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Eye of Round Roast

A budget-friendly cut of meat that showcases robust flavors and tender texture, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3-4 pounds Eye of Round Roast
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 cloves garlic minced
  • 1 tablespoon rosemary chopped
  • 1 tablespoon thyme chopped

Equipment

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

Method
 

  1. Preheat your oven to 325°F (165°C).
  2. Pat your Eye of Round Roast dry with paper towels.
  3. Rub the roast generously with olive oil, salt, pepper, minced garlic, rosemary, and thyme.
  4. In a hot skillet, sear the roast on all sides until browned, about 3-4 minutes per side.
  5. Place the seared roast in a roasting pan.
  6. Insert a meat thermometer into the thickest part of the roast.
  7. Roast in the oven until the thermometer reads 135°F (57°C) for medium-rare, about 1.5 to 2 hours.
  8. Remove the roast from the oven and cover it loosely with aluminum foil.
  9. Let the roast rest for at least 15 minutes before slicing.

Notes

Serve with garlic mashed potatoes, roasted vegetables, or a fresh green salad.