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Our 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 cooks 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!
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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.
We'll show you how to cook a beef eye round roast for a beautiful holiday meal!
Tenderizing the Roast Beef
There are a few ways to go about it if you want to know how to tenderize beef eye round roast, but we find the best method is to give it a good coating of olive oil and seasoning and roast it at a high temperature first, then a lower temperature.
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.
We always recommend cutting all roasts against the grain after letting it rest under foil. This will give you the most tender slices.
Roast Beef Seasoning
We use a sweet and salty beef rub. This is a brown sugar rub made with Spanish paprika, pepper, garlic powder, and sea salt.
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 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
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
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 cook time.
- Always slice against the grain for best results!
Roast Beef Recipes
This was so good!
@sharyljean
Yum!!! It was delicious!
@tishstump
I made this tonight and it was truly amazing so tender and juicy. Will definitely be making it again.
@bz4u22003
Fantastic and Super Moist!
@supplee2
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Check out our Eye of Round Roast Web Story!
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📋 Recipe
Tender Eye of Round Roast Recipe
Equipment
- Oven
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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!
Leave a comment or question - we love to hear from you!