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Tender Eye of Round Roast

Rated as 4.31 out of 5 Stars

"Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man."
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2 h 30 m servings 685
Original recipe yields 4 servings


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  1. Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
  2. On a baking sheet, place two sheets of Reynolds Wrap(R) Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
  3. Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
  4. When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
  5. Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.


  • Wrapping your roast in Reynolds Wrap® Aluminum Foil ensures a tender, flavorful meal every time!

Nutrition Facts

Per Serving: 685 calories; 25.6 2.2 99.7 199 1231 Full nutrition

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Read all reviews 86
  1. 98 Ratings

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Most helpful positive review

I had never tried making this type of roast before, and I found this recipe on Pinterest. It turned out beautifully, and everyone loved it. It is a keeper, and I will make it again!

Most helpful critical review

I marinated my roast for over 48 hours. (Change of plans is why it was so long.) I should have used my own judgement to cook it. Tough, tough, tough. Eye of round does not belong with this cooki...

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Least positive

I had never tried making this type of roast before, and I found this recipe on Pinterest. It turned out beautifully, and everyone loved it. It is a keeper, and I will make it again!

I followed the recipe exactly - my oven did not go down to 170 so I set it to 'warm' for the last hour of cooking. It turned out a perfect medium. I served it with mashed potatoes and steamed sp...

I'm making it again for the Super Bowl. It was so easy and came out so well the first time I tried the recipe.

I have made this three times and it is easy and great! I buy locally raised grass fed beef and it is fantastic. This recipe gives me control over the temperature. I do weigh each roast so I cut ...

I have never been great at cooking beef but followed the recipe and found it was easy and delicious. The gravy was fantastic, best ever. This will be used again many times.

this is a great recipe. Eye of the round is easy to overcook, I took it out of the oven at rare and it looked close to medium rare. the seasoning is great and the directions look complicated ...

This was so easy and so flavorful. I've made this a few times now and my family loves it.

A+. First time try yielded roast beast perfection. 13 mins at 500 for small (2.08 lb) eye of round. Then nothing for 2hours. Evenly medium rare. Started with Room temp roast with oil n aggressiv...

I've never been able to cook roasts but I followed this recipe and it was delicious!!! This will be my recipe for future meals! Very easy & meat was tender & cooked to perfection!