Farm-Fresh Tips for Beef Eye of Round Roast
The eye of round roast is lean, flavorful, and best when cooked gently for slicing thin. It’s a classic cut for roast beef sandwiches or hearty family dinners. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the roast sit out for 30–60 minutes for even cooking.
Season Generously – Rub with kosher salt, cracked pepper, and herbs, or marinate for extra flavor.
Sear for Crust – Brown all sides in a hot skillet or roasting pan to lock in juices.
Roast Low & Slow – Cook at 225–250°F until the internal temperature reaches your desired temp.
Cook to Medium-Rare – Pull at 125–130°F for best tenderness (it will rise to 130–135°F while resting).
Rest & Slice Thin – Let rest at least 15 minutes, then slice very thin against the grain for maximum tenderness.
From Farm to Feast—happy cooking!