roasted beef

Easy, moist-tender and flavor-packed EYE OF ROUND ROAST makes a great crowd-pleasing dinner for regular nights or the holidays. Every slice of this beefy roast packs a huge amount of flavor without the hefty price tag. Go add this to your menu and impress everyone at the table!

Eye of Round Roast

beef

(14 milliliters-28 milliliters) olive oil or butter

(2 grams) paprika

(6.7 grams-10.05 grams) minced rosemary

cayenne pepper ((optional))

garlic (, minced plus 6 or more for stuffing )

beef broth

(28 grams-42 grams) butter

salt and pepper (to taste)

Rinse roast and pat dry beef. Then season with salt and pepper.  

In a small bowl mix, olive oil or butter, paprika, rosemary, red wine, and cayenne pepper. Rub all over beef covering every inch of the beef with marinade.  Place in a zip lock or seal in a bowl. Refrigerate overnight. 

When ready to cook, drain the marinade and set aside. Remove any bits of herbs or spice from the beef.

Use a sharp paring knife to cut deep slits all over the roast. Stuff the slits with garlic cloves. Set aside until ready to brown. 

Melt butter or add oil to a pan over medium-high heat. Sear the roast on all sides until slightly brown- about 3-4 minutes per side. This helps hold the juices and sets the crust. 

Place in the desired oven safe pot. I use the same cast iron skillet that I used to brown the roast. 

Cook the roast in a preheated oven at 250 degrees F for about 1-2 hours or   until an instant-read thermometer inserted into the thickest part of the roast reaches 130-140 degrees. Please take note that cooking times will vary depending on the shape and size of the beef and desired doneness.

Meanwhile, while the beef is roasting, place the reserved marinade in a small saucepan and add the beef broth. Place over medium-high heat. Bring to a boil, then lower heat and cook until reduced and thickens slightly. Add butter, adjust with salt and pepper to taste. 

Remove the roast, and let it rest for 15-20 minutes to allow the juices to redistribute evenly throughout the roast before slicing into thin slices. 

Slice the roast against the grain, starting from the ends to the center. 

Serve with sauce. 

Homemade roast beef is roasted on high heat and slow cooked on low heat for the best texture — browned crust on the outside and tender, moist, juicy inside. 

Roast Beef

roast

olive oil

salt

black pepper

rosemary,

Italian seasoning

garlic,

onions,

carrots,

potatoes,

vegetable oil

balsamic vinegar

Use a paper towel to pat dry the round roast completely dry. Generously rub oil, salt, pepper, rosemary, Italian seasoning, and garlic evenly over the roast. Set aside for at least 30 minutes or refrigerate overnight. When ready to cook, it’s ideal to bring the marinated beef to room temperature to achieve even cooking and juicier meat.

In a large mixing bowl, add onions, carrots, potatoes, oil, salt, pepper, and balsamic vinegar. Toss well to coat.

Place the roast in a roasting pan with a rack in it and spread the vegetables around evenly.

Bake for 20 minutes, then reduce the heat to 350F and continue cooking for 1.5 hours until the internal temperature reaches 140 F for medium rare doneness. For medium doneness, the target temperature should be 155 F, about 2 hours. Check doneness using a digital meat thermometer inserted deep into the meat.

Remove the roasting pan and cover with aluminum foil to keep the meat moist. Let the beef roast rest for 15-20 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting

Slice and serve with the roasted vegetables.

This Roasted Beef features marinated pieces of beef that are roasted in the oven, along with some delicious veggies as a bonus, for the perfect dinner meal!

Easiest Roasted Beef Recipe (Effortless Meal with Veggies!)

seasoning

sea salt

pepper

2.5 lbs. – red potatoes

baby carrots

broccoli

parsley

½ cup – homemade mayonnaise

garlic

Let's start by prepping and marinating our beef first! Pat the beef dry with paper towels and cut the meat into 1-inch (2.5 cm) cubes and place it into a small glass bowl that has a lid.

Season it with Mrs. Dash seasoning, salt, and pepper. Cover the bowl with a lid and let the meat marinate for 2 - 4 hours in the fridge. You don't have to marinate it for that long if you're short on time.

How to Prep Beef for Roasted Beef

Preheat the oven to 400 F (204 C).

Start by rinsing broccoli, cutting it into florets, and placing it into a large bowl.

Next, rinse and scrub the potato with a vegetable brush. Cut the potato into 1-inch (2.5 cm) cubes, and add to broccoli florets.

Then rinse baby carrots and add to the potato and broccoli florets. Add mayonnaise, Mrs. Dash seasoning, salt, and pepper. Mix to combine.

This step is optional. Separate broccoli from potatoes and carrots. I personally prefer to add broccoli halfway through roasting time because we like broccoli a bit crunchy.

Place vegetables in a 13 x 18 baking sheet or roasting pan lined with parchment paper. Add seasoned meat and bake for 20 minutes at 400 F (204 C).

Remove the pan from the oven. Add broccoli florets and roast for additional 20 minutes.

Remove from the oven and serve hot and fresh.

How to Prep Veggies for Roasted Beef

What is done with the garlic cloves? I’m going to make this in a couple days and there is no mention of how or when to incorporate the garlic cloves. Thank you!

Really enjoyed this! Thanks for the recipe. I was a little hesitant about the idea of the mayo but glad I tried it. I used rainbow baby carrots, brussel sprouts instead of broccoli, and I added an onion. I drained the liquid partway through because it looked like the meat was boiling and I didn't want it to get tough. It only took 35 minutes for mine to get done and my oven tends to take longer. Looking forward to eating leftovers tomorrow.

We had this dish for dinner today and everyone liked it! I was surprised that 35 mins total was enough for both the lean meat and vegetables. I added broccoli after 20 mins and it tasted perfect. This time I used caribou cause that's what I took out of the freezer to use in this week's menu. Next time I'm making this dish with beef. I bet it's going to be even tastier. Thank you for this recipe. Another great idea to make dinners in a variety of ways. 

Has anyone complained about the rating system not allowing to put 5 stars? I keep on pressing on the 5th star and it stays blank, or only puts 3 stars selected. This is not my first time having this issue. I wonder why? Last time it took me over 5 minutes to finally leave a 5 star on one of your other recipes. 

Finally! Wow.

Perfect recipe for my busy life. Thank you!

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Eye of Round Roast

Roast Beef

Easiest Roasted Beef Recipe (Effort...

Top 3 roasted beef recipes from across the web

The most viewed roasted beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Eye of Round Roast

Roast Beef

Easiest Roasted Beef Recipe (Effort...

The most viewed roasted beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine