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beef round eye roast​ with herbs on a white platter garnished with rosemary.

Beef Round Eye Roast

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This Beef Round Eye Roast recipe transforms a lean cut into a juicy, flavorful centerpiece using a high-temperature sear, slow roasting, and a rich pan sauce. Perfect for a weeknight dinner or special occasion.
Course Main Course
Cuisine American
Keyword Beef, Eye of Round, Roast
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 350

Equipment

  • Cast Iron Skillet
  • Roasting Pan

Ingredients

For the Roast

  • 1 tbsp olive oil or vegetable/canola oil
  • 1 tsp kosher salt
  • 1 tsp granulated garlic
  • freshly ground black pepper to taste
  • 3 lbs beef eye of round roast

For the Smoky Pan Sauce

  • 2 tbsp red wine cabernet or merlot
  • 1 cup beef broth
  • 2 tbsp unsalted butter softened
  • 2 tbsp all-purpose flour

Instructions

  • Season the Roast: Rub the roast with olive oil, then season with salt, granulated garlic, and black pepper. Place in a large freezer bag and refrigerate overnight.
  • Bring to Room Temperature: Remove the roast from the refrigerator 1–2 hours before cooking to allow it to come to room temperature.
  • Preheat Oven and Sear: Preheat the oven to 450°F (232°C). Place the roast in a greased cast iron skillet or roasting pan and roast, uncovered, for 20–25 minutes until a deep brown crust forms.
  • Reduce Heat and Continue Roasting: Lower the oven temperature to 325°F (163°C) and continue roasting for 45–60 minutes, or until the internal temperature reaches 120–125°F (49–52°C).
  • Rest the Roast: Remove the roast from the oven and tent with foil on a cutting board. Let it rest for 20–30 minutes to allow the juices to redistribute.
  • Prepare the Pan Sauce: Place the skillet with pan drippings over medium heat. Add red wine and scrape up browned bits. Reduce the wine, then add beef broth. Mix softened butter and flour into a paste and whisk into the pan. Simmer for 8–10 minutes until thickened. Season with salt and pepper to taste.
  • Slice and Serve: Slice the roast thinly against the grain and serve with the smoky pan sauce.

Notes

Tips:
  • For a smokier flavor, add ½ tsp smoked paprika to the seasoning rub.
  • If you don't have red wine, substitute with extra beef broth and a splash of balsamic vinegar.
  • This recipe can be adapted for a slow cooker: sear the meat first, then cook on low for 8 hours with broth and garlic.