How Long To Cook A Beef Eye Of Round Roast For Perfectly Tender Results

Cooking a beef eye of round roast to tender, juicy perfection may seem intimidating. But have no fear, with the right technique, this lean and economical cut can become a delicious centerpiece for any meal. In this article, we’ll walk through everything you need to know to cook an eye of round roast in the oven or slow cooker.

Selecting and Preparing the Roast

When purchasing an eye of round roast look for one that is around 3 to 4 pounds with uniform coloration and moderate marbling throughout. Make sure it has a trim even shape without any dark bruising or ragged edges.

Before cooking, rinse the roast and pat it completely dry with paper towels. Trim off any excess hard fat to allow for more even cooking. Apply a generous dry rub all over the roast. A simple but tasty blend is kosher salt, black pepper, garlic powder, dried thyme and rosemary. Allow the seasoned roast to sit out for 30 minutes so the spices are absorbed.

Oven Roasting Methods and Times

To achieve tender results oven roast the eye of round at 325°F. This relatively low temperature will gently cook the meat without drying it out. Use the following roasting times as a guide

For rare doneness, roast for around 45-60 minutes total. The internal temperature should reach 120-125°F.
For medium rare doneness, roast for 60-75 minutes total. The internal temperature should be 130-135°F.
For medium doneness, roast for around 75-90 minutes total. The internal temperature should reach 140-145°F.

Always rely on an instant read meat thermometer for the most accuracy in determining doneness. Remove the roast when it’s 5°F below your final target temperature since it will continue cooking during the resting time.

Tips for the Most Tender, Juicy Results

Follow these useful tips for getting the best results when oven roasting an eye of round:

Sear the roast first to enhance flavor and texture.
Season generously with salt, pepper and herbs.
Add aromatics like onions and garlic.
Pour a small amount of beef broth or wine in the roasting pan.
Use a meat thermometer to monitor the internal temperature.
Allow the roast to rest for 10-15 minutes before slicing.
Slice thinly against the grain.

How Long To Cook Eye Of Round Roast In A Slow Cooker

Cooking eye of round roast in a slow cooker is an easy hands-off method. Use the following times as a guide:

For fall-apart tender shreds, cook on low for 8-10 hours until 190-200°F.
For moderately tender slices with some bite, cook on high for 5-6 hours until 170-180°F.
For medium rare doneness, cook on high for 3-4 hours until 130-140°F.

Since slow cookers can vary, check the internal temp with a meat thermometer to be sure it has reached your desired doneness.

Tips For Maximizing Tenderness

Here are some useful tips to ensure your eye of round roast turns out juicy and tender:

Bring the roast to room temperature before cooking.
Season generously with salt, pepper and herbs.
Sear or brown the roast first for enhanced flavor.
Add onions, carrots, celery and garlic to the slow cooker.
Use a meat thermometer to monitor doneness.
Allow time to rest before slicing.
Slice across the grain for tenderness.
Add broth, wine or water to the roasting pan or slow cooker.
Cook low and slow, whether roasting or slow cooking.

Serving Suggestions

Slice your perfectly cooked eye of round roast and serve it alongside:

Mashed or roasted potatoes
Sauteed vegetables like green beans
A fresh salad or roasted veggies
Yorkshire puddings or rolls
Au jus, gravy or horseradish sauce

With the proper technique, inexpensive eye of round roast can become a delicious and impressively tender entrée. Follow this guide to prepare it to juicy perfection in the oven or slow cooker. In no time, you’ll be able to enjoy tasty roast beef meals any night of the week.