degrees. Continue to cook the roast beef until it reaches your desired level of doneness. I cook mine until it reaches about 125 degrees, which is around an hour or a little more of cook time.
Use a meat thermometer and remove the roast from the oven when it reaches the following:
Rare: 113-120 degrees
Medium Rare: 123-127 degrees
Medium: 128-135 degrees
Medium Well: 138-145 degrees
Well Done: 148-155 degrees
When you remove the roast from the oven, its internal temperature will continue to rise by a few degrees due to the residual heat within the meat.
Allow the roast beef rest for at least 20 minutes prior to slicing. During this time, the internal temperature will continue to rise, and the juices within the meat will redistribute, resulting in a juicier and more flavorful roast. If you slice too soon you will likely end up with dry meat.

Notes

If you don't allow the roast to come to room temperature before cooking, the roast will cook unevenly which will impact flavor and texture.

Feel free to season the meat with any of your favorite beef or steak store bought rubs.

The measurements noted for the spices are a guide. Every piece of meat is different. The size you purchase will likely be different from mine so you will need to use your judgment. Ensure the roast is fully coated with spices for optimal flavor. You don't want bland meat.

Keep a close eye and monitor the roast while it cooks. You don’t want to overcook it. Overcooked meat will have an interior that is uniformly cooked but lacks the desired level of juiciness. The meat might have a pale color rather than the pinkish hue associated with medium-rare or rare doneness.

Nutrition

Serving: 4oz | Calories: 172kcal | Protein: 30g | Fat: 5g