Effortless Roast Beef Eye of the Round
Effortlessly elevate your dinner table with this Roast Beef Eye of the Round recipe—a foolproof method for achieving tender, flavorful perfection with minimal effort. This recipe transforms a lean, budget-friendly eye of round roast into a juicy centerpiece, thanks to a simple yet impactful seasoning blend of kosher salt, freshly ground black pepper, and garlic powder. The key lies in the high-temperature roasting technique combined with a slow, residual-heat finish, ensuring the meat stays medium-rare and succulent without constant attention. With just 10 minutes of prep time, this recipe delivers a crispy, golden crust while locking in natural juices—perfect for slicing thinly and serving alongside your favorite sides or in hearty sandwiches. Garnished with fresh rosemary for an aromatic touch, this is the ultimate go-to recipe for a stress-free yet elegant roast beef experience.
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Recipe Information
Ingredients
- 3 lbs Eye of round roast
- 2 tsp Kosher salt
- 1 tsp Black pepper, freshly ground
- 1 tsp Garlic powder
- 1 tbsp Olive oil
- 2 sprigs Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 500°F (260°C). Position a rack in the middle of the oven and ensure the roast will sit in the center of the heat.
Remove the eye of round roast from the refrigerator and allow it to come to room temperature for about 30 minutes.
In a small bowl, combine the kosher salt, black pepper, and garlic powder to create a simple seasoning mix.
Rub the olive oil all over the roast, ensuring it's evenly coated. Then generously sprinkle the seasoning mix over the roast, pressing gently so it adheres to the surface.
Place the roast on a wire rack set over a roasting pan. This promotes even cooking and prevents the bottom from steaming.
Put the roast in the oven and immediately reduce the temperature to 475°F (245°C). Roast for 7 minutes per pound (about 21 minutes for a 3 lb roast) to develop a crust.
Without opening the oven door, turn off the oven and leave the roast inside for 70 minutes. The residual heat will continue to cook the roast to medium-rare doneness.
After 70 minutes, remove the roast from the oven and check the internal temperature with an instant-read thermometer. It should read 130°F (54°C) for medium-rare. If it's not there yet, loosely tent the roast with foil and let it rest for 10 minutes; the temperature will rise as it sits.
Slice the roast thinly against the grain to maximize tenderness. Garnish with fresh rosemary if desired before serving.
Enjoy your perfectly cooked roast beef eye of the round with your favorite sides or sandwiches!
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 1931 mg | 84% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 398.1 g | 796% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 4385 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
