Roasting Eye of Round Beef

This oven-roasted eye of round beef is a simple, budget-friendly recipe that delivers tender, flavorful slices perfect for any occasion. With just a few ingredients and straightforward steps, you can create a roast that looks and tastes impressive.

Course Main

Cuisine American

Keyword Beef, Roast

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 8 servings

Calories 300

Equipment

Oven
Roasting Pan with Rack
Meat Thermometer

Ingredients

Main Ingredients

4 pound eye of round roast
4 tbsp olive oil
1.5 tbsp salt
1 tbsp black pepper
1 tbsp Italian seasoning

Instructions

Preheat your oven: Set it to 480°F (250°C) to develop a crust.
Bring the roast to room temperature: Let it sit out to ensure even cooking.
Prepare the seasoning: Mix salt, pepper, and Italian seasoning in a small bowl.
Oil and season the roast: Rub the roast with olive oil, then coat all over with the herb blend, pressing it in so it sticks.
Initial roasting: Place the roast fat side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part (not touching bone). Roast at 480°F for 20 minutes.
Reduce heat and continue roasting: Lower the oven temperature to 350°F (180°C) and roast for about 10 minutes per pound—roughly 35–40 minutes more.
Check internal temperature: Aim for 135°F for medium-rare, 145°F for medium, 155°F for medium-well, or 160°F for well done.
Rest the roast: Remove from the oven, tent with foil, and let it rest for 15 minutes to lock in juices.
Slice and serve: Cut against the grain into thin slices. Serve warm or cold as desired.

Notes

Tips & Tricks:

No thermometer? Use a skewer to poke the roast; if the juices run clear (not red), you're likely at medium or higher.
Add crushed garlic to the oil rub for extra flavor.
Swap Italian seasoning with rosemary and thyme or steak seasoning if preferred.
Leftovers make excellent sandwiches; pile slices with horseradish sauce on a crusty bun.

Storage Instructions: