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eye round roast sliced
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4.49 from 31 votes

Eye of Round Roast

Our tender Eye of Round Roast recipe is a budget-friendly solution to the holidays, complete with sweet potatoes, tomatoes, and corn!
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: eye of round roast, eye of round roast recipe, eye round roast, eye round roast recipe
Servings: 8
Calories: 631kcal
Author: Isabel Laessig

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.
    Seasoning rubbed onto eye of round roast on a cutting board
  • Slice 4 large sweet potatoes and arrange the slices on a baking dish or sheet. Brush with olive oil.
    Sweet potatoes on a baking dish
  • Place the roast at the center of the sweet potatoes. Roast for 20 minutes at 425°F.
    Eye of round roast over a bed of sweet potatoes with seasoning
  • 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.
    Roasted corn and tomatoes for eye of round roast
  • 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!
    Eye round roast on a bed of sweet potatoes with corn and tomatoes

Video

Notes

*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!

Nutrition

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