Ingredients
Equipment
Method
- Begin by preheating your oven to 400°F (200°C). If your eye round roast is tied with butcher's twine, leave it in place as it helps the roast cook evenly. Pat the beef eye round roast completely dry with paper towels. This step is crucial for achieving a beautiful, caramelized crust.1 (3-4 pound) beef eye round roast, trimmed of excess fat
- In a small bowl, combine the olive oil, dried rosemary, dried thyme, garlic powder, onion powder, salt, and black pepper. Stir until a paste-like consistency is formed.2 tablespoons olive oil, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper
- Generously coat the entire surface of the dried beef eye round roast with the prepared herb and spice rub. Ensure all sides are evenly covered.1 (3-4 pound) beef eye round roast, trimmed of excess fat
- For an even richer flavor and a more appealing crust, you can sear the roast before roasting. Heat a large, oven-safe skillet over medium-high heat. Add a tablespoon of oil if needed. Sear the roast for 1-2 minutes per side, until browned. *Skip this step if you prefer to roast directly.*
- If you didn't sear the roast in an oven-safe skillet, place the seasoned roast in a roasting pan. Pour the beef broth and Worcestershire sauce into the bottom of the roasting pan. This will create a flavorful pan sauce and add moisture during the cooking process.1 (3-4 pound) beef eye round roast, trimmed of excess fat, 1 cup beef broth, 2 tablespoons Worcestershire sauce
- Place the roasting pan in the preheated oven. Roast for approximately 15-20 minutes per pound for medium-rare, or 20-25 minutes per pound for medium. An instant-read thermometer inserted into the thickest part of the roast (avoiding any fat pockets) should read:
- 130-135°F (54-57°C) for rare
- 135-140°F (57-60°C) for medium-rare
- 140-145°F (60-63°C) for medium
- Once the roast reaches your desired internal temperature, carefully remove it from the oven. Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This resting period is vital for allowing the juices to redistribute throughout the meat, resulting in a more tender and moist roast.
- While the roast is resting, you can make a quick pan sauce. Place the roasting pan over medium heat on the stovetop. Scrape up any browned bits from the bottom. If you want a thicker sauce, you can whisk in a tablespoon of cornstarch mixed with a little water. Simmer until slightly thickened. Strain the sauce if desired.
- After resting, slice the Eye Round Christmas Roast against the grain into thin to medium-thick slices. If you used butcher's twine, remove it before slicing. Serve immediately, drizzled with the pan sauce and garnished with fresh chopped parsley. Offer Dijon mustard on the side for an extra kick.Fresh parsley, chopped, 1 tablespoon Dijon mustard
Notes
Leftover Eye Round Christmas Roast can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the sliced roast in a freezer-safe bag or container for up to 3 months. To reheat, gently warm the slices in a skillet over low heat with a splash of beef broth or water, or microwave them for short intervals until heated through – avoid overheating, as this can dry out the meat. If reheating a whole roast, cover it tightly with foil and place it in a 300°F (150°C) oven until warmed through.