Foolproof Eye of Round Roast

Eye of Round Roast

One of my favorite cuts of meat is the eye of round roast.  That might sound odd to some of you because it is known to be a tougher cut of meat.  But, if it’s cooked right – the texture of it is anything but tough.  And the flavor?  Oh wow. The flavor of it is why I keep coming back for more.

Foolproof Eye of Round Roast  - this is the ONLY way I make my round roasts (and rump roasts). Soooo juicy & full of flavor!

 

I am going to share with you today my *tried and true* method for cooking an Eye of Round roast.  If you follow these simple steps, your roast will come out perfect each and every time.

Foolproof Eye of Round Roast  - this is the ONLY way I make my round roasts (and rump roasts). Soooo juicy & full of flavor!

 

Poke holes all in the roast with a fork or meat tenderizer like I use.  Marinate it in the steak marinade in a resealable plastic bag overnight in the fridge.

 

When ready to cook, drain the marinade off with a colander.  Using a sharp paring knife, cut deep slits all over the roast.  Stuff those slits with garlic cloves.  Sprinkle the roast with steak seasoning.

 

Heat the butter in a pan over medium-high heat.  Sear the roast on all sides. Transfer the roast to a rack in your roaster.  Sprinkle with additional steak seasoning if desired.

 

 

Place your meat thermometer in the thickest part of your roast.  I LOVE this oven safe digital thermometer that you can place the probe inside the meat – and leave the other part out of the oven.  The alarm sounds when it has reached the temperature that you set it for.

 

Cook the roast in an oven preheated to 250 degrees until the meat reaches an internal temperature of 130 degrees.  Remove the roast, and let it rest for 15-20 minutes before slicing.

 

 

Got leftovers??  Turn them into a mouthwatering Philly Cheesesteak Pizza!

Foolproof Eye of Round Roast  - this is the ONLY way I make my round roasts (and rump roasts). Soooo juicy & full of flavor!

Foolproof Eye of Round Roast

Foolproof Eye of Round Roast

Ingredients

  • Eye of Round Roast (the size is up to you as we are working with internal temps – not lengths of time for cooking. You can also use a rump roast)
  • 1 bottle steak marinade (I like Lawry’s Steak and Chop)
  • Steak Seasoning
  • Garlic cloves
  • 2 tablespoons butter

Instructions

Poke holes all in the roast with a fork or meat tenderizer like I use. Marinate it in the steak marinade in a resealable plastic bag overnight in the fridge.

When ready to cook, drain the marinade off with a colander. Using a sharp paring knife, cut deep slits all over the roast. Stuff those slits with garlic cloves. Sprinkle the roast with steak seasoning.

Heat the butter in a pan over medium-high heat. Sear the roast on all sides. Transfer the roast to a rack in your roaster. Sprinkle with additional steak seasoning if desired.

Place your meat thermometer in the thickest part of your roast. Cook the roast in an oven preheated to 250 degrees until the meat reaches an internal temperature of 130 degrees. Remove the roast, and let it rest for 15-20 minutes before slicing.

Like what you see here on the Mrs? Never miss a thing! Subscribe to my Email Newsletter! Just enter your email address, and never miss a single post!

Follow me on Facebook, Twitter, Instagram and/or Google+. You can also follow my boards on Pinterest!

Authored by: Crystal Light Faulkner
  • http://www.facebook.com/jennimckay Jenni McKay

    Do you have an approximation of how long it will take to cook an average-sized roast at 250? Trying to plan when to put it in!

    • http://MrsHappyHomemaker.com/ Crystal

      About 60-90 minutes :)

  • Simply_ Joyful

    What kind of “marinade” did you use?

    • http://MrsHappyHomemaker.com/ Crystal

      Lawry’s Steak & Chop – it’s in the recipe :)

      • Erin

        Do you cut off the strip of fat off the bottom?

  • http://www.facebook.com/profile.php?id=1638396474 Sue Zupancic Mieczkowski

    My favorite way to make my favorite roast!

    • http://MrsHappyHomemaker.com/ Crystal

      I’m so glad to hear that!

  • http://www.facebook.com/catherine.b.smith.37 Catherine Bender Smith

    can you do this in a crock pot?

  • Holly K

    Made this tonight for dinner and it turned out to be the best roast I have ever made. I cooked mine until the temp was 140 and it was perfect for us. Thanks for sharing this recipe. Can’t wait to try the leftovers on a philly pizza, which is now on the menu.

  • sowiatko .

    I was wondering what you did for Au Jus?

  • Davidcolemanfl

    Do you cook it covered or uncovered?

    • http://MrsHappyHomemaker.com/ Crystal

      Uncovered :)

  • jld

    What steak seasoning do you use? I have started looking more closely at food labels and am trying to make things myself without buying pre-made marinades and seasonings to cut out all the extra mystery ingredients that I am sure are the cause of many people’s health problems these days. I looked at the ingredients of Lawry’s steak marinade and thought I can do this myself with the basic ingredients. I just need a recommendation for a good steak seasoning and I will check out the ingredients and make it myself. Thanks!

    • http://MrsHappyHomemaker.com/ Crystal

      I don’t have a particular brand that I use honestly, whatever is on sale really!

gn