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.

Eye of Round Roast

Description

Juicy, tender, and foolproof—this Eye of Round Roast is the cozy dinner hero you didn’t know you needed. Perfectly pink slices, roasted veggies, and rich homemade gravy come together in a no-stress recipe you’ll want to make again and again.

Ingredients

Scale

3 lb. boneless eye of round roast
Salt and pepper, to taste
6 tbsp unsalted butter, room temp
4 cloves garlic, crushed
½ tsp dried rosemary
1 tsp dried thyme
1 onion, quartered
1 large carrot, cut into chunks
2 bay leaves
10 oz. small mushrooms
1 ½ tbsp olive oil
¾ cup red wine
1 ½ cups beef stock + pan drippings
½ tbsp Worcestershire sauce
¾ tbsp cornstarch

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Instructions

Bring beef to room temperature and preheat oven to 475°F (246°C).
Pat roast dry. Generously season with salt and pepper.
Mix butter with 1 minced garlic clove, rosemary, and thyme. Spread 2 tbsp over the top of the roast.
Arrange onions, carrots, and remaining garlic in a baking dish. Add bay leaves. Place roast butter side down on top. Spread 2 more tbsp butter over top.
Roast for 10 minutes at 475°F. Lower oven to 225°F (107°C). Spread remaining butter over roast. Roast for 30 minutes.
Toss mushrooms with olive oil, salt, and pepper. Add to pan. Roast for another 40–50 minutes, until internal temp hits 115°F for medium rare.
Transfer roast to cutting board, tent with foil, and rest for 20 minutes. Remove veggies from pan and set aside.
In a saucepan, add beef stock and pan drippings. Add wine and Worcestershire. Whisk in cornstarch. Simmer until thickened, about 2–3 minutes.
Slice roast thinly against the grain. Serve with roasted veggies and homemade gravy.

Notes

Letting the roast rest is key to keeping it juicy. Use a meat thermometer for perfect results. This dish pairs beautifully with mashed potatoes or roasted root veggies.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Method: Oven Roasted
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 2g
Sodium: 580mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 38g
Cholesterol: 110mg