Roasted eye of round is tasty and soft. This filling, paleo-friendly dish will help you diversify your culinary repertoire.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
Ingredients
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- 1 (3 pound) beef eye of round roast
- aluminum foil
- ½ cup dry red wine (merlot or cabernet sauvignon)
- ½ cup beef broth
- 2 tablespoons cold butter, cubed
Instructions
- Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).
- Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.
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- Roast in the preheated oven for 18 minutes.
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- Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) and roast for one hour.
- After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
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- Remove roast and set it on a cutting board to rest.
- Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside.
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- Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.
- This recipe is by Russ Crandall of The Domestic Man.
Reviews
My roast was 3 lbs exactly. My own will not go low enough, so I chose 200 degrees, and checked the meat temp after 42 minutes. Unfortunately I missed the med rare mark, but it still was tasty. Next time, I will check at 30 minutes.
Very good, will expand on this basic recipe. Turn the Au Jus, to a brown gravy, Brown the meat more before roasting. very easy..
I used an inexpensive 2.6 lb lean Angus roast. My oven does not go below 200 so I did the slow roast at 200 and actually increased to 250 the last 20 minutes because it took too long to reach temperature of 140. It came out pink, tender and tasty.
Awesome easy Sunday dinner. Didn’t change a thing.
Great and easy recipe! Used meater+ thermometer to roast inside to perfectly 57°C If your oven doesn’t have a fan, 1h of 170F won’t cook it. I increased the temperature to 350 after 1h and it took around 20 more minutes.
Don’t let it cook longer than recommended and do check the temperature. I followed the recipe exactly (almost never happens) and it was perfect!
This is my way of making eye of round and it turns out perfect every time. If I happen to have a smaller cut (under 2 lbs) I will just sear it on the stove top in a cast iron–slow, low heat–and then cook in the low temp oven for 2 hours or less. Delish!!!
It worked! I am thrilled because this cut is cheap, too! While it was good out of the oven, it makes better sandwich slices the next day. Easier to slice thin when cold. Now I can make deli roast beef far cheaper than the $14 a pound charged at our store deli. I got eye of round at Costco for slightly less than $4 a pound. Thank you for this method!
Turned out great….. one hour and 20 minutes at 175 degrees to medium rare…..
I didn’t make the sauce because I made gravy instead, but the roast came out juicy and tender, and it tasted delicious.
Loved it. But think I will have to work w oven T° – I measured meat at 140°F to achieve medium doneness but it ended up well. Still absolutely delicious. I added some asian shallots that I had – I was fascinated to find when dish came out of oven they were salty. BUT the next day they were perfectly delicious. Ah, the chemistry of cooking that I am constantly learning!
Best roast beef I’ve had in a long time.. will definitely make it again.
The recipe works every time just the way it’s written.
Unfortunately, after 18 minutes at 500 and 55 minutes at 170 (wrapped in foil), our 3.3 lb roast was overdone. Not inedible if you like medium to well-done meat, but dry and overdone if you prefer medium-rare. Next time I won’t wrap a roast in foil and won’t cook it as long.
I have not roasted an eye of round roast for a number of years. I started with a 2.3 pound eye of round roast. I noted a few alterations from other reviewers. I added a dash of cinnamon powder and 1/2 teaspoon onion powder. I substituted minced garlic in a jar for the garlic pips, as I did not have any fresh garlic. Before I rubbed the roast with the marinate, I put the entire roast in a gallon Ziplock storage bag and pounded it with my fists to help tenderize it, since I could not find my mallet. I followed the instructions to the letter after that. I tented the roast after I placed it on the cutting board for about 15 minutes. The end result was juicy, tender, and it was perfectly and uniformly medium rare on the inside. I used my electric carving knife and cut the slices very thin. I did not have any merlot in the house, so I skipped the prepared gravy and just used the ample natural gravy. I served with perfect mashed potatoes and tender, buttered steamed green beans. Fantastic meal!
I followed this recipe almost exactly. But I wrapped the roast in foil to begin with so I didn’t open the oven to seal the foil wrap.I did lower the temp and left it in the oven for 50 minutes and it was well overdone. I think if i opened the oven to let some heat out it may have turned out better
Probably the best roast I’ve ever made. I was worried that I would kill it because the oven basically takes an hour to get down to 170 degrees, but as you can see it came out a *perfect* medium rare – I think it wound up going 80 minutes in the foil wrap before I rested it. Also the sauce was fantastic though I also made a horseradish cream sauce to go with, as I always do for beef roast. I would imagine this recipe can be used for similar cuts, I certainly intend to try.
Great recipe! After 1 hour, it was 120F so I added 20 minutes. Amazing!
My favorite roast beef recipe
Excellent. Cooking times do vary, our new oven got the roast up to 127° in about 30 minutes! Also agree that the sauce isn’t necessary , I made horseradish sauce as well and we preferred that.
Meat was tough and overcooked.