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Eye Round Roast

5 from 8 votes

posted: 04/18/21

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This post may contain affiliate links. Please read my disclosure policy

Eye Round Roast is an easy to make weekend dinner. This roast beef recipe takes very little time to prepare but the finger licking marinade makes it perfect for entertain with.

eye round roast on a platter that has been sliced

One of my kids is obsessed with roast beef. She was likely a dinosaur in a past life, because she loves a big plate of meat. We have a few roast beef recipes that are regulars in our house (you can see them below the recipe card), but we love adding to the list.

What I love about this Eye Round Roast is that it is a more budget friendly piece of meat. This also means that it needs a little time and attention to make it tender. With my simple marinade, we do that with minimal work. It leaves you with a roast that was not only easy to make, but full of delicious flavor.

What is an Eye Round Roast?

Eye Round Roast is a very lean cut of beef from the round, or rear leg, of a cow. This is an economical and flavorful cut of meat. Because it is so lean, it is best enjoyed when it is braised or roasted, and only cooked to medium. In this recipe we are also going to marinate it to help tenderize it.

How to Cook Eye Round Roast

  1. Make the marinade. Combine all of the ingredients in a measuring cup. Pour the marinade over the eye round roast in a reusable container. Cover and refrigerate for 24 hours.
  2. Prepare the pan. For this recipe we will use a roast pan fitted with a rack. You can read more about this method below. Alternatively, you can place a cooling rack on a baking dish.
  3. Start the oven at a high temperature. Start the roast at 450 degrees for 15 minutes. This is similar to searing a roast in a skillet before putting it in the slow cooker.
  4. Reduce the oven temperature. After 15 minutes, reduce the oven temperature to 350 degrees and bake for 1 hour or until the temperature of the meat reaches 125 degrees. Use an instant read thermometer so as not to over cook your meat.
  5. Let the meat rest. Remove the roast beef from the oven and tent loosely with aluminum foil. Let rest for 10 minutes.
  6. Slice the meat thin. Because this is such a lean cut of meat, you will enjoy it most if you slice it very thin.
marinade being poured over a large piece of beef

Roast Beef Marinade

This very simple roast beef marinade is the same as I use for my Steak Kabobs. It is the perfect beef tenderizer, and works so well here too.

  • olive oil
  • soy sauce
  • brown sugar
  • lemon juice
  • Worcestershire sauce
  • garlic
  • black pepper
overhead view of a piece of beef in marinade

Substitutions and Variations

While the ingredients listed above make for the best version of the marinade in my humble opinion, there are a few substations or variations you can make if necessary.

  • To lower the sugar content of the marinade, replace the brown sugar with 1/2 tablespoon of honey or 2 tablespoons of brown sugar monk fruit.
  • If you or someone in your family is allergic to soy, you can replace it with Bragg’s. Start with 2 tablespoons as it is significantly more salty than soy sauce, and taste the marinade as you add more.
  • If you are on a low sodium diet, replace the soy sauce with low sodium soy sauce, and again only use 2 tablespoons to start. Add more only as needed for taste.

How Long to Marinate Beef

Normally, I suggest that meat should marinate for between 2 hours and 24 hours. For this recipe, given how lean the meat is, you should marinate the eye round roast for the full 24 hours.

Cooking Roasts on a Rack

Cooking roasts on a rack is my favorite way to cook them. This allows the air to circulate around the meat and cook evenly. It is essential in this recipe. I recommend invested in a roasting pan that is fitted with a rack, it comes in handy for so many recipes.

As mentioned above, if you don’t have a roasting pack with a rack, you can improvise. I’ve had readers tell me that placing a cooling rack – like the kind you use to cool cookies – placed on a 9 by 13 inch baking dish will work just as well.


How to tenderize eye of round roast?

The way we are tenderizing this lean cut of meat is by marinating it for 24 hours. There is salt in it from soy sauce and acid from lemon juice. Both will help make this a very tender roast recipe.

How long to cook eye of round roast?

This recipe takes 1 hour and 15 minutes to cook – 15 minutes at 450 degrees and 1 hour at 350 degrees.

What temperature is eye of round roast done?

Roasts are best when they reach 130 to 135 degrees. More than that and they will be overcooked and chewy. We like to pull our eye round roast out at 125 degrees as there will be a bit of carry over cooking that happens when it comes out of the oven.

overhead view of eye round roast recipe

What to Serve with Eye Round Roast

If you make this Eye Round Roast recipe or any of my other recipes, please leave me a comment and let me know what you think.

eye round roast on a platter that has been sliced
5 from 8 votes

Eye Round Roast

Serves: 6 people
(tap # to scale)
Prep: 5 minutes
Cook: 1 hour 15 minutes
Total: 1 day 1 hour 20 minutes
Eye Round Roast is an easy to make weekend dinner. This roast beef recipe takes very little time to prepare but the delectable marinade makes it perfect for entertain with.


  • 4 pounds eye of round roast
  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 1 tablespoon brown sugar packed
  • 1 tablespoon lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic minced
  • 1/4 teaspoon black pepper


  • Whisk together the olive oil, soy sauce, brown sugar, lemon juice, Worcestershire sauce, garlic, and black pepper in a mixing bowl.
  • Add the roast to a large ziplock bag and pour the marinade over the roast. Toss to make sure all sides are well covered. Refrigerate for 24 hours.
  • Preheat your oven to 450 degrees. Prepare a roasting pan with a wire rack.
  • Place the roast on the wire rack, discarding the rest of the marinade. Roast for 15 minutes at 450 degrees. Reduce the temperature of the oven to 350 degrees and continue roasting until the meat registers 125 degrees, about 1 hour.
  • Remove from the oven and let stand for 10 minutes before slicing. Cut in very thin slices to serve.
Fat: 16g (25%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
eye round roast on a platter that has been sliced

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Eye Round Roast

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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  1. Anna Rose says

    I usually bake the roast in a roaster pan early in the morning. After it bakes and cools, I slice the roast into slices and make homemade gravy, and serve it with mashed potatoes. Later for dinner. Have you ever tried that?

    • Lisa Longley says

      Hi Anna, we haven’t tried that actually. We usually just let it rest for 10 minutes, slice it and eat it.

  2. Rosa says

    The most disgusting beef roast I’ve made. Just wasted 4 lbs of good beef on this recipe. Huge disappointment!

    • Lisa Longley says

      Rosa, I am so sorry to hear this! It’s so frustrating when a recipe doesn’t work the way you want it to. I must say that I’m a little surprised because both the cooking method and the marinade on this are very solid and our family loved it. So I have a few questions to help trouble shoot this with you. Did you use all of the ingredients in the marinade? How long did you marinate the beef? Did you use a wire rack? Did you follow the cooking instructions about turning down the heat? What was the internal temperature of the beef when you took it out? How thin did you slice it? Any change in any of those – or especially multiple changes – could result in a truly disgusting piece of meat.

  3. Lennie says

    Did you use regular oven or conventional oven?
    Which do you recommend?

    • Lisa Longley says

      I made this in a regular oven. I have both and always get better results in my regular oven.

  4. Cherry says

    5 stars
    I used your delicious marinade on the 3.8 lb eye round roast and turned the meat over in the bag during the 24-hour period. My Maytag oven is not heating well and I had to keep checking to make sure it was on…. The meat turned-out medium rare, at 125 degrees, and that is perfect! Thank you for the cooking instructions, marinade recipe and support!

    • Lisa Longley says

      I’m so glad you enjoyed it!

  5. Leslie says

    5 stars
    I followed your recipe exactly as written. The roast turned out perfectly. It was very tender and full of flavor. My family absolutely loved it so your recipe is a keeper!

    • Lisa Longley says

      I’m so glad to hear that, Leslie!

  6. Rachel says

    I want to make this but have a 1.6 lb roast…how do I adjust cooking time?

    • Lisa Longley says

      It’s going to be a lot shorter. If I were making this, I would guess that it will be done about 20 minutes after turning the heat down. But you should definitely use a meat thermometer so you can nail the timing.

  7. Jane Serpa says

    I use eye of the round for my beef stew always tender. I use for Sunday roast but I [email protected] 325 degree 25 min per pound use meat thermometer

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners