Tender Eye of Round Roast
Tasty, tender eye of round roast. Expand your culinary arsenal with this hearty, paleo-friendly meal.
Tasty, tender eye of round roast. Expand your culinary arsenal with this hearty, paleo-friendly meal.
I marinated my roast for over 48 hours. (Change of plans is why it was so long.) I should have used my own judgement to cook it. Tough, tough, tough. Eye of round does not belong with this cooking method. Plus mine ended up being overdone.Read More
I had never tried making this type of roast before, and I found this recipe on Pinterest. It turned out beautifully, and everyone loved it. It is a keeper, and I will make it again!
I followed the recipe exactly - my oven did not go down to 170 so I set it to 'warm' for the last hour of cooking. It turned out a perfect medium. I served it with mashed potatoes and steamed spinach!
A+. First time try yielded roast beast perfection. 13 mins at 500 for small (2.08 lb) eye of round. Then nothing for 2hours. Evenly medium rare. Started with Room temp roast with oil n aggressive dry rub. Salt pep garlic powd cinn onion powd. Sharpen yer best knife n slice thin. I had vigly avoided eye round for decades - too much chew. Wowsa. 10 Q.
I marinated my roast for over 48 hours. (Change of plans is why it was so long.) I should have used my own judgement to cook it. Tough, tough, tough. Eye of round does not belong with this cooking method. Plus mine ended up being overdone.
I'm making it again for the Super Bowl. It was so easy and came out so well the first time I tried the recipe.
I have made this three times and it is easy and great! I buy locally raised grass fed beef and it is fantastic. This recipe gives me control over the temperature. I do weigh each roast so I cut the time of the initial heating to work with the size. I cannot use wine so I substitute organic red grape juice or white organic grape juice with a little lemon whenever a recipe calls for wine.
Fantastic recipe! Through allrecipe I've become a believer of using aluminum foil when baking. The seasoning was delicious, the roast stayed tender, and like other reviews I read, for a Med-rare to Medium roast, only ~ 45 minutes of baking time was required. (Could have been less had I used the convection setting.). The use of the two pieces of foil made transferring the drippings into a pan for the sauce simple, and the sauce itself was delicious. Will definitely be making this again. Even my picky kids loved it!
This was the best beef roast recipe I've ever used! The seasoning comes out relatively subtle with the beef flavor after cooking. The au jus was incredible too. I added mushrooms to it and it was the best meal I've had in a while. You might want to make a point of removing any excess rub before placing on the foil to avoid having too much salt accumulate in the sauce after reducing it. If I could, I would give it ten stars.
this is a great recipe. Eye of the round is easy to overcook, I took it out of the oven at rare and it looked close to medium rare. the seasoning is great and the directions look complicated but they are easy to follow
This was so easy and so flavorful. I've made this a few times now and my family loves it.
I have never been great at cooking beef but followed the recipe and found it was easy and delicious. The gravy was fantastic, best ever. This will be used again many times.
I cut the salt by half, and the pepper by half and I added extra chopped garlic, and a little onion powder to the roast rub. I also added a little of McCormick Montreal Steak spice mix. This method of roasting was so easy. I had to add approx. 30 minutes additional time to reach the internal temp of 145 for a medium finish but my oven sucks. Use an instant read thermometer to get the exact temp. Very good results. Perfect Medium.
This was the first time I've ever made a roast. It turned out amazing, I added onions to the bottom of the pan -just because I like onions. Turned out just like the recipe stated! Will definitely make this again!
Always hesitated to roast eye of the Round due to it turning out tough. Followed this recipe , didn't bother with the sauce, but the meat turned out a perfect medium pink and thin sliced beautiful.
Didn't use foil. Had it in a roasting tin and just put the lid on instead of wrapping in foil. Cooked it to 140 deg F internal. Threw in potatoes too for roasting. Family loved it.
I added fresh thyme, oregano and basil. The flavour was absolutely delectable. One of the best eye roasts I have eaten in a long time. Simply superb!!
I have made this roast 3 times now. I never knew it was so easy to make a roast beef! My husband and teens love it. Instead of red wine, I used extra beef broth. One time I had no beef broth so I substituted 1/2 beef consume and 1/2 water. Both ways are delicious!
I made this last week with a whole eye of round, 6lbs, for 8 people. I didn't add the wine at all, because my husband hates the taste. I had no thyme, so I used some herbs de Provence that I had. It was perfect. So tender, not chewy like eye of round can get. The crust scented the whole house for two days. It was delicious. The leftovers (and there weren't many of them!) were still yummy 2 days later with tomato sauce.
I've never been able to cook roasts but I followed this recipe and it was delicious!!! This will be my recipe for future meals! Very easy & meat was tender & cooked to perfection!
I used this recipe two times and my family loved the favor it gave the beef. I also used the paste as a marinade for a prim rib on a grill. Very very good
This was the first time I made this, I made sure to follow the time per pound directions to a t, and started checking temp at 40 minutes out since my oven runs a bit hotter. I was done at 45 minutes. A little to peppery for my younger kids taste buds, but not terrible. I also skipped the wine in the sauce and doubled the broth, I just didn't have it on hand(or I drank it...hmm). Next time I will decrease the pepper by 1/2 teaspoon and up the thyme and maybe add a touch of rosemary per request of my oldest. Overall, a well done recipe.
After reading so many rave reviews, I decided to try this with Eye round. I too followed the recipe exactly and it turned out a beautiful tasty medium. I will definitely try this again.
I used half oregano and half ground thyme as part of the rub. I made a gravy of just the juices and skipped the wine and broth and the flavour was amazing. Super tender and cooked perfectly
I made this exactly as written, with a 2.94 lb roast, and when I took it out of the oven it was a perfect 134 degrees. The rub is awesome, very flavorful and forms a bit of a crust on the outside of the Roast. Inside is juicy and tender. The Wine Sauce was perfect with it. As another reviewer noted, it is a Keeper!
I did not make the sauce to go with it, but the basic recipe was solid and I would remake it. I would think about a horseradish crust would add some great flavor
This was delicious! We all loved it! I didn't make the gravy.
Rub was great - my roast was 2.1 pounds, so I should have reduced the 1 hour slow cook by about 15 minutes, as the meat was more medium than medium rare, so it was a little tough. Might reduce the 500 degree roast by a minute or two next time as well (I went with 14 minutes). Will give it another try as it's a good recipe.
I wasn’t sure the recipe would live up to the reviews but it did. The cooking method worked like a charm and the sauce was great.
Not amazing or as terrific as other reviewers rated. But probably as good as Eye of Round could be. If eye of round is the only option, then this is definitely the best recipe and method to roast it. Make sure to slice thin.
Sooooo good & easy to make!! Tasted like a restaurant! We will definitely make this again!
I followed this new recipe, never again! I had a 2.60lb roast and after 18 mins. @ 500 then wrap it up and lowered the oven temp to 170; @ the end of one hour it was still so cold inside that it didn't even register on my meat thermometer! So my dinner with company was over an hour late being served!!
This was excellent! I will definitely make again. The only change I made was the cooking time. The roast reached 140 degrees too soon so it sat too long and began to cool down. I put it back in the oven at the high temp. for about 15 minutes to bring it back to 140 and it was perfect. Very tender; slicing thin is important though.
I love the recipe. The only reason I gave this 4 stars is because there is always room to improve on the recipe!??????????
This was so easy and very tasty . The meat was a bit tough but could be the piece I bought even though it was an eye round roast. I’ll make it again. Used leftover meat and au jus in soup the next day which was very good also.
Delicious recipe and worked perfectly. I shortened the times a bit due to slightly smaller roast, stuffed mine with lots of garlic and it’s tender with lots of juices to make a red wine based reduction for gravy. Will definitely use this again!
I cooked my roast to 140...nothing special....
I made this tonight. It was delicious. The one think I should have done was left it to marinate with the rub a bit longer than 30 minutes. But the family was hungry so I cut back on the rub.
I cooked as specified and waited 10 after taking out of the oven to cut. I cut against the grain for tenderness. It was not tender, even the medium done. I recooked in the crockpot after cutting the remainder of the roast into pieces. It turned out good, much more tender.
I made it with just a little more seasoning and it was a hit!! My husband and I loved it. Will definitely be making this again. Recipe was perfect
Cooked it for my annual Christmas Eve Eve dinner. Everyone loved it.
This recipe is very good. Nice and tender. I followed the recipe closely and it turned out well.
Was absolutely delicious!!! There were no leftovers!!
This recipe is fabulous! I have never made this type of roast before and was a bit worried about the outcome, but take my advice and just try it...I think you'll pleasantly surprised! I had a five pound roast and just doubled the seasonings. My whole family gave rave reviews saying it was the best and favorite way of eating beef! the sauce itself is incredible, so make sure you follow that part of the recipe as well. I wouldn't change a thing!
We made this 2 weeks ago & Followed the recipe to a t . It was delicious as was the gravy!! Making it again tonight
I made this exactly as written, but the roast came out very tough. Perhaps it was just a bad cut of meat? I will say that the gravy was excellent, so I ended up cutting all the meat up and using the gravy as a base for a soup.
Followed the directions and it turned out perfectly delicious!!
The roast was delicious. it was juicy and full of flavor. I didn't use wine and it was still a hit.
Made this for the first time and it was delicious. The only thing I added was 3 tlbs. Of cornstarch mixed with 3 tlbs of cold water to thicken gravy. Because my roast was only 1 1/2 lbs I cut marinade in half but used same amounts for gravy. Cooked for 10 minutes on 500 and 30 minutes on 170. Came out perfect
The people who made this successfully must have "the magic touch." My oven works perfectly, I followed the directions exactly, and the result was a severely delayed Christmas dinner. After 1 1/2 hours the internal temperature barely reached 130 degrees. I finally turned up the oven temperature to 375 (recommended by EVERY other recipe I found) to get it to cook. Still in the oven (almost 2 hours now) and thinking we may to resort to cheese as our main course. Very disappointed!!!
Loved it! I've tried other "amazing" methods for cooking cheaper cuts of meat, but this one really worked. And clean up time was cut in half, which my kids really appreciated!
Delicious! I followed the recipe exactly and the family loved it. This is the first time I've done a roast so I was quite pleased with the results!
I had never cooked this cut of meat and was a little nervous. I followed the recipe as written and it turned out delicious. My family loved it and the leftovers make wonderful roast beef sandwiches when sliced thinly. It was tender and tasty. We like ours medium rare. The sauce recipe is awesome. I will definitely make this again.
This turned out so moist and tender! My roast was only 1.63 pounds. I left it in the oven for 20 minutes during the 170 degree phase. If I had a 3 pound roast, I would probably do 40 minutes in that phase, at most.
Family enjoyed it. Beef was cooked nicely and the gravy was great. Will do this one again.
I like my beef well done but could have taken it out of the roaster sooner. It is more tender than I thought.
I have made a number of eye-of-round roasts with varying results. As my husband likes meat rare, that is how I prepared this, following the directions exactly as written, and served it with mashed potatoes, gravy, steamed asparagus and salad. Throughout the meal, he kept commenting on what a wonderful dinner it was. I don't usually compliment myself on my cooking, but also thought it was the best eye-of-round recipe I have tried and I will definitely be making this again.
followed instructions exactly. it turned out great! making it again this week since eye round roasts are on sale at my supermarket.
OMG! This is FAB-U-LOUS!!! I bought this cut of meat on accident. Not knowing what it was or how to prepare it, I turned to my trusty friends at All Recipes. They did NOT steer me wrong. While I agree that Eye of Round Roast is not the best cut of meat, and I most likely won't buy again ... This rub is fantastic and I plan to use it on my Easter prime rib!! Furthermore, if you have that kind of roast, this is definitely the recipe to use! I doubled the amount of rub (because it didn't seem like enough for a 3 pound roast) and then used it liberally all over. I followed the cooking method to a 'T' and the results were beyond good, so don't pay any attention to the reviews that say this type of roast shouldn't be cooked in this manner. Also whipped up the red wine sauce and it was a great addition to the meat! This recipe is a definite keeper!!
Really good recipe! I cooked it 45 minutes at 200 degrees, and still had a nice texture.
I followed this recipe almost exactly. But I wrapped the roast in foil to begin with so I didn't open the oven to seal the foil wrap.I did lower the temp and left it in the oven for 50 minutes and it was well overdone. I think if i opened the oven to let some heat out it may have turned out better
Excellent. Cooking times do vary, our new oven got the roast up to 127° in about 30 minutes! Also agree that the sauce isn't necessary , I made horseradish sauce as well and we preferred that.
I loved this recipe and so did others who ate it. I found it to be a little bit salty and would make adjustments to the salt next time but otherwise very delicious and I can buy eye of round pretty cheaply when on sale.
Easy and delicious.
Just cut up parsley, lemon thyme, and rosemary from the garden to combine with garlic, salt and pepper, left it in the oven about 10 minutes longer because the gang doesn't like it too rare. And I carmelized some button mushrooms for the sauce. Yummy
This is the most perfect receive to make a perfect roast. Follow the cooking time to the minute; it will turn out perfect. I rubbed a prime rib seasoning on the meat as well as I cooked fat side up with some garlic tucked in. It flavored the meat perfectly. Making again tomorrow night!
I made this one about 4 times, just follow it! Always turns out fabulous! Excellent and easy really.
I have made this 3 times for sandwiches. I used rosemary, we have a slice and sauce then, slice the rest for sandwiches. better than 10-12 $ a pound roast beef that who knows li was what's in it !
I was hoping for a somewhat tender roast so I could slice very thin for French dip style sandwiches. Followed recipe exactly. Turned out tough as leather, even thinly sliced. Is this the fault of the cut of meat? Or what? Very disappointed. Can I somehow continue to cook this to a somewhat tender state? Or is this 3-1/2 pounder ruined.
I had a three pound roast so I followed this recipe to a "T". While it was tasty, it came out overdone and gray in colour. The next time I will try searing it and cooking it in a 250 degree oven.
It was perfect! Everyone loved it. My roast was 4.5 lbs so I cooked it about 10 extra minutes at 170. Will definitely make this again!
Very shocked there was any roast left ! it was amazing ,so tender and moist ,yum yum
My home oven only heats to 450 F. So the bake times had to be increased. I omitted the wine. Great flavor I will be using this recipe again.
I made this recipe and it was wonderful! I cut it very thin with a meat slicer and it was very tender. I put the meat in a browning bag instead of foil after the 500 degree cooking time.
We both liked it. IProbably would have loved it if we had not overcooked it. I didnt check it with a thermometer until an hour; and the roast was 3.3 lbs. It was well done. But - the gravy was AWESOME. Will definitely make again.
The only reason I am giving this four out of five stars is because the red wine overpowered the Au Jus. This could just be because my roast didn't produce many drippings after cooking. The taste, cook temp and texture came out perfect. The roast was 5.25 pounds so I doubled the recipe which worked well (for those looking to entertain a larger crowd). I am not a huge fan of dried herbs so I subbed fresh Rosemary, Thyme, Garlic, S&P to make a paste and let the beef marinate on the counter until room temp (about 45 min). After 30 minutes at 450 and an hour at 200, the roast registered at 130 (for medium rare) so I pulled it out of the oven, covered it with foil and let it rest for 30 minutes while preparing the sauce and sides. Give this recipe a try, you won't be disappointed!
Best roast I’ve ever made!
Probably the best roast I’ve ever made. I was worried that I would kill it because the oven basically takes an hour to get down to 170 degrees, but as you can see it came out a *perfect* medium rare - I think it wound up going 80 minutes in the foil wrap before I rested it. Also the sauce was fantastic though I also made a horseradish cream sauce to go with, as I always do for beef roast. I would imagine this recipe can be used for similar cuts, I certainly intend to try.
It turned out perfectly. I will make it this way again.
Great recipe! After 1 hour, it was 120F so I added 20 minutes. Amazing!
This was a simple and perfect recipe. The juice turned out so good. I will definitely use this recipe again.
The recipe works every time just the way it’s written.
I finally have a go to receipt for round roasts!! I found I didn’t need to leave in as long as recommended here. My oven has varied heat bottom to top - I think that’s what happened. Tonight I am making it again and will take out a little sooner. Love the flavourful coating.
Great recipe easy and the only thing I added was smoked paprika and it was amazing thanks for sharing this is a keeper
I really don't know if it's fair to rate this one. It was excellent with the changes made. I had a roast of approx. 1.28 lbs and halved the garlic with fresh garlic locally grown and added about 1 tsp of thyme. I also added approx. 1/2 tsp of cayenne pepper to the other ingredients in the recipe. I reduced the freshly ground salt and pepper to 1/2 the receipe. Marinated for about 1 hour. I accidentally forgot to turn off the oven(or reduce the oven) at 500 F after the 8 minutes and left it on for approx. 20 more mins.(the oven door was not opened during cooking). I promptly withdrew the roast from the oven. Had used a shallow tin pie pan. Placed the roast on the stove with foil loosely on top for about 20 mins. I was so very pleasantly surprised!! The result, a crisp coated, juicy, medium rare roast . Excellent result!! Will be making this again. I am currently going to try the sauce but added 1/2 (mushroom and beef total)bollion to approx. 1 1/2 cups of water to reduce on the stove, no wine. Can't wait to try it!
So delicious! So simple. My only suggestion- some bread to mop up the sauce!
It’s a good roast, and the family loved it, but I don’t think wrapping it in foil made it tender. It might have been the meat, but it was pretty tough to chew, and I used the same cut they recommended in the recipe.
It was great - cooked perfectly and was tender and delicious. Everyone had seconds!
It was a great roast beef, tender but next time will do medium rare. Made hot & cold sandwiches. First day w mashed potatoes & green beans. Great success
Followed the recipe exactly except for checking the temp at 45 minutes instead of an hour and I am glad I did. All ovens run a little differently. It was a little more done then I would have liked, so next time I will check it at 35 minutes. But it was still delicious! The au jus was also delicious. The next day I took the cold roast and shaved with a sharp knife and warmed it in the hot au jus and made drippy beef sandwiches. So Yummy!
This came out great!! The only way I will ever make a roast.
This recipe is wonderful and turned out super great (and really delicious). Meat was perfectly cooked and tender.
Never cooked this type of roast before. So I tried this recipe. The roast came out tough at the ends and somewhat tender in the middle, but the meat overall was tasty. If I would make this again I would instead sear the out side on the meat in a pan before slow cooking the meat for longer in the oven. But it’s otherwise a win.
I followed the recipe and would definitely make This again! Roast was tender and medium rare. I loved the wine/beef broth au jus, husband not so much, we both loved the roast, a keeper!!
Seasoning and sauce are superb! Hit with the family. Meat was still tough but not surprised. Will definitely try this one again.
Very good. Will definitely make again but will probably cut the salt by at least 1/4.
I used a roasting pan with a lid instead of the tin foil. When removed after one hour at the 170° part of the roasting, my meat thermometer read 135°, so I would have removed it sooner for a more rare temperature on the meat. But overall it was juicy and delicious!