What do you want to cook today?
< All Topics

Eye Of The Round Roast How To Cook

All you need to know about: Eye Of The Round Roast How To Cook.

Eye Of The Round Roast How To Cook

Eye of the round roast is a lean cut of beef that is perfect for roasting. It has a robust flavor and is very lean, making it a great choice for those trying to cut down on fat in their diet. To make the most of this cut of beef, here’s how to cook an eye of the round roast.


-1 Eye of the Round Roast (about 2-3 lbs.)
-2 tablespoons of your favorite oil
-2 teaspoons of salt
-2 teaspoons of freshly ground pepper
-3 cloves of garlic, minced
-2 tablespoons of fresh herbs (rosemary, thyme, oregano, etc.)
-1 cup of beef broth


1. Preheat your oven to 325°F and prepare a roasting pan by greasing it with a tablespoon of the oil.

2. Season the roast with the salt and pepper, then rub it with the garlic and herbs.

3. Place the roast in the roasting pan and add the beef broth.

4. Cover the pan with aluminum foil and roast for 1 hour and 15 minutes.

5. Remove the foil and baste the roast with the pan juices. Increase the oven temperature to 375°F and roast for an additional 15 minutes.

6. Remove the roast from the oven and let it rest for 10 minutes before slicing and serving.


-If you want to add vegetables to the roasting pan, add them halfway through the cooking time.
-For extra flavor, add a splash of red wine to the pan juices.
-To make sure the roast is cooked to the right temperature, use a meat thermometer. The internal temperature should be 145°F for medium-rare or 160°F for medium.

Leave a Reply

Table of Contents