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!
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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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!
About 60-90 minutes 🙂
What kind of “marinade” did you use?
Lawry’s Steak & Chop – it’s in the recipe 🙂
Do you cut off the strip of fat off the bottom?
i have celiac & would love to make this recipe but this lawry’s marinade has gluten. any suggestions for a gluten free steak marinade or alternative? thanks in advance
You don’t have to use marinade… simply use whatever herbs you like.. garlic and extra virgin olive oil.. it will taste just as good without the steak marinade
In the recipe you state that Lawry is not the one you used in pic. Which one did you use?
Allegro!
unfortunately i have celiac & would love to make this recipe but this lawry’s marinade has gluten. any suggestions for a gluten free steak marinade or alternative? thanks in advance
My favorite way to make my favorite roast!
I’m so glad to hear that!
can you do this in a crock pot?
I’ve tried it before and it doesn’t come out well…the texture is like that of a pot roast and just a waste.
You probably made a mistake because mine turned out fine
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.
I was wondering what you did for Au Jus?
Do you cook it covered or uncovered?
Uncovered 🙂
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!
I don’t have a particular brand that I use honestly, whatever is on sale really!
How do you spell Perfection? Foolproof Eye of Round Pot Roast! It was the best we have ever had. Will be our “go to” recipe for rare roasts every time! Thanks for the recipe. My 2-3 lb roast took about 2 hours btw. Delish!!!!!
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How long do you suppose it would take to roast 4 separate pieces 2-3 lbs each all at once?
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I do something similar… sear on all sides with salt and cumin, and throw into the slow cooker while shouting obscenities at my sous chefs. Sauce is a reduced by half sauté mushrooms, onions and what-have-you. Tomato juice (or diluted tomato sauce) with a good dose of balsamic vinegar to deglaze… simmer it down, pour on top of the roast and let it go nuts for as many hours as you can stand. (4+ hours) *throws Michelin Star*
Oh chef, swoons!
*throws hugs and lamb sauce*
Delicious, came out perfect! Leftovers are better than the deli.
I just made this for dinner it was amazing ,thank you for this amazing recipe.I also roasted some potatoes along with it.
I made this last night, using a ‘rump roast’. I used a garlic marinade (you can make your own marinade and steak-spice if wanted), and since the roast did not have much fat, I asked the butcher for a piece of fat for on top of the roast, so my pan drippings didn’t dry out. I roasted directly in the pan, and was able to get enough goodness from the pan to make quite a bit of great-tasting gravy. The insertion of the garlic cloves was a fantastic idea and added extra flavor to the meat slices. With 2 of your recipes under my belt, I will be trying many more – there are so many that look soooo good on your site! Thank you!
I made this again tonight – ‘eye of round’ roasts were on special, so tried one of those (don’t think I have ever made one of those before!). Was quite different, and ohh sooo good! I think even better than the first time! The first time took a bit longer with the rump roast, and the meat seemed to need to be a bit better done, so this time, I did it a bit longer, but if (when!) I do again with eye of round, I’ll only roast until 130F. Can’t believe how simple and fantastic this is!
This is a great recipe, amazing tips! Can’t wait to try making this!
This looks so juicy and delicious!
I am trying your round roast recipe today.
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OK I am making this for My Husband and I’s 35th Anniversary dinner, Monday. I will let you know what the family thinks.
Congrats!!!! Us too 35 years on the 26th! Maling mine for thanksgiving.
Can I make this ahead? How would I re-heat and still have it be tender and juicy?
I’ve never tried to make it ahead so I can’t really give direction on this. I’m sorry!
Making this the second time tomorrow. Amazing!!!! Tender, done just right, hubby, picky daughter and myself,, loved it! Thank you so much!
When you say cook at 250 is that Fahrenheit or Celsius?
Fahrenheit
Trying it tonight. God, how I hate peeling garlic. Gonna do it though.