How to Cook Eye of Round Roast

Sliced eye of round roast with au jus and parsley on a plate.

5 from 5 votes

How to Cook Eye of Round Roast

Perfect Eye of Round Roast Recipe with a simple seasoning crust. Learn how to cook eye of round roast that's juicy and tender with a few simple tricks.

Prep Time1 10

Cook Time1 25

Dry Brining Time1

Total Time1 2 35

Course: Main Course

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 270kcal

Author: Olena Osipov

Ingredients

4 pounds eye of round roast
2 tablespoons olive oil extra virgin, divided
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes

US Customary - Metric

Instructions

Rub roast with 1 tablespoon of oil, then with 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 degrees 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 1 tablespoon 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. Please refer to time tables in the notes. 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. Then slice against the grain with a sharp carving knife. Serve in sandwiches or with your favorite side dishes.

Notes

To calculate your eye of round roast time, follow this cook time chart:

2 pounds - 40 minutes
2.5 pounds - 50 minutes
3 pounds - 60 minutes
3.5 pounds - 70 minutes
4 pounds - 80 minutes
4.5 pounds - 1 hour 30 minutes
5 pounds - 1 hour 40 minutes
5.5 pounds - 1 hour 50 minutes
6 pounds - 2 hours

And these temperature guidelines for the desired level of doneness:

Rare – 120-125 degrees F (red and bloody).
Medium rare – 130-135 degrees F (pink centre with brown towards the outside).
Medium – 140 degrees F (mostly brown with a light pink centre).
Well done – 150-160 degrees F (brown all the way through).

Nutrition