This reliable Best Roast Beef Recipe transforms the lean, economical Eye of Round cut into a tender, juicy centerpiece perfect for slicing thin. Seasoned simply with garlic powder and black pepper, it is roasted to a precise medium-rare and rested generously, ensuring every slice is rosy, flavorful, and melt-in-your-mouth tender for the whole family.
Jump to RecipeBest Roast Beef Ingredients
The Meat:
- 3 pounds Beef Eye of Round Roast: This is a lean, cylindrical cut from the rear leg. Because it has very little internal fat, it must be cooked carefully to avoid toughness.
- Cotton Twine: For tying the roast. This ensures a uniform shape for even cooking.
The Seasoning Rub:
- 1/2 teaspoon Kosher Salt: Use more to taste; salt is essential for penetrating the dense meat.
- 1/2 teaspoon Garlic Powder: Provides savory depth without the risk of burning fresh garlic.
- 1/4 teaspoon Freshly Ground Black Pepper: Adds a mild, spicy crust.
How To Make Best Roast Beef
- Room Temperature Prep: Take the roast out of the refrigerator at least 1 hour before cooking. Crucial Step: Cooking a cold roast leads to uneven doneness (gray ring on the outside, raw middle). Let it come to room temperature.
- Preheat: Preheat your oven to 375°F (190°C). Place a rack inside a roasting pan or baking dish.
- Truss the Meat: Tie the roast with cotton kitchen twine at 3-inch intervals. Even if the roast looks uniform, tying it compacts the muscle fibers, preventing it from drying out and ensuring it cooks evenly from end to end.
- Season: In a small bowl, mix the salt, garlic powder, and black pepper. Rub this mixture vigorously all over the entire surface of the roast, getting into every crevice. Place the seasoned meat on the rack in the baking pan.
- Roast: Place the pan in the preheated oven. Roast for approximately 60 minutes (calculate 20 minutes per pound).
- Check Temp: Use an instant-read meat thermometer. Insert it into the very center of the roast. For medium-rare, pull the meat when it hits 120°F to 125°F (49°C to 52°C). Do not cook past this for this specific cut, or it will be tough.
- Rest: Transfer the roast to a cutting board. Tent it loosely with aluminum foil. Let it rest for 15 to 20 minutes. During this time, the internal temperature will rise another 5-10 degrees (carryover cooking) and the juices will redistribute.
- Serve: Slice the beef as thinly as possible against the grain. Serve immediately.
Recipe Tips
- Why Eye of Round? It is one of the most affordable cuts of beef. It has great beefy flavor but can be tough. The secret to success is not overcooking it (keep it rare/medium-rare) and slicing it thin.
- The “Thin Slice” Rule: Because Eye of Round is lean, thick slices will be chewy. Use a very sharp carving knife to shave the meat into deli-style thin slices for the most tender eating experience.
- Carryover Cooking: Remember that the roast continues to cook after you take it out of the oven. If you wait until the thermometer says 135°F (medium) to pull it out, it will rise to well-done while resting and become dry. Pull it early!
- High Heat Start: For an extra crust, you can start the oven at 450°F for the first 15 minutes, then reduce to 325°F for the remainder, though the steady 375°F method here is simpler and reliable.
What To Serve With Roast Beef
- Horseradish Cream: A spicy, creamy sauce is the traditional partner.
- Yorkshire Pudding: Use the drippings (if any) or butter to make these popovers.
- Roasted Potatoes: Cook them in the oven alongside the beef.
- Green Beans Almondine: A light vegetable side balances the heavy meat.
How To Store Roast Beef
- Refrigerate: Wrap the unsliced roast tightly in foil or cling film. It keeps for up to 4 days.
- Sandwiches: This cut makes the best cold roast beef sandwiches. Slice it all while cold for super thin, uniform pieces.
- Freeze: Wrap slices in portions and freeze for up to 3 months. Thaw in the fridge for sandwiches or quick meals.
Best Roast Beef Nutrition Facts
- Calories: 484 kcal
- Fat: 32g
- Carbohydrates: 0g
- Protein: 45g
- Iron: 15% DV
Nutrition information is estimated per serving.
FAQs
Can I cook this in a slow cooker?
You can, but Eye of Round is so lean that it often dries out in a slow cooker unless submerged in liquid. Oven roasting is superior for a slicing roast.
What if I don’t have twine?
It’s okay to skip tying, but check the temperature in multiple spots, as the thinner ends will cook faster than the thick center.
Why is my roast tough?
It was likely overcooked or sliced too thick. Eye of Round is unforgiving. Serve with gravy to add moisture if this happens.
Best Roast Beef Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
1
hourCalories
484
kcalA foolproof method for roasting affordable Eye of Round beef to tender, medium-rare perfection.
Ingredients
3 lbs Beef Eye of Round Roast
1/2 tsp salt (or more)
1/2 tsp garlic powder
1/4 tsp black pepper
Cotton twine
Directions
- Bring meat to room temp (1 hour).
- Preheat oven to 375°F (190°C).
- Tie roast with twine every 3 inches.
- Rub with salt, pepper, and garlic powder.
- Roast on a rack for 60 mins (20 mins/lb).
- Pull at 120-125°F internal temp.
- Rest under foil 15-20 mins.
- Slice very thinly.
Notes
- Room temperature meat cooks evenly.
- Do not cook past medium-rare for this lean cut.
- Slice thin to ensure tenderness.
- Leftovers make excellent sandwiches.
