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Beef Eye Round Roast

A beautifully roasted beef eye round, perfectly seasoned, with a tantalizing aroma wafting through your kitchen. Ideal for gatherings and offers incredible flavor and tenderness.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 to 3 pounds beef eye round roast
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 cup beef broth

Equipment

  • Roasting pan
  • Meat thermometer
  • Sharp knife
  • Cutting board
  • Aluminum foil

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Pat the beef eye round roast dry with paper towels.
  3. Rub the roast with olive oil, then season with minced garlic, salt, black pepper, rosemary, and thyme.
  4. In a hot skillet, sear the roast on all sides for 3-4 minutes.
  5. Transfer the seared roast to a roasting pan, positioning it in the center.
  6. Pour the beef broth into the bottom of the roasting pan.
  7. Insert a meat thermometer into the thickest part of the roast and roast until the thermometer reads 135°F (57°C), approximately 1.5 to 2 hours.
  8. Remove the roast from the oven and let it rest covered with aluminum foil for 15-20 minutes.

Notes

This roast pairs wonderfully with sides like mashed potatoes and roasted vegetables.