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Foolproof Eye of Round Roast

Never-Fail Eye of Round Roast

  • Author: Adapted from AllRecipes
  • Total Time: 3 hours 5 mins
  • Yield: 8 1x


Eye of round can be tough and lean, which doesn't make it the ideal candidate for roast beef, but a short sear in super-hot heat followed by a long rest in a closed oven is guaranteed to get you a tender, juicy roast every single time. Make sure to slice very thinly across the grain for best results.


  • 3 lb Ontario Corn Fed Beef eye of round roast
  • 2 tbsp melted butter
  • 2 tbsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp fresh ground black pepper


  1. Preheat the oven to 500F. Once the oven comes up to temp, wait at least 15 minutes to make sure it gets good and hot before you move to the next step.
  2. While the oven is heating up, pat the roast dry, and place on a rack in a small roasting pan. In a small bowl, mix the butter, dry mustard, salt and pepper into a paste. Rub the butter paste all over the roast, covering evenly.
  3. Place the roast in the very hot oven, and immediately reduce the temperature to 475F. Roast for 21 minutes (or 7 minutes per pound of beef), then turn the oven off and leave the roast in the hot oven for another 2 1/2 hours. If you are using a gas oven or your oven does not hold heat very well, drop the temperature to 150F or as low as your oven allows you to go. (Do not open the oven door. I repeat, whatever you do, do not open the oven door!)
  4. After 2 1/2 hours, your roast should be a perfect medium-rare (145F). To serve, slice very thinly across the grain.


If you're feeling ambitious, you can use the pan drippings to make an easy gravy. Simply measure out 4 tbsp of fat from the pan, adding some butter to make the difference if you don't have quite enough. Then, add 1/2 cup of red wine to the pan and scrape the bottom of the pan with a spatula to release as much of the browned drippings as you can.
In a small saucepan set over medium-high heat, stir together the drippings with 1/4 cup flour, and cook for 1 minute. Whisk in 2 cups of beef stock, plus the wine and drippings from the pan. Simmer for 5-7 minutes, or until thickened. Taste and adjust the seasoning with more salt and pepper, if needed.

  • Prep Time: 5 mins
  • Cook Time: 3 hours
  • Category: Main