20 Delicious Eye of Round Roast Recipes for Every Occasion

Welcome to your new go-to guide for eye of round roast recipes that promise to delight any palate, any day of the week! Whether you’re craving a cozy Sunday dinner, a quick weekday meal, or something special for the holidays, we’ve got you covered with 20 mouthwatering options. From classic comfort foods to innovative twists, these recipes are sure to inspire your next kitchen adventure. Let’s dive in!

Classic Herb-Crusted Eye of Round Roast

Nothing says comfort like a perfectly roasted eye of round, especially when it’s encrusted with a fragrant blend of herbs. This Classic Herb-Crusted Eye of Round Roast is a showstopper that’s surprisingly simple to make.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons minced garlic
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano

Instructions

1. Preheat your oven to 450°F. Place the eye of round roast on a rack in a roasting pan.
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon kosher salt, 1 teaspoon black pepper, 2 tablespoons minced garlic, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, and 1 tablespoon dried oregano to form a paste.
3. Rub the herb paste all over the eye of round roast, ensuring it’s evenly coated.
4. Roast in the preheated oven for 15 minutes, then reduce the oven temperature to 325°F and continue roasting for about 1 hour and 15 minutes, or until a meat thermometer reads 135°F for medium-rare.
5. Remove the roast from the oven, cover loosely with foil, and let it rest for 15 minutes before slicing.

The herb crust forms a deliciously crispy exterior that locks in the juices, making every slice tender and flavorful. Perfect for a Sunday dinner that feels special without requiring all day in the kitchen.

Tip: For an even more intense flavor, let the roast sit with the herb paste rubbed on it in the fridge for a few hours before cooking.

Garlic and Rosemary Eye of Round Roast

There’s nothing quite like the aroma of garlic and rosemary wafting through your kitchen, especially when it’s coming from a perfectly roasted Eye of Round. This recipe is a game-changer for Sunday dinners or any day you crave something special with minimal fuss.

Ingredients

• 1 (3-pound) Eye of Round roast
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together 3 tablespoons olive oil, 4 cloves minced garlic, 2 tablespoons chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Rub the mixture all over the Eye of Round roast, ensuring it’s evenly coated.
4. Place the roast on a rack in a roasting pan and bake for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Remove from the oven and let rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

The magic of this roast lies in the crusty, herb-packed exterior that gives way to tender, juicy meat inside. It’s a simple yet impressive dish that proves you don’t need a ton of ingredients to create something truly memorable.

Tip: For an even more intense flavor, let the seasoned roast sit in the fridge for a few hours or overnight before cooking.

Slow Cooker Eye of Round Roast with Vegetables

Transform your slow cooker into a magic pot with this hearty Eye of Round Roast, surrounded by a medley of vegetables that soak up all the rich flavors.

Ingredients

• 1 (3 to 4-pound) eye of round roast
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, quartered
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the eye of round roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the roast to the slow cooker. Arrange carrots, potatoes, and onion around the roast.
3. In a small bowl, whisk together beef broth, Worcestershire sauce, minced garlic, salt, black pepper, thyme, and rosemary. Pour over the roast and vegetables.
4. Cover and cook on low for 8 hours or on high for 4-5 hours, until the roast is tender and easily shreds with a fork.
5. Remove the roast and let it rest for 10 minutes before slicing. Serve with the vegetables and drizzle with the cooking juices.

The slow cooking process not only tenderizes the roast but also infuses the vegetables with a deep, savory flavor that’s irresistibly comforting.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine after searing the roast and add it to the slow cooker.

Eye of Round Roast with Red Wine Sauce

Transform your Sunday dinner into a gourmet experience with this Eye of Round Roast, perfectly paired with a rich red wine sauce that’s sure to impress.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Rub the eye of round roast with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Place the roast on a rack in a roasting pan and cook for about 1 hour and 15 minutes for medium-rare, or until a meat thermometer reads 135°F.
3. Remove the roast from the oven and let it rest for 15 minutes. Meanwhile, pour the red wine and beef broth into a saucepan over medium heat, bringing to a simmer.
4. In a small bowl, mix butter and flour to form a paste. Whisk this into the simmering liquid to thicken the sauce. Stir in thyme leaves and simmer for another 5 minutes.
5. Slice the roast against the grain and serve with the red wine sauce drizzled over the top.

The magic of this dish lies in the red wine sauce, which deepens the roast’s flavors without overpowering its natural tenderness.

Tip: For an even richer sauce, let it reduce by half before adding the butter and flour mixture.

Spicy Cajun Eye of Round Roast

Get ready to spice up your dinner routine with this Spicy Cajun Eye of Round Roast, a dish that packs a punch of flavor and is surprisingly simple to prepare.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
3. Rub the olive oil all over the eye of round roast, then evenly coat the roast with the spice mixture.
4. Place the roast on a rack in a roasting pan and bake in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Remove the roast from the oven, cover loosely with foil, and let it rest for 15 minutes before slicing.

The magic of this roast lies in the bold Cajun spices that form a delicious crust, sealing in the juices for a perfectly tender bite every time.

Tip: For an even spicier kick, double the amount of cayenne pepper in the spice mix.

Eye of Round Roast with Mushroom Gravy

This Eye of Round Roast with Mushroom Gravy is a cozy, comforting dish that brings the richness of beef and earthy mushrooms together in a way that feels both elegant and approachable.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 pound cremini mushrooms, sliced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme

Instructions

1. Preheat your oven to 375°F. Rub the eye of round roast with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Place the roast on a rack in a roasting pan and cook for about 1 hour and 15 minutes for medium-rare, or until a meat thermometer reads 135°F.
3. While the roast cooks, heat a large skillet over medium heat. Add the mushrooms and onion, cooking until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Sprinkle the flour over the mushroom mixture, stirring to coat. Gradually whisk in the beef broth, Worcestershire sauce, and thyme. Bring to a simmer and cook until thickened, about 5 minutes.
5. Let the roast rest for 10 minutes before slicing. Serve with the mushroom gravy poured over the top.

The slow roasting method ensures a tender, juicy roast, while the mushroom gravy adds a depth of flavor that’s irresistibly savory. Perfect for a Sunday dinner that feels special without requiring all day in the kitchen.

Tip: For an even richer gravy, stir in a tablespoon of butter at the end.

Balsamic Glazed Eye of Round Roast

Transform your Sunday dinner into a gourmet experience with this Balsamic Glazed Eye of Round Roast, where a sweet and tangy glaze meets tender, juicy beef.

Ingredients

• 1 (3 to 4-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary

Instructions

1. Preheat your oven to 375°F. Pat the eye of round roast dry with paper towels, then rub it all over with olive oil, salt, and black pepper.
2. Place the roast on a rack in a roasting pan and cook in the preheated oven for about 1 hour for medium-rare, or until a meat thermometer reads 135°F.
3. While the roast cooks, combine balsamic vinegar, honey, minced garlic, and dried rosemary in a small saucepan. Bring to a simmer over medium heat, then reduce to low and let it thicken for about 10 minutes, stirring occasionally.
4. Remove the roast from the oven and brush half of the balsamic glaze over it. Let it rest for 10 minutes before slicing. Serve with the remaining glaze on the side.

The magic of this dish lies in the glaze’s perfect balance of sweetness and acidity, which caramelizes beautifully on the roast’s surface, creating a flavor-packed crust.

Tip: For an even more intense flavor, marinate the roast in half of the balsamic glaze overnight before cooking.

Eye of Round Roast with Horseradish Cream

This Eye of Round Roast with Horseradish Cream is a showstopper that’s surprisingly simple to make, perfect for impressing guests or treating your family to a special dinner.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 500°F. Place the eye of round roast on a rack in a roasting pan.
2. Rub the roast with olive oil, then season evenly with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
3. Roast in the preheated oven for 15 minutes, then reduce the oven temperature to 325°F and continue roasting for about 1 hour and 15 minutes, or until a meat thermometer reads 135°F for medium-rare.
4. Remove the roast from the oven, cover loosely with foil, and let rest for 15 minutes before slicing.
5. While the roast rests, make the horseradish cream by combining sour cream, horseradish, chives, and 1/2 teaspoon salt in a small bowl. Stir until well mixed.
6. Serve the sliced roast with the horseradish cream on the side.

The sharpness of the horseradish cream cuts beautifully through the richness of the roast, creating a balance of flavors that’s both sophisticated and comforting.

Tip: For the best results, let the roast come to room temperature before cooking to ensure even roasting.

Asian-Inspired Eye of Round Roast

Transform your dinner routine with this Asian-Inspired Eye of Round Roast, a dish that marries the robust flavors of soy and ginger with the tender simplicity of beef.

Ingredients

• 1 (3-pound) eye of round roast
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 1/2 cup beef broth
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Instructions

1. Preheat your oven to 325°F. In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 3 cloves minced garlic, 1 tablespoon grated ginger, and 1/2 teaspoon red pepper flakes.
2. Heat 2 tablespoons vegetable oil in a large oven-proof skillet over medium-high heat. Sear the eye of round roast on all sides until browned, about 3-4 minutes per side.
3. Pour the soy sauce mixture over the roast, then add 1/2 cup beef broth to the skillet. Bring to a simmer.
4. Transfer the skillet to the oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F for medium-rare, basting the roast with the sauce every 20 minutes.
5. Remove the roast from the oven, cover loosely with foil, and let rest for 15 minutes before slicing. Garnish with sliced green onions and 1 teaspoon sesame seeds.

The magic of this roast lies in its glaze—a sticky, sweet, and slightly spicy coating that caramelizes beautifully in the oven, creating a flavor-packed crust.

Tip: For an extra layer of flavor, marinate the roast in the soy sauce mixture overnight before cooking.

Eye of Round Roast with Garlic and Thyme

There’s something undeniably comforting about a perfectly cooked Eye of Round Roast, especially when it’s infused with the aromatic flavors of garlic and thyme. This recipe is a testament to how simple ingredients can transform into a spectacular meal.

Ingredients

• 1 (3 to 4-pound) eye of round roast
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the minced garlic, thyme leaves, olive oil, salt, and black pepper to create a paste.
3. Rub the garlic-thyme paste all over the eye of round roast, ensuring it’s evenly coated.
4. Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part.
5. Roast in the preheated oven for about 25 minutes per pound, or until the thermometer reads 135°F (57°C) for medium-rare.
6. Remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast.

The magic of this roast lies in the crust formed by the garlic and thyme paste, sealing in the juices for a tender and flavorful result every time.

Tip: For an even more intense flavor, let the roast sit with the garlic-thyme paste for an hour before cooking.

Eye of Round Roast with Root Vegetables

There’s something deeply satisfying about a perfectly roasted Eye of Round with Root Vegetables — it’s a hearty, flavorful dish that feels like a hug on a plate.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, peeled and quartered
• 2 large parsnips, peeled and cut into 2-inch pieces
• 1 large onion, cut into wedges

Instructions

1. Preheat your oven to 375°F. In a small bowl, mix together 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried rosemary.
2. Rub the eye of round roast with 2 tablespoons olive oil, then evenly coat it with the spice mixture.
3. Place the roast in a large roasting pan. Arrange the carrots, potatoes, parsnips, and onion wedges around it.
4. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the roast reaches 135°F for medium-rare. Stir the vegetables once halfway through cooking.
5. Remove the roast from the oven, cover loosely with foil, and let it rest for 15 minutes before slicing. Serve with the roasted vegetables.

The magic of this dish lies in the way the spices form a savory crust on the roast, while the vegetables soak up all those delicious juices, creating a symphony of flavors.

Tip: For an extra layer of flavor, toss the vegetables with a tablespoon of olive oil and a pinch of salt before roasting.

Eye of Round Roast with Mustard Crust

Transform your Sunday dinner into something special with this Eye of Round Roast, coated in a tangy mustard crust that locks in all the juicy flavors.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme

Instructions

1. Preheat your oven to 450°F. Place the eye of round roast on a rack in a roasting pan.
2. In a small bowl, mix together 2 tablespoons olive oil, 3 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme.
3. Rub the mustard mixture all over the roast, ensuring it’s evenly coated.
4. Roast in the preheated oven for 15 minutes, then reduce the temperature to 325°F and continue roasting for about 1 hour and 15 minutes for medium-rare, or until a meat thermometer reads 135°F.
5. Let the roast rest for 15 minutes before slicing thinly against the grain.

The mustard crust not only adds a punch of flavor but also creates a beautiful, caramelized exterior that’s sure to impress. Serve it up with your favorite sides for a meal that feels gourmet without the fuss.

Tip: For an even more flavorful roast, let it sit with the mustard rub in the fridge for a few hours or overnight before cooking.

Eye of Round Roast with Caramelized Onions

Transform your Sunday dinner into something special with this Eye of Round Roast topped with sweet, golden caramelized onions.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1/2 teaspoon dried thyme

Instructions

1. Preheat your oven to 375°F. Rub the eye of round roast with 1 tablespoon olive oil, then season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the skillet and set aside.
3. In the same skillet, melt 2 tablespoons butter over medium heat. Add the thinly sliced onions, 1 tablespoon brown sugar, and 1/2 teaspoon dried thyme. Cook, stirring occasionally, until the onions are soft and caramelized, about 15 minutes.
4. Place the seared roast on top of the caramelized onions in the skillet. Transfer the skillet to the preheated oven and roast for about 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
5. Let the roast rest for 10 minutes before slicing. Serve topped with the caramelized onions.

The magic of this dish lies in the contrast between the savory, perfectly cooked roast and the sweet, buttery onions that melt in your mouth.

Tip: For an even deeper flavor, let the onions cook low and slow until they’re deeply golden, about 25 minutes, before adding the roast.

Eye of Round Roast with Red Pepper Jelly

Transform your Sunday dinner into something special with this Eye of Round Roast glazed with a sweet and spicy red pepper jelly.

Ingredients

• 1 (3-pound) eye of round roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup red pepper jelly
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat your oven to 375°F. Pat the eye of round roast dry with paper towels, then rub it all over with 1 tablespoon olive oil. Season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Place the roast on a rack in a roasting pan and cook in the preheated oven for 1 hour for medium-rare, or until a meat thermometer reads 135°F.
3. While the roast cooks, combine 1/2 cup red pepper jelly, 2 tablespoons apple cider vinegar, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder in a small saucepan over medium heat. Stir until the jelly melts and the mixture is smooth, about 3 minutes.
4. After the roast has cooked for 1 hour, brush it generously with the red pepper jelly glaze. Return to the oven and cook for an additional 15 minutes, or until the glaze is sticky and the internal temperature reaches 145°F for medium.
5. Let the roast rest for 10 minutes before slicing. Serve with any remaining glaze on the side.

The combination of the tender, lean roast with the sticky, sweet-heat glaze creates a standout dish that’s as beautiful on the plate as it is on the palate.

Tip: For an extra kick, add a pinch of crushed red pepper flakes to the glaze.

Eye of Round Roast with Blue Cheese Sauce

Transform your Sunday dinner into a gourmet experience with this Eye of Round Roast topped with a decadent Blue Cheese Sauce. It’s surprisingly simple to make but tastes like it came from a high-end steakhouse.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup heavy cream
• 4 ounces blue cheese, crumbled
• 1 tablespoon butter
• 1 teaspoon Worcestershire sauce

Instructions

1. Preheat your oven to 375°F. Rub the eye of round roast with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Place the roast on a rack in a roasting pan and cook for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F for medium-rare. Let it rest for 15 minutes before slicing.
3. While the roast rests, prepare the blue cheese sauce. In a small saucepan over medium heat, combine heavy cream, blue cheese, butter, and Worcestershire sauce. Stir continuously until the cheese melts and the sauce thickens slightly, about 5 minutes.
4. Slice the roast against the grain and serve with the warm blue cheese sauce drizzled over the top.

The magic of this dish lies in the contrast between the lean, tender roast and the rich, tangy blue cheese sauce, creating a balance of flavors that’s hard to resist.

Tip: For an even more flavorful roast, let it sit with the seasoning for an hour before cooking to allow the flavors to penetrate the meat.

Eye of Round Roast with Herb Butter

Transform your Sunday dinner into a special occasion with this Eye of Round Roast, slathered in a fragrant herb butter that melts into every slice.

Ingredients

• 1 (3 to 4-pound) eye of round roast
• 4 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Let the roast sit at room temperature for 30 minutes before cooking.
2. In a small bowl, mix together 4 tablespoons unsalted butter, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 1 tablespoon minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper until well combined.
3. Rub the roast all over with 1 tablespoon olive oil, then spread the herb butter mixture evenly over the surface.
4. Place the roast on a rack in a roasting pan and cook in the preheated oven for about 20 minutes per pound, or until a meat thermometer reads 135°F for medium-rare.
5. Remove from the oven and let rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast.

The herb butter not only adds a burst of flavor but also creates a beautifully caramelized crust that’s irresistible. Perfect for when you want to impress without spending all day in the kitchen.

Tip: For an even more tender roast, slice against the grain and serve with the pan juices drizzled over the top.

Eye of Round Roast with Cranberry Sauce

Transform your Sunday dinner into something special with this Eye of Round Roast paired with a tangy cranberry sauce that’s sure to impress.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup fresh cranberries
• 1/2 cup sugar
• 1/2 cup water
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 375°F. Rub the eye of round roast with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Place the roast on a rack in a roasting pan and cook for about 1 hour and 15 minutes for medium-rare, or until a meat thermometer reads 135°F.
3. While the roast cooks, combine cranberries, sugar, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. Remove the roast from the oven and let it rest for 10 minutes before slicing. Serve with the cranberry sauce on the side.

The contrast between the savory, perfectly cooked roast and the bright, sweet-tart cranberry sauce creates a balance that elevates this dish beyond the ordinary.

Tip: For an extra flavor boost, add a sprig of rosemary to the cranberry sauce as it simmers.

Eye of Round Roast with Espresso Rub

Elevate your roast game with this Eye of Round Roast, where a bold espresso rub brings a deep, rich flavor that’s surprisingly easy to achieve.

Ingredients

• 1 (3 to 4-pound) eye of round roast
• 2 tablespoons finely ground espresso
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F and place a rack in the middle position.
2. In a small bowl, mix together 2 tablespoons finely ground espresso, 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground black pepper.
3. Rub the eye of round roast all over with 2 tablespoons olive oil, then evenly coat it with the espresso rub mixture.
4. Place the roast on a rack in a roasting pan and cook in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
5. Remove the roast from the oven, tent loosely with foil, and let it rest for 15 minutes before slicing thinly against the grain.

The espresso rub creates a beautifully crusted exterior with a hint of sweetness and smokiness, making this roast a standout centerpiece for any dinner table.

Tip: For an even more intense flavor, let the rubbed roast sit in the fridge for a few hours or overnight before cooking.

Eye of Round Roast with Sweet Potato Mash

This Eye of Round Roast with Sweet Potato Mash is a hearty, comforting dish that brings together the rich flavors of beef and the natural sweetness of potatoes for a meal that feels both indulgent and wholesome.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 large sweet potatoes, peeled and cubed
• 4 tablespoons butter
• 1/4 cup milk
• 1/2 teaspoon cinnamon

Instructions

1. Preheat your oven to 375°F. Rub the eye of round roast with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Place the roast on a rack in a roasting pan and cook for about 1 hour and 30 minutes, or until a meat thermometer reads 135°F for medium-rare. Let it rest for 15 minutes before slicing.
3. While the roast cooks, boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain and return to the pot.
4. Add butter, milk, and cinnamon to the sweet potatoes. Mash until smooth and creamy.
5. Serve slices of the roast alongside a generous scoop of sweet potato mash.

The contrast between the savory, perfectly seasoned roast and the lightly spiced sweet potato mash creates a balance of flavors that’s sure to impress.

Tip: For an extra flavor boost, try adding a tablespoon of brown sugar to the sweet potato mash.

Eye of Round Roast with Green Peppercorn Sauce

This Eye of Round Roast with Green Peppercorn Sauce is a showstopper that’s surprisingly simple to make, perfect for impressing guests or treating your family to a special dinner.

Ingredients

• 1 (3-pound) eye of round roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 1/2 cup heavy cream
• 2 tablespoons green peppercorns in brine, drained
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce

Instructions

1. Preheat your oven to 375°F. Rub the eye of round roast all over with olive oil, then season evenly with salt and black pepper.
2. Place the roast on a rack in a roasting pan and cook in the preheated oven for about 1 hour and 15 minutes, or until a meat thermometer reads 135°F for medium-rare.
3. Remove the roast from the oven, transfer to a cutting board, and let rest for 15 minutes.
4. While the roast rests, pour the beef broth into the roasting pan over medium heat, scraping up any browned bits. Stir in the heavy cream, green peppercorns, Dijon mustard, and Worcestershire sauce. Simmer for 5 minutes, until slightly thickened.
5. Slice the roast against the grain and serve with the green peppercorn sauce drizzled over the top.

The green peppercorn sauce adds a briny, spicy kick that beautifully complements the tender, lean roast, making every bite unforgettable.

Tip: For an even more flavorful roast, let it sit with the salt and pepper rub in the fridge overnight before cooking.

Conclusion

We hope this roundup of 20 delicious Eye of Round Roast recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy family dinner, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for later. Happy cooking!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.