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Roast in the Oven: Cover the roasting pan with foil or a lid and place it in the preheated oven. Roast the eye of round for about 20-25 minutes per pound to medium-rare. So, for a 3 pound roast, about 60 minutes. For Medium it will take closer to 30 minutes per pound.
While it requires some special care, eye round roast can be transformed into a delicious entree when cooked properly in the oven. With the right prep, seasoning, temperature control, and slicing technique, you’ll end up with tender, juicy beef full of flavor.
An eye of round roast is seasoned with a garlic rub, then roasted and served with a rich, flavorsome red wine pan sauce for a hearty meal.
Eye of round roast is simply seasoned, then roasted at 500 degrees until tender. Learn how to cook a tough piece of meat with this simple recipe.
Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil. Place meat in roasting pan in preheated oven. Roast beef for 5 minutes per pound.
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.
This beef eye of round roast recipe is really easy and super delicious! Slow cook the eye of round roast in the oven or use the faster 1 hour cooking method for your busy schedule. Both will leave you with a tender roast beef.
Eye of the round roast is a flavorful and versatile cut of beef that can be cooked to perfection in the oven. Whether you’re cooking it for a special occasion or a casual family dinner, following these step-by-step instructions will help you achieve a juicy and tender roast every time.
A flavorful seasoning mix and special cooking technique create this perfectly Tender Eye of Round Roast Beef with Gravy. This meal is special enough for a holiday but economical enough to serve any day of the week!
Roast your Eye of the Round in the very hot oven for 25 to 30 minutes (the outside should be browned and slightly crispy at this point), then briefly remove the roast from the oven and insert a probe thermometer in the center of the roast.