Eye of Round Roast
Transform your next dinner into a gourmet experience with this perfectly seasoned Eye of Round Roast recipe! This lean and budget-friendly cut of beef is elevated with a robust blend of garlic powder, onion powder, dried thyme, and rosemary, creating an irresistible crust encasing juicy, tender meat. After a quick olive oil rub and a blast of high heat to lock in flavors, the roast is slow-roasted to perfection, delivering a medium-rare masterpiece that's both impressive and easy to achieve. With only 10 minutes of prep and a foolproof cooking method, this recipe is ideal for everything from holiday celebrations to weeknight indulgence. Pair it with roasted vegetables, creamy mashed potatoes, or your favorite sides for a meal that’s as satisfying as it is simple. Perfect for beef lovers craving a flavorful, melt-in-your-mouth roast, this classic recipe is a must-try!
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Recipe Information
Ingredients
- 3 pounds eye of round roast
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
Rub the eye of round roast with olive oil, making sure to coat it evenly on all sides.
Sprinkle the seasoning mixture evenly over the roast and gently press it into the surface.
Place the roast on a wire rack set inside a roasting pan. This allows for even air circulation around the meat.
Insert an oven-safe meat thermometer into the thickest part of the roast, ensuring it does not touch any bone or fat.
Roast the meat at 425°F (220°C) for 15 minutes to create a nice crust on the exterior.
Reduce the oven temperature to 325°F (165°C) and continue roasting for approximately 60-75 minutes, or until the meat reaches an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Once the desired temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes; the internal temperature will continue to rise slightly.
Slice the roast thinly against the grain to ensure tenderness. Serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 1639 mg | 71% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.1 g | ||
| Protein | 398.4 g | 797% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 4417 mg | 94% | |
*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.
