Perfect Eye of Round Roast (Tender & Juicy Every Time)

eye of round roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner while chuck is more affordable and flavorful.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

Heat a large heavy bottom frying pan on high heat.

Add 3-4 tablespoons of canola oil to the pan.

Dredge the eye of round roast in a mixture of 1.5 cups flour, salt, black pepper, cayenne pepper, and paprika until coated.

Place the dredged roast into the hot frying pan and sear on all sides until browned, about a few minutes per side.

Preheat the oven to 425°F.

Once browned, transfer the roast to the oven at 425°F for 5-8 minutes.

After 5-8 minutes, reduce the oven temperature to 325°F and continue cooking for approximately 40-45 minutes, checking for doneness with a meat thermometer.

Remove the roast from the oven and let it rest for 5-8 minutes under a tent of foil to allow juices to redistribute.

Slice the roast against the grain, serving the end pieces for those who prefer well-done and the center for those who prefer rare.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens