This simple eye of the round roast is briefly cooked very hot and high in either a pan or grill to create a perfect crust, then roasted in the oven to done-ness. Eaten rare, it is the perfect dinner or sandwich meat.
(Gluten Free, Paleo, Dairy Free, Soy Free, Nut Free, Refined Sugar Free, GAPs, Whole30, Low FODMAP, AIP)Click here to skip to the recipe!
When cooking an eye of the round roast, go against all your instincts about the word “roast.” Normally, you’d cook a roast such as a brisket, chuck roast or rump roast low and slow in the oven until tender and fall-apart amazing. That’s all well and good with fatty, sinewy cuts, but this very lean roast is treated differently. The goal is to get as beautiful a crust on the outside as possible while still maintaining a pink interior.
This is an easy and very simple five-ingredient eye of the round roast recipe. The number one thing to do here is to be sure to check the interior with a thermometer, as it’s very hard to tell whether your roast is definitely done inside. With a thermometer in hand, however, this really is an easy roast to cook. Not to mention that an average-sized roast is done in under an hour…much more quickly than your typical slow roasted brisket!
Beef Eye of the Round Roast Recipe
- ¼ cup coarse salt
- 2 tablespoons coarse ground pepper
- 3 tablespoons olive oil for roast, plus about 5 for cooking
whole eye of the round roast
- Mix together the salt and pepper and set aside. Rub the 3 T olive oil over the roast, then rub on the salt and pepper. Preheat the oven to 400 degrees F.
- CRUST OPTION 1: Place the eye of round roast on a grill heated to very high heat. Grill the roast for about 5-7 minutes per side, until lightly browned on the outside (don’t worry, it’ll brown more in the oven). Be careful not to grill too long, however, or it will cook too much on the part of the roast near to the surface.
- Remove from heat and place in an oiled cast iron pan or baking sheet in the preheated oven. Optional: add chopped potatoes, Brussel sprouts, and onions to pan for a full meal. Cook for about 10 minutes per pound (a 6 pound roast would cook for around an hour) or until a thermometer inserted in the center reads about 127 for rare, 130-135 for medium rare, and 140 for well done. Remove from the oven and rest, covered, for 15 minutes before serving.
- CRUST OPTION 2: Heat a frying pan to high heat and oil well with olive oil. Place roast in frying pan and fry for about 5 minutes per side until brown. Optional: after browning, add chopped potatoes, Brussel sprouts, and onions to pan for a full meal. Move the frying pan to the oven and cook for about 10 minutes per pound or until a thermometer inserted in the center reads about 127 for rare, 130-135 for medium rare, and 140 for well done. Remove from the oven and rest, covered, for 15 minutes before serving.
- TO SERVE: Slice roast thinly, serve hot or save for sandwiches.
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