Eye of round roast Recipe

eye of round roast
Prep. time:
60 min
8 dishes

Let’s dive into the world of roast magic with this savory herb-crusted eye of round roast recipe! Picture this: a perfectly cooked, juicy roast with a crispy, flavorful crust that will make your taste buds do a happy dance. This recipe is a culinary journey that takes the classic eye of round roast to a whole new level, infusing it with a medley of herbs and spices to create a symphony of flavors.


The origins of this recipe are rooted in the desire for a delicious, fuss-free roast that brings people together. It draws inspiration from traditional roast techniques while incorporating modern twists to elevate the dish. Whether you’re hosting a family dinner or a cozy gathering with friends, this eye of round roast is the star that steals the show.

Ingredients for Eye of round roast

  • · 1 eye of round roast (approximately 3-4 pounds)
  • · 2 tablespoons olive oil
  • · 2 tablespoons Dijon mustard
  • · 2 cloves garlic, minced
  • · 1 tablespoon fresh rosemary, finely chopped
  • · 1 tablespoon fresh thyme, finely chopped
  • · 1 teaspoon dried oregano
  • · Salt and pepper to taste

Preparation Steps:

  1. Preheat your oven to 375°F (190°C).
  2. Take the eye of round roast and pat it dry with paper towels. This helps the herb crust stick better.
  3. Season the roast generously with salt and pepper, ensuring even coverage.
  4. In a small bowl, mix together olive oil, Dijon mustard, minced garlic, chopped rosemary, thyme, and dried oregano. This flavorful blend is your secret weapon!
  5. Brush the entire surface of the roast with the herb marinade, ensuring it's well-coated. Be generous; this is where the magic happens.
  6. For an intensified flavor experience, cover the roast and let it marinate in the refrigerator for at least 2 hours or, ideally, overnight.
  7. Take the roast out of the refrigerator about 30 minutes before cooking to bring it to room temperature. This ensures more even cooking.
  8. Put the roast in a roasting pan, fat side up. If you have a roasting rack, use it to elevate the roast and allow air circulation.
  9. Roast in the preheated oven for about 1.5 to 2 hours or until the internal temperature reaches your desired level of doneness.
  10. Use a meat thermometer to check the internal temperature. Aim for 135°F (57°C) for medium-rare and 145°F (63°C) for medium.
  11. Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes. This step is crucial for juicy meat.
  12. After resting, slice the roast against the grain into thin slices. Arrange on a platter, and you're ready to impress!
  13. Garnish with additional fresh herbs for a pop of color and added fragrance.
  14. Serve your herb-crusted eye of round roast alongside your favorite sides. Whether it's roasted vegetables, mashed potatoes, or a fresh salad, this roast is the star of the show!

Dietary Alternatives:

  • Gluten-Free: Replace Dijon mustard with a gluten-free alternative.
  • Dairy-Free: This recipe is naturally dairy-free.
  • Keto-Friendly: Skip the mustard if it contains added sugars.

Tips for Improvement:

  • Marinate Overnight: For an extra flavor punch, marinate the roast overnight in the refrigerator.
  • Use a Meat Thermometer: Ensure your roast is perfectly cooked by using a meat thermometer. Aim for 135°F (57°C) for medium-rare and 145°F (63°C) for medium.
  • Let it Rest: Allow the roast to rest for 15-20 minutes after cooking. This ensures the juices redistribute, keeping the meat moist.

Upgrade Your Cooking Game:

Experiment with different herb combinations. Add a touch of smoked paprika for a subtle smokiness, or sprinkle some crushed red pepper flakes for a spicy kick. Don’t be afraid to make it your own and let your taste buds be your guide!

There you have it, a mouthwatering herb-crusted eye of round roast that will make your kitchen the talk of the town. Happy cooking, and remember, the best recipes are the ones you create with love and a dash of spontaneity!

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