Tender Beef Eye of Round Roast

This economical Eye of Round Roast Beef Recipe with simple seasoning crust is perfect for a special occasion or weeknight dinner. Using a few simple tricks, learn how to cook eye of round roast that is juicy and tender every single time!


Rub roast with oil and salt, place in a resealable plastic bag and refrigerate for 24 hours. Remove roast from the fridge, out of its bag and let rest on a counter 1-2 hours before ready to roast.


Preheat oven to 275°F and get roasting pan with a rack ready. In a small bowl, combine pepper, garlic powder, onion powder, paprika, parsley, coriander and red pepper flakes. Mix well and sprinkle on the roast all around.


Preheat large non-stick skillet on medium heat and add remaining oil. Sear roast for 45 seconds per side or until just golden crust forms.


Transfer eye of round roast into previously prepared pan and bake uncovered for 20 minutes per pound for medium-rare. Remove roast from the oven when meat thermometer inserted in the thickest part registers 125 – 130°F.


Cover beef with aluminum foil and let rest for 15-20 minutes.


Slice beef eye of round roast against the grain with a sharp carving knife.


To Serve

Serve in sandwiches or with your favorite side dishes.

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