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My tender Eye Round Roast Recipe 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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- Eye of Round Roast
- Eye Round Roast Recipe Ingredients
- How to Cook Eye of Round Roast
- Eye of Round Tips
- Eye of Round Roast Recipes Cook Time Per Pound
- Beef Eye of Round Roast Temperature
- Eye Round Roast FAQs
- Roast Beef Side Dishes
- Leftover Roast Beef Recipes
- Roast Beef Recipes
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- 📋 Recipe
- 💬 Reviews
Eye of Round Roast
This is the one recipe that always gets rave reviews when I make it for my company. 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 and it is super easy to prepare.
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 Recipe Ingredients
- eye of round roast trimmed - leave the fat on one side
- olive oil
- Brown sugar
- Sweet Spanish paprika - do not use smoked paprika
- Garlic powder
- Kosher Salt
- Black Pepper
- sweet potatoes sliced thinly, optional
- fresh corn, optional
- grape tomatoes halved, optional
- green onions sliced thinly, optional
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. You can follow my step by step instructions for this roast beef rub.
How to Cook Eye of 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.
- Preheat the oven to 425°F.
- Brush the eye of the tender eye of round roast beef with olive oil on all sides.
- Combine sweet and salty beef rub in a small bowl, but don't use all of it! Save some seasoning to season your veggies.
- Slice sweet potatoes and arrange the slices on a baking dish or roasting pan. 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 olive oil. Mix well and add to the oven after the initial 20 minutes are 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 it against the grain.
Serve with beef gravy and a glass of red wine wow all your guests!
Eye of Round Tips
- Season all parts of the dish, including the vegetables, for the most flavorful dish.
- Let your roast rest for 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 Recipes 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.
| 2 pounds | Cook for 20 Minutes at 425°F | + 45 minutes at 325°F |
| 4 pounds | Cook 20 minutes at 425°F | + 58 minutes at 325°F |
| 5 pounds | Cook 20 minutes at 425°F | + 65 minutes at 325°F |
Beef Eye of Round Roast Temperature
To measure your eye round roast temperature, always use a meat thermometer to check the internal temperature of beef. This is the best way to get the most accurate read on your beef.
| Doneness | Temperature | Appearance |
|---|---|---|
| Rare | 120-125°F | Bright reddish-pink throughout |
| Medium-rare | 130-135°F | Pink throughout |
| Medium | 140-145°F | Slightly pink at the center |
| Medium-well | 150-155°F | Mostly brown throughout, with some pink |
| Well-done | 150-155°F | Brown throughout |
I have put together this easy Roast Beef Temperature Chart that is so easy to follow and determines the degree of doneness for your roasts.
Eye Round Roast FAQs
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.
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 at 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.
Roast Beef Side Dishes
Leftover Roast Beef Recipes
Sometimes I think the leftovers are better than the original recipe. So good!
Roast Beef Recipes
Check out all our cut of meat recipes and Best Beef Recipes.
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Eye of Round Roast
Equipment
- Oven
Ingredients
- 3 lb. eye of round roast trimmed - leave the fat on one side
- 4 Tbsp. olive oil
- 1¼ cups roast beef seasoning
- 4 large sweet potatoes sliced thinly
- 4 ears fresh corn
- 1 pint grape tomatoes halved
- 2 green onions sliced thinly
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
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!
Nutrition
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Terri Corso says
Covered??
Isabel Laessig says
No need to cover it. Enjoy, and thank you!