🍽️  Recipe of the Week Garlic-Herb Eye of Round Roast

Garlic-Herb Eye of Round Roast

Lean, flavorful, and ready for leftovers that actually excite you.

If you’ve been sleeping on the eye of round roast, it’s time to wake up and smell the garlic. This recipe brings out the best in one of beef’s most underrated cuts — a lean, budget-friendly roast that sings when cooked low and slow with the right aromatics. The garlic-herb rub creates a savory crust that seals in the beefy flavor, and the foolproof oven method delivers juicy slices every time.

Whether you’re feeding a crew or meal-prepping for the week, this roast delivers big.

🧄 Ingredients

• 3 lb eye of round roast

• 3 cloves garlic, minced

• 2 tsp kosher salt

• 1 tsp cracked black pepper

• 1 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried rosemary

🔥 Method

1. Preheat your oven to 500°F.
   This high-heat start creates a beautiful crust on the outside of the roast while keeping the inside rosy and tender. Make sure your oven is fully preheated before you begin.

2. Mix your rub.
   Combine garlic, salt, pepper, thyme, rosemary, and olive oil in a small bowl to make a thick, aromatic paste. It should smell good enough to eat on its own.

3. Coat the roast.
   Pat the roast dry with paper towels, then rub the garlic-herb mixture all over the meat. Get it into every nook and cranny.

4. Place the roast on a rack in a roasting pan.
   Using a rack ensures even cooking and helps the hot air circulate around the roast for a crispier crust.

5. Roast at 500°F for 7 minutes per pound.
   For a 3 lb roast, that’s 21 minutes. Trust the math — this high heat sear is the first step in the magic.

6. Turn the oven OFF and don’t touch that door.
   Let the roast sit inside the oven (door closed!) for 2 full hours. No peeking. The residual heat slowly cooks the roast to perfection without overcooking the lean muscle.

7. Remove and slice thin.
   Use a sharp carving knife to cut against the grain. The thinner the slice, the more tender it’ll be.

👨‍🍳 Pro Tips

• Use a meat thermometer if you’re unsure. Internal temp should hover around 130–135°F for medium rare.

• Want it rare? Knock the oven time down a minute or two per pound and reduce resting time by 15–20 minutes.

• Don’t skip the rest. This is what makes lean roasts tender instead of tough.

🥪 Serve It Up

This roast is crazy versatile. Serve it hot with mashed potatoes and green beans, or let it chill and slice it up for sandwiches. Some killer pairing ideas:

• Slathered in horseradish cream on a brioche bun

• Layered in a baguette with arugula and pickled onions

• Served cold with mustard and Swiss cheese

• With roasted root vegetables and a red wine jus

🔥 Want next-level leftovers? Chop the roast into cubes, crisp them up in a cast iron, and stuff them into tacos with chimichurri.

🥩 Final Bite

The eye of round roast might be humble, but with this garlic-herb treatment, it becomes the MVP of your meal prep game. Easy to make, easy to love — and most importantly, packed with beefy goodness.

Let us know how yours turns out, and don’t forget to tag #TheWeeklyMeatUp when you post that sliced perfection!