Eye of Round Roast

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This Eye of Round Roast gives you that “fancy dinner” feel without the work. The oven handles most of the job while you end up with perfectly pink, juicy slices, savory gravy, and veggies that soak up every bit of flavor. It’s my go-to recipe for impressing guests or feeding picky eaters without spending much or stressing over dry roast beef.

Sliced eye of round roast served with mushrooms, carrots, and brown gravy, shown whole and with gravy being poured on top.

All you need are basic pantry staples and a good cut of beef. Whether it’s Sunday dinner, a holiday, or a simple weeknight meal, this roast hits the spot. And the homemade gravy? You’ll want it on everything.

Why You’ll Love This Eye of Round Roast

Tender, never tough: Roasted low and slow for a perfect medium rare.
Easy on effort: Simple prep and mostly hands-off oven time.
Veggies and gravy included: It’s a complete, cozy meal.
Showstopper results: The kind of dinner that makes you feel like a total kitchen rockstar (without the stress).

What Is Eye of Round Roast?

Eye of round is a lean, affordable cut from the cow’s hind leg. Because it has little fat, it stays tender only with gentle cooking. A quick high-heat start, a low-and-slow roast, and plenty of seasoned butter keep it juicy. The real secret is not overcooking it and letting it rest before slicing. Done right, it’s tender, flavorful, and perfect with homemade gravy.

Ingredient Spotlight: What You’ll Need

The Roast & Veggies

Boneless eye of round roast
Salt and pepper
Unsalted butter
Garlic, crushed
Dried rosemary
Dried thyme
Onion, quartered
Carrot, cut into chunks
Bay leaves
Small mushrooms
Olive oil

For the Gravy

Red wine
Beef stock
Worcestershire sauce
Cornstarch

Overhead shot of eye of round roast, carrots, mushrooms, butter, onion, and herbs ready for roasting.

Ingredient Swaps & Tips

No red wine? Use extra beef broth or a splash of balsamic vinegar.
Gluten-free? Cornstarch works for the gravy—no flour needed.
Extra veggies: Add parsnips, potatoes, or celery for more variety.
Herb it up: Fresh herbs are great, but dried work perfectly fine.

How to Make Eye of Round Roast (Step-by-Step)

This is one of those recipes where you get a big payoff for just a little bit of work. Here’s what you’ll do (with some pro tips to keep it extra juicy and delicious):

Step 1: Season the Beef

Bring the roast to room temperature, pat it dry, and season well with salt and pepper. Mix softened butter with garlic, rosemary, and thyme, then spread some over the roast.

Eye of round beef roast seasoned with salt and pepper, resting on a cutting board before roasting.

Bowl of homemade herb garlic butter ready to spread on beef roast.

Raw eye of round roast coated in garlic herb butter on a wooden cutting board, ready for roasting.

Step 2: Build Your Roasting Bed

Add onions, carrots, garlic, and bay leaves to a baking dish. Set the roast on top and spread more of the garlic herb butter over it.

Baking dish filled with carrots, onions, garlic, and celery ready for the eye of round roast.

Cooked eye of round roast topped with melting herb compound butter and served with roasted vegetables.

Step 3: Roast High, Then Low

Start at a high heat to form a crust, then lower the temperature for a slow, gentle roast. Add oiled mushrooms to the pan partway through. Cook until the center reaches medium-rare.

Whole roasted eye of round beef surrounded by carrots, onions, and mushrooms in a roasting pan.

Step 4: Rest & Make the Gravy

Let the roast rest so it stays juicy. Use the pan drippings with stock, wine, and Worcestershire to make a quick gravy.

Step 5: Slice & Serve

Slice your roast thinly against the grain for the most tender bites. Plate it up with the roasted veggies, then pour that homemade gravy right over the top. Dinner is served!

Juicy eye of round roast sliced and served with roasted carrots and mushrooms on a white platter.

Sliced eye of round roast on a plate topped with rich homemade gravy and served with mushrooms and carrots.

Cozy Serving Ideas & Make-Ahead Tips

Serve with: Mashed potatoes, roasted root veggies, or even a simple salad. The gravy is magical on everything!
For sandwiches: Chill leftovers, then slice thin and pile onto crusty rolls with a smear of horseradish sauce.
Meal prep win: Portion roast, veggies, and gravy into containers for easy heat-and-eat lunches.

How to Store & Reheat Leftovers

Fridge: Store leftovers in an airtight container up to 4 days.
Freezer: Slice roast, wrap tightly, and freeze (with or without gravy) for up to 3 months.
Reheat: For best results, wrap slices in foil and warm in a 300°F oven until just heated through—about 20 minutes. For small portions, the microwave works too.

Story Time: How Eye of Round Roast Became a Family Favorite

The first time I made this roast, I expected it to turn out dry, but the slow roasting, garlic butter, and rich mushroom gravy turned a lean cut into something truly special. Even my pickiest eater finished their plate and asked for more. Now it’s our go-to for Sunday dinners and simple celebrations. Try it once and you’ll see why it’s a regular request in our house.

FAQs

How do you cook eye of round so it’s not tough?

Don’t overcook it! Stick to medium rare, and always let it rest before slicing. Cooking it low and slow keeps it juicy.

How long does eye of round roast take to cook?

It takes about 1 hour 20 minutes in the oven, plus 20 minutes resting time. Always use a meat thermometer for best results!

How do you tenderize eye of round roast?

You can pound it, dry-brine with salt, or use a simple marinade. The roasting method here gives you tender slices every time.

Can I make this ahead?

Yes! Roast the beef, cool completely, then slice and store with gravy. Reheat gently in the oven or microwave when ready to serve.