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This Eye of Round Roast is a budget-friendly showstopper that turns an inexpensive cut of beef into a tender, juicy, holiday-worthy dinner.

I’ll be honest, eye of round roast isn’t a cut of beef that usually gets people excited. It’s inexpensive, very lean, and most of the time it’s sitting next to much pricier roasts that feel like the safer choice, especially around the holidays. But over the years, this has become one of those recipes my family actually looks forward to, and that still surprises me a little every time.

The first time I made this, I wasn’t expecting much. I was mostly trying to save money and still put something nice on the table. But once I figured out the right way to cook it, everything changed. It came out juicy, flavorful, and sliced beautifully, and everyone went back for seconds. Now it’s one of those meals that disappears fast, and I’ve learned the hard way that one roast is not enough.

At this point, I usually make two. One for dinner, and one because I know everyone is going to want leftovers. Between sandwiches the next day and people sneaking extra slices straight from the fridge, it never lasts long. It’s honestly one of the few roasts I make where I don’t have to convince anyone to eat it.

This has also turned into one of those holiday meals my family expects. Not in a fancy or formal way, just in that comfortable, familiar way where people ask if I’m making “that roast” again this year. It’s become part of our rotation for holidays and special dinners, especially when I want something that feels traditional without the stress or the price tag of more expensive cuts of beef.

What I love most is how simple it actually is. There’s no marinade, no long prep, and no complicated seasoning. The method does all the work. High heat at the beginning, low and slow after that, and then letting it rest without touching it. That’s it. It’s one of those recipes that proves you don’t need a fancy cut of meat or a long ingredient list to make something everyone genuinely loves.

If you’ve ever skipped over eye of round because you were worried it would be dry or tough, this recipe will completely change your mind. It’s budget friendly, dependable, and one of those meals that feels special because it’s familiar, not because it’s expensive.

So don’t pass up this inexpensive roast at the store, pick one up, follow this recipe and you will have perfectly medium rare, tender, juicy slices of beef that everyone will love. 

What Is Eye of Round Roast

Eye of round roast comes from the rear leg of the cow. It’s a very lean cut with little fat, which makes it affordable but also means it needs to be cooked carefully to avoid drying out. When roasted properly and sliced thin, it becomes tender, flavorful, and perfect for serving as a main dish or for sandwiches.

Why You’ll Love This Recipe

• Much more affordable than beef tenderloin

• Simple seasoning lets the beef shine

• Perfect for holidays and special dinners

• Juicy and tender when sliced correctly

• Makes amazing leftovers

• Looks impressive with minimal effort

When to Serve This Recipe

• Holiday dinners

• Sunday family meals

• Dinner parties

• Special occasions

• Meal prep for roast beef sandwiches

Ingredients

• 3-pound eye of round roast, trimmed of excess fat
  Letting it sit out helps it cook evenly.

• 1 teaspoon black pepper

• 1 teaspoon garlic salt

• 1 teaspoon dried parsley
  Adds a mild herb flavor and a nice look.

• 1 teaspoon onion powder

• 2 tablespoons butter
  Helps the seasoning stick and adds richness.

How to Make Eye of Round Roast

1. Preheat your oven to 475°F.

2. Remove the roast from the refrigerator and let it sit at room temperature for about 30 minutes, just until the chill is off.

3. Place the roast in a small roasting pan or baking dish.

4. In a small bowl, mix together the pepper, garlic salt, parsley, and onion powder.

5. Melt the butter and pour it evenly over the roast.

6. Sprinkle the seasoning mixture all over the roast, pressing it gently into the meat.

7. Place the roast in the oven and bake at 475°F for 10 minutes.

8. Reduce the oven temperature to 225°F without opening the door and continue cooking for 70 minutes.

9. Remove the roast from the oven, loosely cover with foil, and let it rest for 20 minutes.

10. Slice very thin against the grain and serve.

Substitutions

• Butter → olive oil or avocado oil

• Garlic salt → garlic powder plus salt

• Dried parsley → Italian seasoning or dried thyme

• Eye of round → top round roast (use the same method)

Variations

• Garlic Lover’s Roast: Add fresh minced garlic to the butter

• Peppercorn Roast: Use cracked black pepper for a bolder flavor

• Herb Roast: Add rosemary or thyme to the seasoning mix

• Au Jus Style: Serve with warm beef broth on the side

• Sandwich Roast: Chill leftovers and slice extra thin for deli-style sandwiches

Tips & Tricks

• Letting the roast rest is essential for juicy beef

• Do not open the oven while it’s cooking

• Use a sharp knife for thin slices

• Slice against the grain for tenderness

• This method works best for medium-rare to medium beef

FAQs

Why does eye of round need to be sliced thin?
It’s a lean cut, so thin slices make it much more tender.

Can I cook this longer for well-done beef?
This cut is best served medium-rare to medium. Overcooking can make it tough.

Can I make this ahead of time?
Yes. Roast it ahead, let it cool, and slice just before serving.

What internal temperature should it reach?
About 130–135°F before resting for medium-rare.

Can I use a meat thermometer?
Yes, but avoid opening the oven door too often.

Serving Ideas

• Serve with mashed potatoes and gravy

• Pair with roasted vegetables

• Add a fresh green salad

• Serve with dinner rolls

• Use leftovers for roast beef sandwiches

Storage and Make Ahead Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days

• Slice only what you need to keep the rest from drying out

• Reheat gently or serve cold for sandwiches

Continue to Content

Best Ever Eye of Round Roast

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Rest Time: 20 minutes

Total Time: 1 hour 50 minutes

This Eye of Round Roast is a delicious, budget friendly alternative to pricey beef tenderloin.  The holidays are coming and this roast comes out perfect and impressive everytime.  No need to break the bank when you can pick up this inexpensive cut of beef and turn it into something show-stopping.  This roast has a specific way of roasting that produces the juciest beef perfect for entertaining. 

Print

Ingredients

• 3 pound eye of round roast, trimmed of fat
• 1 teaspoon pepper
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 2 tablespoons butter

Instructions

1. Preheat your oven to 475 degrees.
2. Let your roast come set out until the chill is off, about 30 minutes.
3. Place the beef in a small baking dish or roasting pan. 
4. Mix the pepper, garlic salt, parsley and onion powder. 
5. Melt the butter and pour it all over the beef.
6. Sprinkle the seasoning all over the top of the beef and sides pressing it in. 
7. Place the roast in the oven.
8. Bake at 475 for 10 minutes.
9. Then reduce the heat to 225 and continue to cook for 70 minutes. 
10.  Remove the roast from the oven and cover for foil and let rest for 20 minutes. 
11. Slice thinly and serve!

Notes

• Store leftovers in airtight container in fridge for up to 3 days. 
• You can season this up with whatever seasoning your family likes. 
• Do not open the oven while the roast is cooking, you want to keep that heat in the oven. 
• Slicing this thinly is the key to tender beef. 
• This also makes great beef sandwiches.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 739Total Fat: 48gSaturated Fat: 20gUnsaturated Fat: 28gCholesterol: 282mgSodium: 416mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 69g

If you’re anything like me, once you’ve got a good roast on the table, you’re always thinking about what to make next. These cozy beef dinners are the kind of recipes you turn to when you want something hearty, comforting, and easy to serve to the people you love.

• Slow Cooker Pot Roast Stroganoff – Tender slow-cooked pot roast shredded and simmered in a creamy mushroom sauce over egg noodles for a comforting twist on classic stroganoff.

• Slow Cooker Cranberry Roast Beef – A savory slow-cooked roast beef made with cranberry sauce and onion soup mix that turns out juicy and full of flavor, great for sandwiches or dinner plates.

• Slow Cooker Roast Beef Po Boys – Juicy slow-cooked roast beef piled high on soft rolls for easy and satisfying sandwiches, perfect for casual dinners.

• Slow Cooker Beef Tips and Gravy – Tender chunks of beef slow cooked in a rich gravy, delicious served over mashed potatoes, rice, or egg noodles for a classic comfort dinner.

• Best Ever Sirloin Tip Roast – A tender oven-seared sirloin tip roast with savory seasoning that makes a beautiful centerpiece for Sunday dinners and special occasions.

• Slow Cooker French Onion Pot Roast – A cozy slow-cooked roast with rich French onion flavor that’s tender, savory, and perfect for hearty dinners

This Eye of Round Roast proves that you don’t need an expensive cut of meat to serve something truly special. With the right method and a little patience, this budget-friendly roast turns into a tender, juicy centerpiece that’s perfect for holidays, gatherings, or anytime you want a comforting, impressive meal.