Eye of Round Roast

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Eye of Round Roast

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6 servings


  • 3-5 pound Eye of round roast
  • 3/4 cup Butter, softened
  • 1 1/2 tbsp Dried rosemary
  • 1 1/2 tbsp Dried thyme
  • 1 1/2 tbsp Kosher salt
  • 2 tsp Ground black pepper
  • 5 cloves Garlic, peeled and halved
  • 1/2 cup Drippings
  • 1 cup Beef stock
  • 2 tbsp Cornstarch
  • 1/4 cup Cold water


  • Remove roast and let sit at room temperature for one hour
  • Place a roasting rack onto a rimmed cookie sheet (to catch drippings). Place roast on top, fat side up
  • Combine butter with rosemary, thyme, salt and pepper
  • Using a small knife, cut a small slits into fat cap throughout the fat layer of the roast. Take garlic cloves, lather them with butter mixture and push into the slices of the roast. Making sure they are completely in the roast.
  • Take remaining butter and cover roast completely
  • Preheat oven to 450 degrees F
  • Place roast in 450 degree F oven for 10 minutes
  • After 10 minutes, turn oven temperature down to 325 degrees and cook until internal temperature reaching 130 degrees F. Approximately 2 hours.
  • Take roast out of oven, create a tent with tin foil and let rest for 15 minutes.
  • Remove drippings and place in saucepan, make sure to scrape the browned bits off the bottom of the cookie sheet as well. Add half the broth then bring to boil for 2 minutes
  • Add remaining broth
  • Whisk cornstarch and water together then whisk into saucepan
  • Cooke until thickened
  • Slice eye of round into thin slices, serve and enjoy!
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