The Best Eye Round Roast Recipe
This is the best eye round roast recipe. Eye round roast beef can be roasted fast or slow in the oven (both directions included)!
Servings: 4 people
Cost: $15
Equipment
- 1 large oven safe sauté pan (or skillet)
Ingredients
For the Roast
- 3 pound Eye of Round Roast
- 1 tablespoons olive oil
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons butter (salted or unsalted)
For the Gravy
- roast drippings
- 1 cup beef broth (or 1 cup water & beef bouillon)
- 2 tablespoons all-purpose flour
- ¼ cup water
Instructions
Slow Roast
- Preheat the oven to 200° F.
- Check the roast for any silver skin. Carefully remove it with a knife trying to remove as little meat as possible. Cover the roast with olive oil. Then rub the garlic powder, salt, and pepper over the entire roast.
- Place a large oven-safe sauté pan on the stove on medium-high heat. Once it is hot add the roast fat side down first. Sear each side of the roast except the side that is opposite of the fat layer.
- Once you get to the last side, add the butter. Turn the roast in the pan to cover it in butter. Set it back down on the side opposite of the fat layer. Add the meat probe thermometer and put it in the oven.
- Roast uncovered for 4 hours or until the eternal temperature reaches 140°F. Because you are roasting at a low temperature, there will be very little carryover cooking.
- Take the roast from the pan and place it on a cutting board. Let it rest for at least 15 minutes. Put the skillet on medium heat and add the beef broth to the drippings. Scrape the bottom of the pan with a wooden spoon to loosen up any of the drippings.
- Combine the water and flour together and mix it well until there aren't any lumps. Add it to the simmering gravy and mix it well. Gently simmer the gravy for 2 minutes. If there are any big bits of drippings you can strain them out.
- Slice the roast against the grain as thinly as possible (almost shaved). Serve the eye of round roast with the delicious gravy.
Fast Roast
- Preheat the oven to 350° F.
- Follow steps 2-4 from above. Place it in the oven and roast uncovered for about 1 hour. Remove the roast when the center has reached 130° F. It will continue to cook as it rests out of the oven.
- Follow steps 6-8 for making the gravy and slicing the roast.
Notes
Tips:
- Cutting the meat against the grain and super thin (almost shaved) will help your roast to be more tender.
- Using a meat thermometer probe will help you to track the temperature without opening the oven to keep checking the roast. This makes it a foolproof recipe and ensures that you end up with a delicious, juicy roast.
- Don't overcook the roast. A roast cooked medium to medium-rare will far less chewy than a well done roast.
- Allow the roast to rest before slicing it. If it is sliced too early the juices will run out of the meat.
- It is highly recommended to make the gravy to serve over the roast beef. It adds so much flavor and it's great for reheating the leftovers.