Best Way to Cook Beef Eye F the Round

Published: Apr 18, 2022 Modified: Apr 18, 2022 by

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My tender Beef Eye Round Roast with Roasted Sweet Potato Corn and Tomatoes is a budget-friendly solution to cooking roast beef for the holidays. It is amazingly delicious and with wow your guests.

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• Best Eye of Round Recipe
• Eye Round Roast Recipes FAQs
• Eye of Round Roast Ingredients
• How to Cook an Eye Round Roast
• Eye Round Roast Recipes Tips
• Eye of Round Roast Cook Time Per Pound
• Beef Eye of Round Degree of Doneness
• Best Roast Beef Recipes
• 📌 Pin it for later!
• 📋 Recipe

Best Eye of Round Recipe

It can be cooked alone in the delicious rub or cooked with roasted corn and tomatoes on sliced sweet potatoes for a complete, flavorful meal in just over 1 hour! This recipe is a total showstopper!

This roast beef dinner has all the makings for an amazing Sunday dinner to a special holiday meal!

This is now one of my family's favorite Sunday dinners. It is so easy to prepare and the flavor is fantastic.

Linda on Pinterest

Eye Round Roast Recipes FAQs

What is an eye round roast?

Beef eye round roast is an inexpensive, lean cut of beef from the hindquarters of the cow, also known as the "round". It's flavorful and perfect for roasting or slow-cooking! In fact, beef eye round roast is so deliciously flavorful while being budget-friendly that it's also called the "poor man's prime rib". Cooked to perfection, eye round is the best way to enjoy a holiday roast beef dinner on a budget.

How do I tenderize a roast beef?

The key to moist and delicious roast beef is to first sear the beef for 15-20 minutes at a high temperature, then cook it slowly over low heat. I like to also give it a good coating of olive oil and seasoning and roast it at a high temperature first, then a lower temperature.
I always recommend cutting all roasts against the grain after letting it rest under foil. This will give you the most tender slices.

Eye of Round Roast Ingredients

• eye of round roast trimmed - leave the fat on one side
• olive oil
• roast beef seasoning
• sweet potatoes sliced thinly
• fresh corn
• grape tomatoes halved
• green onions sliced thinly

I love to use a sweet and salty beef rub. This is a brown sugar rub made with Spanish paprika, pepper, garlic powder, and sea salt.

How to Cook an Eye Round Roast

*This recipe can be made on its own or with potatoes corn and tomatoes. I have made it many times both ways and it tastes great alone or as a one-pot meal.

1. Preheat the oven to 425°F.
2. Brush eye of round roast with olive oil on all sides, then season with sweet and salty beef rub, but don't use all of it!Save some seasoning to season your veggies.
3. Slice 4 large sweet potatoes and arrange the slices on a baking dish or sheet. Brush with olive oil.
4. Place the roast at the center of the sweet potatoes. Roast for 20 minutes at 425°F.
5. Meanwhile, combinecornandtomatoesin a baking pan and add the remaining seasoning as well as 1 Tbsp. olive oil. Mix well and add to the oven after the initial 20 minutes is up.Lower the oven temperature to 325°F.
6. Roast for 50 more minutes. Remove from oven when done and tent the roast with foil. Let rest for 15 minutes before you carve it and slice against the grain.

Eye Round Roast Recipes Tips

• Season all parts of the dish, including the vegetables, for the most flavorful dish.
• Let your roast rest 15 minutes before you carve it. This helps keep it tender by locking in the juices.
• Make sure you roast on high heat first and then lower the temperature for the remainder of the cooking time.
• Always slice against the grain for the best results!

Eye of Round Roast Cook Time Per Pound

We use a 3 lb. cut of beef eye round for this recipe, cooked for 20 minutes at 425°F and an additional 50 minutes at 325°F for medium-rare results.

To measure your eye of round roast cooking time, follow these numbers...

• 2 lb.: Cook 20 minutes at 425°F, + 46 minutes at 325°F
• 4 lb.: Cook 20 minutes at 425°F, + 58 minutes at 325°F
• 5 lb.: Cook 20 minutes at 425°F, + 65 minutes at 325°F

Beef Eye of Round Degree of Doneness

To measure your eye round roast temperature, always use a meat thermometer. This is the best way to get the most accurate read on your beef.

• Rare: 125°F
• Medium-rare: 135°F
• Medium: 145°F
• Medium-well: 150°F
• Well done: 160°F

We have put together this easy Roast Beef Temperature Chart that is so easy to follow and determine the degree of doneness for your roasts.

Best Roast Beef Recipes

• Slow Cooker Roast Beef
• Dutch OvenPot Roast
• Instant Pot Roast Beef
• Mississippi Pot Roast
• Check out all our Best cuts of beef and Best Beef Recipes

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📋 Recipe

Amazing Eye of Round Roast Recipe

Our tender Eye of Round Roast recipe is a budget-friendly solution to the holidays, complete with sweet potatoes, tomatoes, and corn!

Prep Time 30 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 40 mins

Course: Main Course

Cuisine: American

Keyword: eye of round recipes, eye of round roast, eye round roast, eye round roast recipe

Servings: 8

Calories: 631 kcal

• Oven

• 3 lb. eye of round roast trimmed - leave the fat on one side
• 4 Tbsp. olive oil
• 1¼ cups sweet and salty beef rub
• 4 large sweet potatoes sliced thinly
• 4 ears fresh corn
• 1 pint grape tomatoes halved
• 2 green onions sliced thinly

• Preheat oven to 425°F. Brush eye of round roast with olive oil on all sides, then season with sweet and salty beef rub, but don't use all of it! Save some seasoning to season your veggies.

  

• Slice 4 large sweet potatoes and arrange the slices on a baking dish or sheet. Brush with olive oil.

  

• Place the roast at the center of the sweet potatoes. Roast for 20 minutes at 425°F.

  

• Meanwhile, combine corn and tomatoes in a baking pan and add the remaining seasoning as well as 1 Tbsp. olive oil. Mix well and add to the oven after the initial 20 minutes is up. Lower the oven temperature to 325°F.

  

• Roast for 50 more minutes. Remove from oven when done and tent the roast with foil. Let rest for 15 minutes before you carve it and slice against the grain. Serve, and enjoy!

  

*This recipe can be made on its own or with potatoes corn and tomatoes. I have made it many times both ways and it tastes great alone or as a one-pot meal.

• Season all parts of the dish, including the vegetables, for the most flavorful dish.
• Let your roast rest 15 minutes before you carve it. This helps keep it tender by locking in the juices.
• Always slice against the grain for best results!

Calories: 631 kcal | Carbohydrates: 77 g | Protein: 44 g | Fat: 18 g | Saturated Fat: 4 g | Cholesterol: 105 mg | Sodium: 929 mg | Potassium: 1651 mg | Fiber: 10 g | Sugar: 39 g | Vitamin A: 28365 IU | Vitamin C: 16 mg | Calcium: 134 mg | Iron: 5 mg

About Isabel Laessig

Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP's Great Day Tampa Bay along with other television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

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