Foolproof Eye of Round Roast

This Eye of Round Roast is totally foolproof & is hands down a steakhouse quality kinda dish. It comes out super tender and bursting with flavor. It’s good stuff, y’all.

Bonus points – it is super budget friendly! I love making this for a crowd too – with a recipe like this, I can feed everyone ‘steak’ without breaking the bank.

I came up with this in the early days of starting a family back in 2000. My late husband Michael was working full time and I was home with 2 kids under 2. Money was tight & we needed to stretch our grocery budget as best we could. I would get these cuts of meat when they were on sale and then I’d slice the leftovers super thin for Mike’s sandwiches that week. Mike would get pretty sick of sandwiches when he was bringing his lunch every day, as I’m sure I would too, so I would try to gussy it up for him. This was his favorite sandwich of all!

I’d make a little garlic mayo (just minced garlic & mayo) and put it in a small container so he could spread it on his bread at lunchtime (no soggy sandwich this way!) and make his ‘roast beef sandwich’. Mike looovveeedd him some garlic (and hot peppers!). This was one of his favorites both hot and cold. And mine too for that matter. 🙂

What do I need to make this Foolproof Eye of Round Roast?

Not much actually! This is a super simple recipe.

• an eye of round roast
• steak marinade (Allegro is my favorite)
• steak seasoning blend (I like McCormick’s Montreal Steak Seasoning)
• garlic cloves
• butter

I love how basic flavors & cooking technique come together to make something as outstanding as this.

How do you prepare it?

Just follow these simple steps, your roast will come out perfect each and every time.

Poke holes all in the roast with a fork or meat tenderizer (I loovvvvvee my meat tenderizer!) like I use.  Marinate it in the steak marinade in a resealable plastic bag overnight in the fridge. You can totally make your own marinade – but tend to just grab a bottle of my favorite marinade for meat – Allegro. (totally not a sponsored thing – it really is my fave). I didn’t use Allegro in these photos though – this is an updated post. I used something different when this was originally posted.

When ready to cook, drain the marinade off with a colander.  Using a sharp paring knife, cut deep slits all over the roast.  Then, stuff them with garlic cloves.  Next, sprinkle the roast with steak seasoning.

Heat the butter in a pan over medium-high heat.  Sear the roast on all sides. Color is flavor! Then, transfer the roast to a rack in your roaster. If you like, you can sprinkle it with additional steak seasoning.

Cook the roast in an oven preheated to 250 degrees until the meat reaches an internal temperature of 130 degrees.  A meat thermometer is your best friend! If you don’t have one and you’re looking for a good one, this is the one that I use. Remove the roast, and let it rest for 15-20 minutes before slicing.

Got leftovers??  

I love to use my leftovers (if there are any!) in this Philly Cheesesteak Pizza!

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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 or another cut of round roast
• 1 bottle steak marinade I like both Lawry’s Steak and Chop & Allegro a lot or any garlic-y one
• 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.

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