When I want an easy roast dinner with leftovers, an eye of round roast is one of my favorites. It takes a few hours to roast, but the prep time is minimal and having leftover roast beef for dishes during the week is a win.

eye of round roast beef recipe with brussels sprouts and horseradish sauce on the side served on a purple platter

Why You Will Love This Roast

Tender Meat for Less Money. A 3 pound roast, as called for in this recipe, will make about 9 to 11 servings. This assumes you use the recommended serving size of 3 to 4 ounces per person. Additionally, your roast shrinks about 25 to 30 percent during roasting, so plan for shrinkage.

Easy to Prepare. This recipe takes just a few steps to put together, and then cooks hands-off in the oven for several hours. No tying beforehand or basting during cooking needed for this eye of round roast.

Perfect for Leftovers. The roast reheats easily if you want another roast beef dinner. But, you can use leftover eye of round roast to make the best roast beef sandwiches, hot or cold. Reheat and serve with quick sides for easy weeknight dinners.

Eye of Round Roast closeup with sweet potato chunks on the side.

Why Choose an Eye of Round

Economical: It’s an affordable option for a beef roast.
Many Uses: In addition to a delicious main dish, this roast beef can be used in a variety of beef recipes. Leftovers are great for sandwiches and sliders.
Flavorful: When cooked properly, it has a rich beefy flavor.

How to Make the Perfect Roast

Eye of round roast beef on a tray with root vegetables

Simple Ingredients: Use basic seasonings so they don’t overpower the beefy flavor of the roast.
High Heat: Start with high heat to seal in the juices. Then, reduce the temp to low to allow the meat to tenderize.
Internal Temperature: Always use a meat thermometer for accuracy.
Resting: Rest 10 to 15 minutes to allow the juices to redistribute in the roast.
Slice Across the Grain – Carve the eye of round across the grain into 1/4 inch slices. A slicing or carving knife or an electric knife all work well.

The Best Seasonings for Beef Roast

A simple seasoning is all you need here. My favorite combination is kosher salt, black pepper, garlic powder and mushroom powder. I know mushroom powder may sound unusual to some of you, but try it! I love using it in many roasts as it adds umami that is subtle but makes for a flavorful roast. It’s also easy to find either in a large grocery store or online.

Seasoning Variations: Before trying any of these, plan what you will make with your leftovers, since these variations will depend upon that.

Chili Seasoning: 1 tablespoon chili powder, 1 tablespoon kosher salt, 1 tablespoon packed brown sugar
Italian Seasoning: 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon garlic powder, red chili flakes to taste.
Smoky Sweet: 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 teaspoon packed brown sugar, 1 teaspoon freshly ground black pepper
Herbs de Provence: 1-1/2 tablespoons Herbs de Provence, 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper
Garlic Chili Pepper: 1 tablespoon kosher salt, 2 teaspoons minced garlic, 2 teaspoons paprika, 1 teaspoon onion powder
Homemade Montreal Steak Seasoning

slices of homemade tender beef with brussels sprouts top down view

Tips for Leftovers and Storing

Plan Ahead – Leftover cooked beef can be stored in the refrigerator up to 5 days and frozen for up to 6 months.
Store any au jus that is left.
Storage – Uncooked beef can be stored in the refrigerator up to 3 days and frozen for up to 4 months.

Suggested Side Dishes

More Delicious Meat Recipes

Easy Eye of Round Roast Recipe

A beautiful roast that is perfect for Sunday dinner and even better for leftovers. If you want the ultimate roast beef sandwich this is it. Eye of round is a delicious economical roast with an expensive flavor.

3.67 from 3 votes

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Prep Time 10

Cook Time 2 15

Resting Time 15

Total Time 2 40

Author Marilyn

Course Main

Cuisine American

Servings 8 with leftovers

Calories 305 kcal

Ingredients

Eye of Round

1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon mushroom powder
½ teaspoon garlic powder
3 pounds eye of round roast
2 tablespoons vegetable or canola oil

Au Jus

4 tablespoons butter
2 tablespoons all-purpose flour
¼ cup pan drippings
2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper

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Instructions

Eye of Round

Preheat oven to 500°F. Remove your roast from the refrigerator and let stand. Place a rack on a roasting pan.
In a small bowl, combine the salt, pepper, mushroom powder and garlic powder.
Using paper towels, pat your roast dry. Drizzle oil over the roast. Using your hands, rub the oil all over the roast.
Sprinkle seasoning mix all over the roast. Place roast, fat cap side up, on the rack in the roasting pan.
Insert an oven ready meat thermometer horizontally into the thickest part of the roast. Cook roast for 5 minutes per pound.
Do not open the oven door. Turn off oven. Leave roast, undisturbed, in oven for 2 more hours. Remove roast from the oven when the meat thermometer registers 135°F for medium-rare. Transfer roast to a cutting board and tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°.) Reserve 1/4 cup of the pan juices.

Au Jus

In a medium sauté pan over medium heat, melt the butter. Quickly whisk in the flour. Slowly whisk in 1/2 cup of the broth and cook, whisking vigorously, until incorporated. Pour in the remaining broth, the reserved pan juices and the Worcestershire sauce.
Increase heat to medium high and bring to a boil. Reduce heat and cook, stirring often, 5 minutes or until au jus is slightly thickened. Season to taste with salt and pepper.
Meanwhile, slice the roast across the grain into 1/4-inch thick slices. Transfer the sliced beef to a serving platter. Drizzle with a little of the au just.
Transfer the remaining au just to a gravy boat. Serve alongside the sliced roast beef

Cooks Tips

A good serving size per person is about 3 to 3.5 ounces per person, if the eye of round will be your main course and you will also serve it with side dishes.

Our 3 lb roast will yield about 9 to 11 servings after roasting.

Nutrition

Calories: 305kcalCarbohydrates: 3gProtein: 39gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 121mgSodium: 1150mgPotassium: 743mgFiber: 0.3gSugar: 0.2gVitamin A: 181IUVitamin C: 0.3mgCalcium: 41mgIron: 4mg

Collections Beef, Budget-Friendly, Comfort Food

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How to Cook the Perfect Eye of Round Roast