Here’s an easy eye of round recipe for a flavorful garlic roast. Just four ingredients, quick cooking time, and awesome flavor! This is perfect simply sliced for dinner or on sandwiches the next day.
(Gluten Free, Paleo, AIP, Dairy Free, Nut Free, GAPs, Low FODMAP, Soy Free, Whole30, Refined Sugar Free)
The eye of round roast is a little different because it’s so much leaner than most other roasts. Unlike the fattier brisket, chuck roast, and rump roast, the eye of round is pretty terrible if cooked low and slow in a slow cooker or roaster. The secret to an amazing eye of round roast recipe is to cook it quickly in the oven and serve it when it’s still pink and juicy. It makes for a delicious dinner with some roasted veggies on the side, or if you have leftovers the next day, a sandwich.
The secret to this recipe is stuffing the roast with garlic so that the flavors from the garlic can sink into the meat during cooking. Besides that, you’ll only need salt and pepper: after all, you want to taste meat, not seasoning. Especially if it’s grass-fed organic meat full of awesome flavor!
For a tasty eye of round sandwich with any leftovers, slice the meat very thinly (it slices best when it’s cold), then add sliced tomatoes, lettuce, pickles, mayonnaise, and cheese! I also like to use leftover eye of round roast for fajitas: slice each piece of meat into strips, then add to your fajita mix in the last stages of frying. Give the meat just enough time to absorb the spices but not enough to overcook and lose tenderness. Serve on tacos or on a salad, and lunch is ready!
Wondering where to buy awesome eye of round roasts? Look no further! You can find our grass fed, certified organic eye of round roasts on our online store here!
Oh, and a side note: the roast you see pictured above is a half eye of round roast (about 1-2 pounds and more manageable for a small family or couple), but you can use a whole eye of round for this recipe as well (just be sure to cook for 25 minutes a pound)!
Garlic Eye of Round Recipe
- A half or whole eye of round roast cooking time will vary based on size
- About 4 cloves of garlic
- About 1 tablespoon salt
- 2 teaspoons paper
- Preheat the oven to 350 degrees F and grease a cast iron frying pan or a baking sheet with edges. I prefer to grease with olive oil or avocado oil, but any works.
- Remove roast from packaging and place on a clean surface (I like to put it on a sheet of parchment paper for easy cleanup). Pat the roast dry with a paper towel.
- Chop each garlic clove in half.
- Using a sharp knife, slice straight down into the roast about ½ an inch. With the knife still inserted to keep the hole open, slide a half clove of garlic inside of the roast. Repeat this with the remaining 7 halves of the cloves, stuffing the top of the roast with garlic. Do not put holes in the bottom of the roast, as this will allow the juices to leak out of the meat.
- Rub the seasonings over the top and bottom of the roast.
- Place in the oven and bake for about 25 minutes per pound (a 2 pound roast will bake 50 minutes).
- Check the temp for doneness if you’re not sure: 128 for rare, 130 for medium rare, and 135 for well done.
- Remove from heat and allow to set, covered, for 15 minutes before slicing. This will allow the roast to finish cooking and for the juices to be absorbed into the meat.
- Slice and serve. If you have leftovers, store in an airtight plastic container and eat on sandwiches and more!