Oven Roasted Eye Round Roast
Roast beef can be made from a variety of cuts, and one of the best budget-friendly options is eye round roast—especially when it’s on sale at your local market. This recipe makes it easy to turn that lean cut into something flavorful and tender. While it’s simple to prepare, a digital meat thermometer (wired or wireless) makes a big difference in getting perfect results. Since this method relies on precise internal temperatures, you’ll want to avoid opening the oven door repeatedly, which makes handheld thermometers less ideal. A cast iron skillet is also helpful for getting a great sear before roasting. Once you’re set up with those basic tools, you’re ready to make roast beef at home that rivals the deli counter!
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Ingredients
- 3.5 – 4.5 lb eye round roast
- 3 tsp kosher salt
- 2 tsp black pepper
- 2 tbsp olive oil
Directions
Salt all sides of the roast then wrap it in plastic wrap and refrigerate overnight.
Set the rack in the oven to the medium position. Preheat the oven to 225 F.
Dry the roast with paper towels, then rub it down with olive oil. Apply black pepper to all sides of the roast.
Heat a 10 or 12 inch cast iron skillet on medium high heat with a tablespoon of oil. When the oil starts smoking, sear the roast on each side for 3 minutes per side.
Transfer the roast to the rack in a roasting pan and roast in the oven until the center reaches 115°F. For reference, a 4-pound roast took about 1.5 hours at 225°F to reach this temperature. That works out to roughly 22 minutes per pound, but please keep in mind: this is a cook-by-temperature recipe, so times are just estimates. Oven performance, roast shape, and fridge chill can all affect how long it takes. A digital thermometer will give you the most accurate results.
Turn the oven off (but don’t open the door!) and let the roast continue cooking with the residual heat until it reaches 130°F internally. For a 4-pound roast, this final step took about 30 minutes, or roughly 7.5 minutes per pound. Once the roast reaches temp, remove it from the oven and let it rest for 15 minutes. Then slice thinly and enjoy—especially with a good horseradish sauce!
Watch How To Make This Recipe