We haven’t been eating a lot of beef recently. I usually only buy steaks and roasts when they are on sale, and it’s been a while since I’ve come across a good deal.  Beef can be so expensive, but it’s something everyone in the house really enjoys and looks forward to. Enter, the eye of the round roast. At around $3.00 per pound, it’s a very affordable cut. I love a beautiful tenderloin as much as the next person, but they’re very pricey!

This is a great option for nice dinner of roasted beef, that doesn’t cost an arm and a leg. Would also be great for entertaining for the Holidays (roast beast, anyone?). It requires a bit of forethought, with the salt marinade overnight, but otherwise it’s pretty effortless. If you don’t have a digital probe thermometer, I highly recommend getting one. To achieve proper medium-rare results with beef, it’s an essential piece of kitchen equipment. Makes roasting meats of any kind a “no-brainer”. I served it sliced, as is. But, it’s also wonderful with a bit of horseradish – or, a jus made from the pan drippings. Leftovers make a fabulous french dip or roast beef sandwiches the next day. Put this on your menu for Sunday dinner this week!

9 Comments

  1. Maryellen
    Posted December 16, 2011 at 9:43 AM | Permalink

    Wow! Yummy! Just like I love my meat.

  2. Posted December 16, 2011 at 6:32 PM | Permalink

    Yum! Want a dinner guest? I’ll bring dessert!

  3. Erin
    Posted December 18, 2011 at 12:25 AM | Permalink

    This looks delicious! What a great idea for cost cutting.

  4. Posted December 18, 2011 at 7:05 AM | Permalink

    This sounds wonderful and your pictures are mouth watering. I hear you on the prices of beef, but gosh if you can make something this good @ 3 bucks per pound I need to try it. I am pinning this- would be great at some point over the holidays.

  5. Dan
    Posted December 3, 2016 at 6:15 PM | Permalink

    This recipe GANGSTA!!

  6. Posted December 6, 2017 at 3:48 AM | Permalink

    Hi,
    Your recipe for sirloin tip looks great. This looks so good and I can almost smell it, And These look beautiful and delicious. This is the best recipe for roasting beef I’ve ever tried! Everyone raved about the roast , even days later. But I do not like the mess searing makes. Can I just cook the roast longer in the oven?

    • Posted December 29, 2017 at 4:10 PM | Permalink

      Sure could. Kick on the broiler at the end of cooking, to give the top a litte crust action.

  7. David C Randall
    Posted February 6, 2018 at 11:33 PM | Permalink

    One method that skips the pan browning and has worked beautifully for me with the lean eye of round: preheat to 500, yes 500. Leave it at that for 10 minutrs, empty, so the walls are thoroughly hot. Place your (seasoned in advance, however you like, plain salt, a grainy mustard-salt-flour crust, salt and thyme, garlic slivers into the gaps, whatever) on a rack, and roast for 7 min per pound. Then, never opening the door, turn the oven off (off) for 20 min more per pound..if you find your oven leaks heat too fast (most wont) and it’s too rare, turn down to 200 or 225. This is for mid-rare. 25 per pound will give you medium. Eye of round isn’t worth the effort higher than that.

  8. Jamie
    Posted March 29, 2018 at 7:26 AM | Permalink

    I cooked it just like this and thought it wouldn’t be hot enough. But it came out perfect. I also put herbs on it when I salted it over night. It came out EXCELLENT. My family loved it. Esp my daughter who had roast beef sandwiches for school lunch the next day. Thank you.

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