Garlic Herb Crusted Eye of Round Roast Beef (2023)

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Tender eye of round roast beef, crusted with garlic herb seasoning is perfect for a Sunday or holiday dinner. This fool proof off-oven cooking method results in perfectly medium rare, juicy roast beef every time.

Garlic Herb Crusted Eye of Round Roast Beef (1)

Making a whole roast anything can be intimidating. I promise you, making this tender eye of round roast is an easy way to get a show stopping meal on the table with minimal fuss. This roast is great for a Sunday dinner with all of the fixings or for a holiday when you need to feed a crowd like Christmas or Easter.

The trick to this recipe is following the cooking and serving instructions exactly for perfectly cooked, melt in your mouth slices of well seasoned roast beef.

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Jump to:
  • What is Eye of Round?
  • How much roast beef do I need?
  • How to season Eye of Round Roast
  • Ingredients
  • Off-Oven Cooking Method
  • Step by Step Instructions for perfect roast beef
  • Why is my Eye of Round Roast Tough?
  • Recommended tools for this recipe
  • What to serve with eye of round roast beef
  • Garlic Herb Crusted Eye of Round Roast Beef
Garlic Herb Crusted Eye of Round Roast Beef (2)

What is Eye of Round?

Eye of round is a boneless roast that looks like a tenderloin, but it’s much tougher. It’s an economical cut of beef from the hindquarter of the animal best enjoyed medium rare and sliced thinly against the grain.

How much roast beef do I need?

For a holiday meal or Sunday supper, plan for about a half a pound per person. This will be plenty for everyone with some leftovers for the best roast beef sandwiches to enjoy for a few days after.

How to season Eye of Round Roast

This cut of meat can stand up to a generous amount of seasoning. Whole cloves of fresh garlic, dried herbs and a little bit of salt and oil get mashed together to coat the entire piece of meat and create a delicious crust while it roasts. The garlic herb seasoning is key!

Garlic Herb Crusted Eye of Round Roast Beef (3)

Ingredients

All you need is a few simple ingredients to make a stunning eye of round roast.

  • Eye of Round Roast – I find that this recipe works best with a 2-3 pound roast.
  • Dried Herbs – I like basil and oregano but you can definitely experiment here with your favorite dried herbs. You could use Italian seasoning, thyme, rosemary or any other combination of your choice.
  • Fresh Garlic
  • Black Pepper
  • Kosher Salt
  • Red Pepper Flakes – this is optional but it adds a bit of heat.
  • Fresh Garlic
  • Avocado Oil – or other high heat netural oil.
Garlic Herb Crusted Eye of Round Roast Beef (4)

Off-Oven Cooking Method

The off-oven cooking method is the best way to cook an eye of round roast without any guess work. To be successful with this recipe, the most important thing is to follow the instructions exactly. Do not deviate from the plan! You’ll roast for five minutes per pound and then turn the oven off and let it finish in the residual heat. After about 90 minutes, your roast will come out at a temperature between 125 and 130 degrees for perfectly cooked medium rare roast beef.

Sounds crazy, I know. Trust me, if you follow these exact steps, you’ll be amazed at yourself.

(Video) Herb Crusted Roast Beef Recipe | Eye of Round Roast | White Thunder BBQ

Here are the critical steps for getting a perfect eye of round roast.

  • Know the exact weight – we will roast for EXACTLY 5 minutes per pound. No more, no less. If you buy from the grocery store, the weight should be on the packaging sticker. Using a kitchen scale to double check is absolutely worth the trouble. Do not estimate here. If your roast is 2 pounds, you roast for 10 minutes. If your roast is 2.5 pounds, you roast for 12 minutes and 30 seconds. Be exact.
  • Know your oven temperature – All ovens are different. I keep an oven thermometer hanging on my rack so I always know the exact temperature of my oven. They can vary a lot which can really throw off your recipe.
  • DO NOT open the oven – under any circumstances. You will be so tempted to do it. DON’T
  • Slice thinly against the grain – this part matters. If you slice it any other way, you will still have a tough roast! Use a good serrated knife. If you have an electric knife, this is the time to bust it out!
Garlic Herb Crusted Eye of Round Roast Beef (5)

Step by Step Instructions for perfect roast beef

  1. Remove roast from the fridge, pat dry with paper towels and rub down the whole thing with one teaspoon of kosher salt.
  2. Let the roast sit on the counter for about 45 minutes to an hour. This will give the salt time to penetrate and tenderize the meat.
  3. Preheat the oven to 500 degrees. Give your oven plenty of time to come to temperature. Make the garlic herb seasoning by combining fresh pressed garlic with dried basil, dried oregano, more salt, black pepper and red pepper flakes.
  4. Coat the roast in the seasoning and place on a baking sheet fitted with a rack.
  5. Roast for EXACTLY five minutes per pound. If your eye of round is 2.5 pounds, you roast for 12 minutes and 30 seconds. Be precise.
  6. Turn the oven off and do not open it for EXACTLY 90 minutes.
  7. Remove roast from oven. Check internal temperature with meat thermometer. It should be between 125 and 130 degrees.
  8. Tent with foil and let it rest for 10-20 minutes before slicing thinly against the grain with a serrated knife.
  • Garlic Herb Crusted Eye of Round Roast Beef (6)
  • Garlic Herb Crusted Eye of Round Roast Beef (7)
  • Garlic Herb Crusted Eye of Round Roast Beef (8)

Why is my Eye of Round Roast Tough?

Do not deviate from the recipe! If your roast turned out tough, it may be because you didn’t have the accurate weight, oven temperature or did not slice against the grain.

This cut of meat is naturally pretty tough but when cooked and sliced correctly, you can have perfectly tender, juicy slices of roast beef. Eye of round has a thin fat cap but it doesn’t have much marbling or connective tissue which is how you get that fall apart, melt in your mouth texture. If you’re looking for that kind of experience, chuck roast is your best bet.

Garlic Herb Crusted Eye of Round Roast Beef (9)

What to serve with eye of round roast beef

  • Crispy Smashed Fingerling Potatoes
  • Air Fryer Green Beans

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @bigdeliciouslife so that I can see your snaps. For more Big Delicious Life, follow along on Instagram, Pinterest, and Facebook, or subscribe to my YouTube channel!

Garlic Herb Crusted Eye of Round Roast Beef (10)

Garlic Herb Crusted Eye of Round Roast Beef

Jessica

Tender eye of round roast beef, crusted with garlic herb seasoning is perfect for a Sunday or holiday dinner. This fool proof off-oven cooking method results in perfectly medium rare, juicy roast beef every time.

4.75 from 16 votes

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(Video) Garlic herb crusted roast beef

Prep Time 1 hr

Cook Time 2 hrs

Total Time 3 hrs

Ingredients

  • 2.5-3 pound eye of round roast
  • 3 cloves garlic pressed
  • 2 teaspoons kosher salt
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 tablespoon avocado oil or other high heat neutral oil
(Video) How to Cook Perfect Roast Beef | Jamie Oliver

Instructions

  • Take the roast out of the refrigerator and pat dry with paper towels.

  • Rub 1 teaspoon of kosher salt all over the roast, massaging it into the meat.

  • Let the roast sit on the counter for 45 minutes to an hour and preheat the oven to 500 degrees.

  • Make the garlic herb seasoning by mashing together pressed garlic, dried herbs, black pepper, red pepper flakes, remaining salt and avocado oil into a paste.

  • Using your hands, rub the seasoning paste all over the roast.

  • Place the roast on a baking sheet fitted with a rack.

  • Roast at 500 degrees for exactly 5 minutes per pound.

  • Turn the oven off and let the roast continue to cook in a closed oven for exactly 90 minutes. Do not open the oven.

  • After 90 minutes, remove the roast from the oven and check the internal temperature with a meat thermometer in the thickest part. It should be between 125-130 degrees.

  • Tent with foil and let stand for 10-20 minutes before slicing thinly against the grain with a serrated knife.

Notes

For optimal results make sure to accurately weigh your roast and calculate on oven roast time.

Do not open the oven under any circumstances while the roast is cooking.

Nutrition

Serving: 1gCalories: 519kcalCarbohydrates: 1gProtein: 65gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 14gCholesterol: 191mgSodium: 504mgFiber: 1g

Keyword eye of round roast, garlic herb seasoning, how to make homemade roast beef, perfect roast beef, tender eye of round roast

Tried this recipe?Let us know how it was!

(Video) Herb Crusted Eye Round Roast
Garlic Herb Crusted Eye of Round Roast Beef (11)

FAQs

Is eye of round beef good for roasting? ›

The eye of round is an excellent choice for cooking on a budget and can be roasted to juicy, tender perfection if you know how to cook it properly. The budget-friendly eye of round roast is my favorite cut for roast beef but other cuts will work.

What is eye of round roast best for? ›

Eye of round, a simple boneless beef roast, is what's called a “whole muscle” cut of beef. It's one of the best cuts for sandwiches with gravy or for making Beef Wellington….and leftovers, too. Whether you're cooking eye of round with a slow cooker, InstaPot (Instant Pot), or your oven, this roast is delicious.

How do you cook eye of the round so it is not tough? ›

Eye of round can be tough and lean, which doesn't make it the ideal candidate for roast beef, but a short sear in super-hot heat followed by a long rest in a closed oven is guaranteed to get you a tender, juicy roast every single time. Make sure to slice very thinly across the grain for best results.

What is the best temperature to cook an eye round roast? ›

Roast for 15 minutes at 450 degrees. Reduce the temperature of the oven to 350 degrees and continue roasting until the meat registers 125 degrees, about 1 hour. Remove from the oven and let stand for 10 minutes before slicing. Cut in very thin slices to serve.

How long does it take to cook eye of round roast? ›

Preheat oven to 450°F232°C. Place roast in a shallow roasting pan fitted with a rack and season with salt and pepper. Roast for 15 minutes, then reduce oven to 325°F163°C. Cook approximately 70 minutes, until roast reaches medium rare (125-130°F52-55°C).

What herbs go with beef and garlic? ›

Combine cracked peppercorns, basil, thyme, rosemary and garlic in a small bowl. Rub the spices on top of the roast. Bake for 50-60 minutes, or until the internal temperature of the roast is 135 degrees for medium rare to 150 degrees for medium.

What spices make beef taste better? ›

Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.

What spice enhances beef? ›

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

How do I cook eye of round meat? ›

First, sear eye of round steak for 2-3 minutes per side to brown it up. Then, place it in the slow cooker, and cook on low for 6-8 hours. Alternatively, keep it as a roast, and cook it in the oven at 325 degrees for about one hour, or until the roast reaches 125-130 degrees for medium-rare.

How do you tenderize eye of round? ›

There are a lot of ways you can soften up your eye of round roast. The most common way is pounding it with a tenderizing hammer. This will totally tenderize the meat effectively. Salt will also do this without all the elbow grease.

Is eye of round a tough cut of meat? ›

Eye of round is one of the few unredeemable cuts of meat; think tough and tasteless. Save money but eat well with chuck steak, the cut of big flavors and some tenderness. Several cuts of chuck steak (which is the shoulder of the animal) work. The one with a long flat bone often comes from right next to the prime rib.

Do you cook eye of round covered or uncovered? ›

Preheat your oven to 500 degrees. Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound.

How long does a 3lb roast take to cook? ›

Common Names
Approx weightRare (125 °F)Medium (145 °F)
3 lb25 min37 min
4 lb34 min48 min
5 lb45 min1 hr
6 lb57 min1 hr 11 min
1 more row

Do you cover a round roast in the oven? ›

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

Is it better to cook a roast on high or low? ›

PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.

How long do you cook a 3 pound roast beef at 350? ›

30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F.

How long does a 2 pound roast take to cook? ›

Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound.

How long do you cook a 2 lb roast at 325? ›

Roast for about 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it: 145°F for medium rare, 160°F for medium.

What condiment do you put on roast beef? ›

What Are Good Condiments to Use
  1. Mayonnaise.
  2. Sour cream.
  3. Cream cheese.
  4. Freshly grated horseradish (yes you can use prepared in a jar)
  5. Chiffonade fresh basil.
  6. Chopped chives.
  7. Parmesan cheese.
  8. Sea salt and pepper.
30 May 2018

What herbs do you put on meat? ›

Or cut to the chase with this list of fresh herbs that make meat sing, and are easily used in marinades: Chicken: basil, chervil, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, thyme. Beef: basil, chives, marjoram, oregano, parsley, rosemary, tarragon, thyme.

Is rosemary a good herb for beef? ›

Rosemary, Thyme, Oregano, Sage, and Bay leaves are the best dried herbs to use when cooking beef.

What brings out the Flavour of beef? ›

Kick things up a notch by rubbing your steak with chili powder, cayenne pepper, smoked paprika or ground cumin. These smoky, spicy ingredients add a ton of depth and accentuate the steak's naturally beefy flavor.

How do I give beef more flavor? ›

Rub some garlic all over your steak

Seasoning generously with salt, coating with steak rub, or bathing in a marinade are all excellent ways to boost steak's flavor before it hits the grill or cast iron skillet.

How do you get seasoning to stick to beef? ›

Oil up your steak before you add a rub to get the big pieces of herbs and spices to stick to the meat while cooking, or you can prepare your steak with a rub 30 minutes before cooking and leave it at room temperature until you are ready to cook.

How do you season the best beef? ›

Coat both sides of the steak, and its sides, with salt and freshly ground black pepper, so a visible layer of seasoning exists on every surface. The salt shouldn't pile up, but it should coat the meat. The steak is essentially putting on a t-shirt made of salt and pepper.

How do you cook eye of round steak in a pan? ›

Heat cast iron skillet over medium-high heat. Add oil, heat until it runs quickly in the pan and begins to shimmer. Sear steaks in batches to avoid crowding the pan, searing 1 - 2 minutes per side. Allow steaks to rest on a serving platter, tented with foil 5 minutes before serving.

Can you pan fry eye of round? ›

But perhaps the best way to cook eye of round steak is to pan-sear it on the stove until its exterior browns and crisps up. This cut of steak is also good for beef stew, soups, stir fry, and more!

What cooking method is used for round? ›

Most round cuts benefit from moist heat cooking methods, such as braising or stewing, but some cuts can be oven roasted if they are of the highest quality.

Does Coca Cola tenderize meat? ›

Cola's high acidity and caramel flavor makes a surprisingly good meat tenderizer. Cola typically has a pH of about 2.7—for comparison, lemon juice has a pH of 2—making it acidic enough to break down some proteins without dissolving your meat.

What do butchers do with eye round? ›

This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It's often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak.

Which is better eye of round or chuck roast? ›

While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they're cut from. Top round roast is cut from the rear leg and is more lean than chuck roast, which is cut from the shoulder and contains more fat.

Which is a better cut of meat eye of round or rump roast? ›

The rump roast, although from the same primal cut, experiences slightly less use than the round, and as a result has more intramuscular fat. It produces a more tender cut, and has 10 grams of fat per serving.

How do I cook a beef roast without drying it out? ›

Set the roast in a roasting pan with a rack, and then pour the stock into the bottom of the pan. Place the roast into an oven that has been preheated to 450℉ (232℃) for 15 minutes. After 15 minutes, turn the oven down to 325℉ (163℃) and cook the beef uncovered until the internal temperature has reached 135℉ (57℃).

Can you cook a roast in 4 hours? ›

Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).

How many people will a 3 lb roast beef feed? ›

A 3-pound roast will make about eight servings.

How long does it take to cook a 3lb roast at 275? ›

Bake at 275 degrees until fully cooked. For a 3 pound roast it takes about 3 hours, a 4 pound roast about 4 hours. If you are using a cast iron pot it may cook a little faster since the pan holds the heat better. It also depends on how cooked you like your roast.

How long do you cook a roast beef at 350 degrees? ›

Most beef roasts take about 25 minutes per pound at 350 degrees to reach a safe internal temperature of 145 degrees F. However, the longer you cook a chuck roast (to an extent), the more tender it gets. For fall-apart tender chuck roast, cook for about 45 minutes per pound at 350 degrees.

What is a better roast top round or eye round? ›

Top Round. The top round is more flavorful than the eye of the round, but is slightly less tender. Also coming from the round primal, this cut is very lean. The top round is one of the smaller round cuts as it comes from the inner-part of the rear leg.

Is eye of round a tough piece of meat? ›

Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. The Sirloin Tip can make a good steak or roast, however, the connective tissue inside can make it rather chewy unless you carefully braise it.

Which is more tender eye round or bottom round roast? ›

The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the eye of the round on the left and the bottom round on the right.

What is the most tender round roast? ›

Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Learn more about this beef cut here.

Is eye of round more tender than bottom round? ›

Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher.

How do you tenderize eye of round steak? ›

6 Ways to Tenderize a Tough Cut of Meat
  1. Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. ...
  2. Harness the power of salt. ...
  3. Use an acidic marinade. ...
  4. Consider the kiwi. ...
  5. Give it some knife work. ...
  6. Slow cook it.
9 Sept 2022

Which is better top sirloin or eye of round? ›

The top round is on one of the six major sections in which round cuts can be divided. Its lies in the inside of the leg and is more tender than the sirloin tip, bottom round, and eye of the round. Sirloin is defined as a cut of beef that lies between the very tender short loin and the much tougher round.

Why is eye of round so tough? ›

Due to the location of the eye of round, on the rear leg of the cow, it's a super lean cut of meat lacking in much fat. Because of this, the eye of round can dry out easily, especially when cooking with a dry heat method, like grilling and roasting.

Is eye of round healthy? ›

Eye of Round

There are 23 grams of protein in a four-ounce serving of this cut. That's not bad for 131 calories and just one gram of saturated fat. Eye of round is a tough cut, though, and benefits when it's the centerpiece of a slow-cooked stew or very thinly sliced and anchored into a steak sandwich.

What is the toughest cut of roast beef? ›

Chuck roast is cut from the cow's shoulder. It is a heavily exercised muscle, which gives the beef good flavor but it also makes it tough.

What cut of beef is best for Sunday roast? ›

Prime Rib Roast

Roasted whole on the rack, prime rib is a popular choice when it comes to Sunday roast. It is well marbled and full of flavour and tenderness. While many beef roasts do not need to be trussed or netted, this cut will benefit from it.

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