Tender Eye of Round Roast Recipe

I had never tried making this type of roast before, and I found this recipe on Pinterest. It turned out beautifully, and everyone loved it. It is a keeper, and I will make it again!

This turned out awesome being a medium quality cut. A few things I changed: sear the roast on each side on the BBQ. After cooking 3-4 hours at 225F if oven, left on the country for 45 mins.. poured melted butter over the roast and covered with grated parmesan cheese. Leftovers make for excellent beef on a bun....(shaved with cheddar on garlic toasted bun!..) Will definitely make this again.

Great and easy recipe! Used meater+ thermometer to roast inside to perfectly 57°C If your oven doesn't have a fan, 1h of 170F won't cook it. I increased the temperature to 350 after 1h and it took around 20 more minutes.

I seared the roast in my frying pan before I wrapped it and threw it in the oven. I did about an hour and a half at 225 instead, but kept everything wrapped. The gravy, I substituted white wine (I don't like opening something I'm not going to drink) and made a rou with butter and flour to thicken the gravy. Otherwise it was a ridiculously tender roast... Like everyone said it was very much like my prime rib. I was pretty surprised how tender it was though.

Excellent. Cooking times do vary, our new oven got the roast up to 127° in about 30 minutes! Also agree that the sauce isn't necessary , I made horseradish sauce as well and we preferred that.

I used an inexpensive 2.6 lb lean Angus roast. My oven does not go below 200 so I did the slow roast at 200 and actually increased to 250 the last 20 minutes because it took too long to reach temperature of 140. It came out pink, tender and tasty.

The only reason I am giving this four out of five stars is because the red wine overpowered the Au Jus. This could just be because my roast didn't produce many drippings after cooking. The taste, cook temp and texture came out perfect. The roast was 5.25 pounds so I doubled the recipe which worked well (for those looking to entertain a larger crowd). I am not a huge fan of dried herbs so I subbed fresh Rosemary, Thyme, Garlic, S&P to make a paste and let the beef marinate on the counter until room temp (about 45 min). After 30 minutes at 450 and an hour at 200, the roast registered at 130 (for medium rare) so I pulled it out of the oven, covered it with foil and let it rest for 30 minutes while preparing the sauce and sides. Give this recipe a try, you won't be disappointed!

This came out very nice! The meat was tender and spices were balanced except for the salt, too salty! I will reduce salt and add Thyme next time. Thanks for a great recipe! Meal #2, reduced salt by half, increased tyme a little, need to double next time. Made gravy and used Gluten-free flour to thicken. Need to pull roast when rare since it continues to cook. Everything was good! Served with mashed sweet potatoes.

This is the most perfect receive to make a perfect roast. Follow the cooking time to the minute; it will turn out perfect. I rubbed a prime rib seasoning on the meat as well as I cooked fat side up with some garlic tucked in. It flavored the meat perfectly. Making again tomorrow night!

Never cooked this type of roast before. So I tried this recipe. The roast came out tough at the ends and somewhat tender in the middle, but the meat overall was tasty. If I would make this again I would instead sear the out side on the meat in a pan before slow cooking the meat for longer in the oven. But it’s otherwise a win.

OMG! This came out perfect!! I stopped making beef roasts in the oven long ago because I just never had luck. It always seemed to be overdone and tough. This was a wonderful surprise. I had a one pound eye round roast. Baked it for 6 minutes on 500 degrees and then took 18 minutes more at 170. Perfect, tender and pink from end to end. My picky 16 year old daughter loved it. Will be making roasts more often! Thank you Reynolds Kitchens!! :)

Made as described and so easy and good

It was delicious and easy to make. No leftovers. Will definitely make again.

Absolutely wonderful, what a great find...will definitely use when we have company over!

This was my very first time cooking this cut. Tasty, but not as tasty or as tender as tri-tip. I followed the directions exactly as written. I wish I had taken it out at 120f, but from my past tri-tip experience, I went to 130f. Mistake. It does yield quite a bit of au jus...so if you want sauce/gravy, that 's a plus. Sorry, I will probably not get this again, unless it's dirt cheap or if tri-tip is not on sale.

Eye of round has never turned out so tender as it did with this recipe. The gravy was delicious too.

Lowkey better than any restaurant I’ve been to.

It’s giving comfort food energy.

I love the taste of the herbs coating the roast. We let it sit 24 hours in the fridge before roasting and perhaps this enhanced the favor. Several thin slices with gravy make a lovely dinner!

I made this for last Sunday's family dinner using an eye-of-round I'd found reduced for quick sale. Although I was a bit skeptical of the cooking method I decided to give it a try. The result was excellent! My roast was smaller than called for (2.3#) so I started checking the internal temp (without unwrapping) at 40 minutes. At 50 minutes it reached my desired doneness of barely 140 degrees. The wine-butter sauce was perfect for this dish. I received the best compliment any cook could hope for - No Leftovers!