21 Delicious Eye of Round Roast Recipes for Every Occasion

Savory, succulent, and surprisingly versatile, the eye of round roast is the unsung hero of the dinner table. Whether you’re whipping up a quick weeknight meal, crafting a cozy comfort food feast, or impressing guests with seasonal flavors, we’ve got you covered. Dive into our roundup of 21 mouthwatering recipes that promise to transform this humble cut into your new go-to for any occasion. Let’s get cooking!

Classic Herb-Crusted Eye of Round Roast

Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and warmth, much like the herb-crusted eye of round roast we’re about to prepare. This dish, with its tender meat and aromatic crust, is a testament to the simple pleasures of cooking and eating.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• 2 tbsp rosemary, finely chopped
• 2 tbsp thyme, finely chopped
• 4 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. Pat the eye of round roast dry with paper towels; this helps the crust adhere better.
3. In a small bowl, mix together the olive oil, salt, black pepper, rosemary, thyme, and minced garlic to create the herb crust.
4. Rub the herb mixture evenly all over the surface of the roast, covering every inch for maximum flavor.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly around the meat.
6. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer for accuracy.
7. Once done, remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.

The herb-crusted eye of round roast emerges from the oven with a crust that’s fragrant and slightly crisp, giving way to tender, juicy meat beneath. Serve it thinly sliced against the grain, perhaps alongside roasted vegetables or a light salad, to highlight its robust flavors and comforting warmth.

Garlic and Rosemary Eye of Round Roast

Sometimes, the simplest ingredients can transform into something extraordinary, especially when given time to meld and mature under the gentle heat of an oven. This Garlic and Rosemary Eye of Round Roast is a testament to that, a dish that whispers of comfort and home with every aromatic note.

Ingredients

• 3 lbs eye of round roast
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a fragrant rub.
3. Pat the eye of round roast dry with paper towels to help the rub adhere better and ensure a crispy exterior.
4. Generously apply the garlic and rosemary rub all over the roast, using your hands to press the mixture into the meat.
5. Place the roast on a rack in a roasting pan, allowing heat to circulate evenly around the meat for uniform cooking.
6. Roast in the preheated oven for about 25 minutes per pound, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
7. Once done, remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful bite.

Offering a tender texture with a robust crust, this roast carries the earthy tones of rosemary and the sharp warmth of garlic. Serve it thinly sliced against the grain, perhaps atop a bed of creamy mashed potatoes, to fully appreciate its depth of flavor.

Slow Cooker Eye of Round Roast with Vegetables

Gently, the slow cooker transforms the humble eye of round roast into a tender masterpiece, surrounded by a medley of vegetables that soak up every bit of flavor. This dish is a testament to the beauty of patience, where time does all the work, and the result is nothing short of comforting.

Ingredients

• 3 lbs eye of round roast
• 2 cups beef broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 carrots, cut into 2-inch pieces
• 4 potatoes, quartered
• 1 onion, sliced

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the roast to the slow cooker. Sprinkle salt, black pepper, garlic powder, and onion powder evenly over the roast.
3. Pour beef broth around the roast, being careful not to wash off the seasonings.
4. Arrange carrots, potatoes, and onion around the roast in the slow cooker.
5. Cover and cook on low for 8 hours, or until the roast is fork-tender.
6. Tip: For a richer flavor, deglaze the skillet with a bit of the beef broth after searing the roast and add it to the slow cooker.
7. Tip: If the vegetables are not submerged in the liquid, add a little more broth or water to ensure they cook evenly.
8. Tip: Let the roast rest for 10 minutes before slicing to allow the juices to redistribute.

Carved against the grain, the roast reveals its succulent interior, while the vegetables offer a sweet contrast. Serve it over a bed of mashed cauliflower for a low-carb twist that doesn’t skimp on satisfaction.

Eye of Round Roast with Red Wine Sauce

Zenith moments in the kitchen often come from dishes that marry simplicity with depth, much like this Eye of Round Roast with Red Wine Sauce. It’s a dish that whispers of cozy evenings and the quiet joy of a meal that feels both nourishing and indulgent.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 2 cloves garlic, minced
• 1 sprig rosemary

Instructions

1. Preheat your oven to 375°F.
2. Season the eye of round roast evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the roast on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
5. Transfer the skillet to the oven and roast for 25 minutes for medium-rare, or until a meat thermometer reads 135°F.
6. Remove the roast from the skillet and let it rest on a cutting board for 10 minutes. Tip: Resting allows juices to redistribute.
7. While the roast rests, return the skillet to the stove over medium heat. Add garlic and rosemary, sautéing until fragrant, about 1 minute.
8. Whisk in flour, then gradually add red wine and beef broth, scraping up any browned bits. Tip: These bits are gold for flavor.
9. Simmer the sauce until slightly thickened, about 5 minutes, then stir in butter until melted.
10. Slice the roast against the grain and serve with the red wine sauce.

Rich in flavor, the roast is tender with a slight chew, enveloped in a sauce that’s both bold and nuanced. Consider serving it over a bed of creamy polenta to soak up every drop of the red wine sauce.

Spicy Cajun Eye of Round Roast

Beneath the quiet hum of the kitchen, the Spicy Cajun Eye of Round Roast emerges as a testament to the beauty of simplicity and spice, a dish that carries the warmth of Southern hospitality in every bite.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment.
2. Pat the eye of round roast dry with paper towels to help the seasoning adhere better.
3. In a small bowl, mix together Cajun seasoning, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper for a well-balanced spice blend.
4. Rub the roast evenly with olive oil, then coat it thoroughly with the spice mixture, pressing gently to adhere.
5. Place the roast on a rack in a roasting pan, allowing heat to circulate evenly around the meat.
6. Pour beef broth into the bottom of the pan to keep the roast moist during cooking.
7. Roast in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, using a meat thermometer for accuracy.
8. Remove the roast from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Melt-in-your-mouth tender with a bold, spicy crust, this roast pairs beautifully with creamy mashed potatoes or a crisp, refreshing salad. The layers of flavor unfold with each slice, making it a memorable centerpiece for any gathering.

Eye of Round Roast with Mushroom Gravy

Zephyrs whisper through the kitchen as the evening settles, bringing with it the promise of a comforting meal. Today, we’re embracing the humble yet hearty Eye of Round Roast, enveloped in a rich mushroom gravy that speaks of autumn’s embrace.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups beef broth
• 1 cup sliced mushrooms
• 1 tbsp all-purpose flour
• 1 tbsp butter
• 1 tsp thyme

Instructions

1. Preheat your oven to 375°F.
2. Season the eye of round roast evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side.
5. Transfer the skillet to the preheated oven and roast for 25 minutes per pound for medium-rare, or until the internal temperature reaches 135°F.
6. Remove the roast from the skillet and let it rest on a cutting board for 15 minutes.
7. While the roast rests, return the skillet to the stove over medium heat and add butter.
8. Sauté mushrooms until they’re golden and have released their moisture, about 5 minutes.
9. Sprinkle flour over the mushrooms, stirring constantly to create a roux, about 1 minute.
10. Gradually whisk in beef broth and thyme, scraping up any browned bits from the bottom of the skillet.
11. Simmer the gravy until it thickens to your desired consistency, about 5 minutes.

Velvety slices of roast, perfectly pink at the center, pair beautifully with the earthy mushroom gravy. Consider serving over a bed of creamy mashed potatoes or alongside roasted root vegetables for a meal that comforts as much as it satisfies.

Honey Glazed Eye of Round Roast

Lingering in the kitchen as the evening light fades, there’s something deeply comforting about preparing a meal that promises warmth and richness. This honey glazed eye of round roast is a testament to the beauty of simple ingredients coming together to create something unexpectedly luxurious.

Ingredients

• 3 lbs eye of round roast
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for even cooking.
2. In a small bowl, whisk together honey, olive oil, Dijon mustard, minced garlic, salt, black pepper, and dried thyme until fully combined. Tip: Letting the glaze sit for 5 minutes can enhance the flavors.
3. Place the eye of round roast on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
4. Generously brush the honey glaze over the entire surface of the roast, reserving some for basting later. Tip: Using a brush ensures an even coating for a perfectly glazed finish.
5. Roast in the preheated oven for about 25 minutes per pound, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare. Tip: Basting the roast with the remaining glaze halfway through cooking adds an extra layer of flavor.
6. Remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender roast.

Best enjoyed thinly sliced, the honey glazed eye of round roast offers a delightful contrast between the caramelized exterior and the tender, juicy interior. Serve it alongside roasted vegetables or over a bed of creamy mashed potatoes for a meal that feels both elegant and homely.

Eye of Round Roast with Horseradish Cream

Evenings like these call for a meal that comforts as much as it impresses, a dish that bridges the gap between simple ingredients and sublime flavors. The eye of round roast, with its lean profile and robust texture, becomes a canvas for the sharp, creamy embrace of horseradish sauce, a pairing that speaks to both the heart and the palate.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 cup sour cream
• 2 tbsp prepared horseradish
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for even cooking.
2. Rub the eye of round roast evenly with olive oil, then season all sides with 1 tsp salt and 1 tsp black pepper for a flavorful crust.
3. Place the roast on a rack in a roasting pan, inserting a meat thermometer into the thickest part without touching bone for accurate readings.
4. Roast in the preheated oven until the thermometer reads 135°F (57°C) for medium-rare, about 20 minutes per pound, basting occasionally with pan juices to keep it moist.
5. While the roast cooks, whisk together sour cream, horseradish, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl for the horseradish cream, then refrigerate to allow flavors to meld.
6. Once the roast reaches the desired temperature, remove it from the oven and let it rest on a cutting board for 15 minutes to redistribute juices before slicing.
7. Serve the sliced roast with a dollop of horseradish cream on the side, ensuring each bite is as moist and flavorful as the last.

The roast emerges tender yet firm, its edges caramelized to perfection, while the horseradish cream cuts through with a clean, sharp contrast. For an unexpected twist, layer thin slices on crusty bread with arugula and a smear of the cream for a sandwich that elevates leftovers into a new meal.

Balsamic Glazed Eye of Round Roast

Dusk settles softly outside, casting long shadows that dance across the kitchen floor, as we turn our attention to a dish that marries simplicity with elegance. This balsamic glazed eye of round roast is a testament to the beauty of slow cooking, where patience is rewarded with deep, caramelized flavors and tender slices that melt in your mouth.

Ingredients

• 3 lbs eye of round roast
• 1/2 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef broth

Instructions

1. Preheat your oven to 325°F (163°C) to ensure a consistent cooking environment.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper to create the glaze.
3. Pat the eye of round roast dry with paper towels to ensure the glaze adheres properly.
4. Heat a large oven-safe skillet over medium-high heat and sear the roast on all sides until a golden-brown crust forms, about 3-4 minutes per side.
5. Brush the roast generously with the balsamic glaze, reserving some for later.
6. Pour the beef broth into the skillet around the roast to keep it moist during cooking.
7. Transfer the skillet to the preheated oven and roast for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Every 20 minutes, baste the roast with the reserved glaze and pan juices to build layers of flavor.
9. Once done, remove the roast from the oven and let it rest for 15 minutes before slicing against the grain for maximum tenderness.

The roast emerges from the oven with a glossy, sticky-sweet crust that gives way to juicy, pink-centered slices. Try serving it over a bed of creamy mashed potatoes or alongside roasted autumn vegetables for a meal that feels both rustic and refined.

Eye of Round Roast with Garlic Mashed Potatoes

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that feels like a warm embrace. This dish, with its tender roast and creamy garlic mashed potatoes, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 2 lbs potatoes, peeled and quartered
• 1/2 cup milk
• 4 tbsp butter
• 1/2 tsp salt

Instructions

1. Preheat the oven to 375°F.
2. Rub the eye of round roast with olive oil, then season evenly with 1 tsp salt and 1 tsp black pepper.
3. Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part.
4. Roast in the preheated oven until the thermometer reads 135°F for medium-rare, about 20 minutes per pound.
5. While the roast cooks, boil the potatoes in a large pot of salted water until tender, about 15 minutes.
6. Drain the potatoes and return them to the pot. Add milk, butter, minced garlic, and 1/2 tsp salt.
7. Mash the potatoes until smooth and creamy, adjusting the consistency with more milk if necessary.
8. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 15 minutes before slicing.
9. Serve the sliced roast with a generous helping of garlic mashed potatoes.

Zesty and rich, the garlic mashed potatoes perfectly complement the succulent, flavorful roast. For an extra touch of elegance, garnish with a sprig of fresh rosemary or a drizzle of olive oil before serving.

Italian Style Eye of Round Roast

Remembering the first time I prepared an Italian Style Eye of Round Roast, the kitchen filled with aromas that transported me straight to a rustic trattoria in the heart of Tuscany. It’s a dish that demands patience and rewards it with flavors deep and comforting, perfect for a quiet evening at home.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 cup beef broth
• 1/2 cup red wine

Instructions

1. Preheat your oven to 375°F.
2. Pat the eye of round roast dry with paper towels to ensure a good sear.
3. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, dried oregano, and dried basil.
4. Rub the spice mixture evenly all over the roast.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Sear the roast on all sides until browned, about 3-4 minutes per side.
7. Pour beef broth and red wine into the skillet around the roast.
8. Transfer the skillet to the preheated oven and roast for 25 minutes per pound for medium-rare, or until the internal temperature reaches 135°F.
9. Remove the roast from the oven and let it rest for 15 minutes before slicing against the grain.

Kindly slice the roast thinly to reveal its tender, juicy interior, where the herbs have melded beautifully with the meat’s natural flavors. Serve it alongside a drizzle of the reduced pan juices for an extra layer of richness, or atop a bed of creamy polenta to soak up every last drop.

Eye of Round Roast with Root Vegetables

Remembering the comfort of a home-cooked meal, this dish brings together the hearty flavors of beef and the earthy sweetness of root vegetables in a symphony of autumn warmth.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 4 cups root vegetables (carrots, parsnips, turnips), chopped
• 1 cup beef broth
• 2 tbsp fresh rosemary, chopped

Instructions

1. Preheat the oven to 375°F.
2. Season the eye of round roast evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the roast on all sides until a golden-brown crust forms, about 3-4 minutes per side.
5. Remove the roast from the skillet and set aside on a plate.
6. Add the chopped root vegetables to the same skillet and sauté for 5 minutes until they begin to soften.
7. Pour in the beef broth and stir to deglaze the skillet, scraping up any browned bits.
8. Return the roast to the skillet, nestling it among the vegetables.
9. Sprinkle the fresh rosemary over the roast and vegetables.
10. Transfer the skillet to the preheated oven and roast for 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
11. Remove the skillet from the oven and let the roast rest for 15 minutes before slicing.

Silky and tender, the roast pairs beautifully with the caramelized root vegetables, offering a melt-in-your-mouth experience. Serve it sliced thin, with the vegetables and pan juices spooned over the top for a dish that’s as visually appealing as it is delicious.

Mustard and Herb Eye of Round Roast

Kindly imagine the warmth of your kitchen filling with the aromatic blend of mustard and herbs, a promise of the comforting meal to come. This eye of round roast, enveloped in a crust of golden mustard and fragrant herbs, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

– 3 lbs eye of round roast
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 1 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. In a small bowl, mix together 1/4 cup Dijon mustard, 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper to create the herb mustard paste.
3. Pat the 3 lbs eye of round roast dry with paper towels to help the paste adhere better.
4. Evenly coat the roast with the herb mustard paste, covering all sides for maximum flavor.
5. Place the roast on a rack in a roasting pan, allowing air to circulate around it for even cooking.
6. Pour 1/2 cup beef broth into the bottom of the pan to keep the roast moist during cooking.
7. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, using a meat thermometer for accuracy.
8. Once done, remove the roast from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.
9. Slice the roast against the grain for tender pieces.
Yieldingly tender and richly flavored, this mustard and herb eye of round roast offers a delightful contrast between its savory crust and juicy interior. Serve it thinly sliced over a bed of roasted vegetables or alongside a crisp salad for a meal that feels both rustic and refined.

Eye of Round Roast with Caramelized Onions

How often do we find ourselves longing for a meal that feels like a warm embrace, a dish that balances simplicity with depth of flavor? Today, let’s explore the comforting embrace of an eye of round roast, its lean beauty enhanced by the sweet, slow-cooked allure of caramelized onions.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1/2 cup beef broth
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. Season the eye of round roast evenly with salt and black pepper, pressing the seasoning into the meat to enhance flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the roast on all sides until a golden-brown crust forms, approximately 3-4 minutes per side, to lock in juices.
5. Transfer the skillet to the preheated oven and roast for 25 minutes per pound for medium-rare, or until a meat thermometer reads 135°F (57°C).
6. While the roast cooks, melt butter in a separate pan over low heat and add the sliced onions, stirring occasionally, for 30-40 minutes until deeply golden and sweet.
7. Once the roast is done, remove it from the oven and let it rest on a cutting board for 15 minutes to redistribute its juices.
8. Deglaze the roasting skillet with beef broth over medium heat, scraping up any browned bits, then stir in balsamic vinegar for a tangy depth.
9. Slice the roast against the grain into thin pieces, serving it topped with caramelized onions and drizzled with the pan sauce.

For a tender, melt-in-your-mouth experience, the eye of round roast, when sliced thinly against the grain, offers a surprisingly delicate texture. The caramelized onions add a sweet contrast, making each bite a harmonious blend of flavors. Consider serving this dish over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete, comforting meal.

Asian Inspired Eye of Round Roast

Under the soft glow of the kitchen light, the Asian Inspired Eye of Round Roast emerges as a humble yet profound dish, blending the warmth of home cooking with the subtle complexities of Asian flavors. It’s a recipe that invites patience and rewards with depth, perfect for those evenings when time seems to stretch endlessly.

Ingredients

• 2 lbs eye of round roast
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp honey
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tbsp vegetable oil
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a small bowl, whisk together soy sauce, hoisin sauce, honey, ginger, and garlic until smooth.
3. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Season the roast with black pepper and sear on all sides until browned, about 3-4 minutes per side.
4. Pour the sauce mixture over the roast, ensuring it’s evenly coated. Add beef broth to the skillet.
5. Transfer the skillet to the oven and roast for 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Baste the roast with the skillet juices halfway through cooking for extra flavor.
6. Remove the roast from the oven and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist roast.
7. While the roast rests, simmer the skillet juices over medium heat until slightly thickened, about 5 minutes. Tip: This reduced sauce makes a perfect drizzle.
8. Slice the roast against the grain and serve with the reduced sauce.

Silky slices of the roast reveal a tender interior, infused with the sweet and savory notes of the marinade. Pair it with steamed jasmine rice and a sprinkle of green onions for a meal that feels both nourishing and indulgent.

Eye of Round Roast with Red Pepper Jelly

There’s something deeply comforting about the process of slow-roasting a cut of meat until it’s just right, especially when it’s as humble and forgiving as an eye of round roast. Today, we’re pairing it with a sweet and slightly spicy red pepper jelly that brings out its best qualities.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup red pepper jelly
• 2 tablespoons water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the eye of round roast evenly with olive oil, then season with salt and black pepper.
3. Place the roast on a rack in a roasting pan, and insert a meat thermometer into the thickest part.
4. Roast in the preheated oven for about 25 minutes per pound, or until the thermometer reads 135°F (57°C) for medium-rare. Tip: For a more even cook, let the roast sit at room temperature for 30 minutes before roasting.
5. While the roast cooks, combine the red pepper jelly and water in a small saucepan over low heat. Stir until the jelly is fully melted and the mixture is smooth. Tip: If the jelly is too thick, add a little more water until it reaches a pourable consistency.
6. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 15 minutes. Tip: Covering it loosely with foil will keep it warm without continuing to cook.
7. Slice the roast thinly against the grain, and serve with the warm red pepper jelly sauce drizzled over the top.

Best enjoyed when the meat is tender and the jelly adds a glossy, flavorful finish. The contrast between the savory roast and the sweet, tangy jelly makes for a memorable meal, especially when served alongside roasted vegetables or a crisp salad.

Smoked Eye of Round Roast

Evenings like these call for something hearty, something that fills the kitchen with warmth and the air with the rich, smoky scent of good food. A smoked eye of round roast, with its deep flavors and tender texture, is just the dish to slow down time and savor the moment.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 cup beef broth

Instructions

1. Preheat your smoker to 225°F, using hickory or oak wood chips for a deep smoky flavor.
2. Rub the eye of round roast evenly with olive oil, ensuring every part is lightly coated.
3. In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Generously apply this rub all over the roast, pressing gently to adhere.
4. Place the roast in the smoker, fat side up, and insert a meat thermometer into the thickest part. Close the smoker lid.
5. Smoke the roast until the internal temperature reaches 135°F for medium-rare, about 3 to 4 hours, maintaining a consistent smoker temperature.
6. Once the desired temperature is reached, remove the roast from the smoker and let it rest on a cutting board for 15 minutes. This allows the juices to redistribute, ensuring a moist roast.
7. While the roast rests, heat beef broth in a small saucepan over medium heat until warm, about 5 minutes.
8. Slice the roast against the grain into thin slices. Serve with the warm beef broth on the side for dipping, enhancing the smoky flavors.

Best enjoyed when the slices are tender and juicy, with a smoky crust that gives way to a perfectly pink center. Pair it with a crisp salad or roasted vegetables for a meal that feels both indulgent and wholesome.

Eye of Round Roast with a Coffee Rub

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving the deep, comforting flavors of a well-prepared roast. The idea of an Eye of Round Roast with a Coffee Rub seemed like the perfect way to blend richness with a hint of boldness, a dish that promises warmth and satisfaction with every bite.

Ingredients

• 3 lbs Eye of Round Roast
• 2 tbsp finely ground coffee
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. In a small bowl, mix together the finely ground coffee, brown sugar, salt, black pepper, garlic powder, onion powder, and smoked paprika to create the rub.
3. Pat the Eye of Round Roast dry with paper towels to help the rub adhere better.
4. Rub the olive oil all over the roast, then evenly apply the coffee rub mixture, covering all sides.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, using a meat thermometer for accuracy.
7. Once done, remove the roast from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Mightfully, the roast emerges with a crust that’s both aromatic and slightly crisp, giving way to tender, juicy slices beneath. The coffee rub imparts a subtle bitterness that balances the meat’s natural sweetness, making it a standout centerpiece for any gathering. Consider serving it thinly sliced over a bed of arugula for a refreshing contrast.

Eye of Round Roast with a Whiskey Glaze

Lately, I’ve found myself drawn to the simplicity and depth of flavors that a well-prepared roast can offer, especially when it’s paired with something as bold and nuanced as a whiskey glaze. It’s a dish that feels both comforting and a bit celebratory, perfect for those evenings when you want to treat yourself without too much fuss.

Ingredients

• 3 lbs eye of round roast
• 1/2 cup whiskey
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the eye of round roast evenly with salt, pepper, and garlic powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
4. In a small bowl, whisk together whiskey, brown sugar, soy sauce, and Dijon mustard until the sugar is dissolved.
5. Pour the whiskey glaze over the seared roast in the skillet.
6. Transfer the skillet to the preheated oven. Roast for about 25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Remove the skillet from the oven and let the roast rest for 10 minutes before slicing. This allows the juices to redistribute.
8. While the roast rests, you can reduce the remaining glaze in the skillet over medium heat for a thicker sauce, about 5 minutes.
9. Slice the roast against the grain for maximum tenderness and serve with the reduced glaze.

Delightfully, the roast comes out tender with a beautifully caramelized exterior, the whiskey glaze adding a sweet and smoky depth that’s irresistible. Consider serving it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Eye of Round Roast with Sweet Potato Mash

Sometimes, the simplest dishes bring the most comfort, especially when they’re crafted with care and patience. Today, I’m sharing a recipe that feels like a warm hug on a cool evening, combining the hearty richness of eye of round roast with the sweet, creamy embrace of sweet potato mash.

Ingredients

• 3 lbs eye of round roast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 4 large sweet potatoes, peeled and cubed
• 1/4 cup milk
• 2 tbsp butter
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the eye of round roast with olive oil, then season evenly with salt, black pepper, and minced garlic.
3. Place the roast on a rack in a roasting pan and cook in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
4. While the roast cooks, boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes.
5. Drain the sweet potatoes and return them to the pot. Add milk, butter, and cinnamon, then mash until smooth.
6. Once the roast is done, let it rest for 10 minutes before slicing to allow the juices to redistribute.
7. Serve the sliced roast alongside the sweet potato mash.

Offering a delightful contrast, the tender, juicy slices of roast pair beautifully with the smooth, subtly spiced sweet potato mash. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of balsamic reduction.

Eye of Round Roast with a Cranberry Sauce

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving the comforting embrace of a home-cooked meal. The eye of round roast, with its rich flavors and tender texture, paired with the tart sweetness of cranberry sauce, seemed like the perfect dish to soothe the soul.

Ingredients

– 3 lbs eye of round roast
– 1 cup fresh cranberries
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. In a small saucepan, combine 1 cup fresh cranberries, 1/2 cup granulated sugar, and 1/4 cup water over medium heat. Stir occasionally until the cranberries burst and the sauce thickens, about 10 minutes. Tip: For a smoother sauce, press through a fine mesh strainer after cooking.
3. While the cranberry sauce cooks, rub the 3 lbs eye of round roast with 1 tbsp olive oil, then season evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Tip: Letting the roast sit at room temperature for 20 minutes before cooking ensures even roasting.
4. Place the seasoned roast on a rack in a roasting pan and insert a meat thermometer into the thickest part. Roast in the preheated oven until the thermometer reads 135°F (57°C) for medium-rare, about 20 minutes per pound. Tip: Tent the roast with foil and let it rest for 15 minutes before slicing to retain its juices.
5. Slice the roast against the grain for maximum tenderness and serve with the cranberry sauce on the side. Warm, the roast melts in your mouth, its savory depth beautifully contrasted by the bright, tangy cranberry sauce. Consider serving it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.

Conclusion

These 21 Delicious Eye of Round Roast Recipes offer something for every occasion, from cozy family dinners to impressive holiday feasts. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here to inspire your next meal. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!