Fiesta Eye of Round Roast
Elevate your dinner table with the bold and zesty flavors of this Fiesta Eye of Round Roast—a show-stopping dish that's as impressive as it is simple to prepare. This lean yet flavorful cut of beef is rubbed with an aromatic blend of spices, including chili powder, cumin, paprika, and oregano, creating a crave-worthy crust that bursts with Tex-Mex-inspired flair. A quick sear locks in the juices before slow roasting to tender perfection, while a squeeze of fresh lime juice adds brightness and balance. Finished with a sprinkle of chopped cilantro, this roast pairs beautifully with roasted vegetables, mashed potatoes, or a crisp, refreshing salad. Perfect for festive gatherings or an elevated weeknight meal, this recipe delivers big on taste with minimal effort.
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Recipe Information
Ingredients
- 2.5 pounds Eye of round roast
- 2 tablespoons Olive oil
- 1.5 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat your oven to 325°F (160°C). Place a roasting rack inside a roasting pan to catch the drippings.
In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, onion powder, dried oregano, kosher salt, and black pepper to create the fiesta spice rub.
Pat the eye of round roast dry with paper towels to ensure even browning. Rub the entire surface with olive oil to help the seasonings stick.
Massage the spice rub evenly onto the roast, coating all sides generously. The seasoning should form a nice crust.
Heat a large skillet over medium-high heat. Sear the roast on all sides for about 2 minutes per side to lock in the flavors and create a beautiful crust.
Transfer the seared roast to the prepared roasting rack in the pan. Squeeze fresh lime juice over the roast for a burst of acidity.
Place the roast in the oven and cook for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part reads 125°F (52°C) for medium rare or 135°F (57°C) for medium. Adjust cooking time as needed for preferred doneness.
Once cooked, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Slice the roast thinly against the grain to maximize tenderness. Garnish with freshly chopped cilantro before serving.
Serve the Fiesta Eye of Round Roast with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 0.8 g | ||
| Protein | 332.6 g | 665% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 3778 mg | 80% | |
*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.
