Beef Eye of Round Roast

Close up of sliced eye of round roast over corn and tomatoes

My flavorful eye of round roast is budget-friendly, easy to make, and great for the holidays or a comforting weeknight dinner!

Course Main Course

Cuisine American

Keyword beef eye of round roast, eye of round roast, eye of round roast recipe, how to cook eye of round roast

Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings servings

Calories 614kcal

Author Isabel Laessig

Equipment

Oven

Ingredients

3 pound eye of round roast trimmed - leave fat on one side
4 Tablespoons olive oil divided
4 large sweet potatoes sliced thinly
4 ears fresh corn
1 pint grape tomatoes halved
2 green onions sliced thinly

Brown Sugar Rub

1 cup brown sugar
4 Tablespoons Spanish paprika do not use smoked Paprika
1 teaspoon ground black pepper
2 teaspoons garlic powder
1 Tablespoon sea salt

Instructions

Preheat your oven to 425°F. While it preheats, mix together brown sugar, Spanish paprika, ground black pepper, garlic powder, and sea salt in a bowl. Set aside about a fourth of the seasoning to use for the vegetables later.
1 cup brown sugar, 4 Tablespoons Spanish paprika, 1 teaspoon ground black pepper, 2 teaspoons garlic powder, 1 Tablespoon sea salt
Brush your eye of round roast on all sides with about two Tablespoons of olive oil, then season to coat completely. Pat the rub down to ensure the seasoning sticks to the roast.
3 pound eye of round roast, 4 Tablespoons olive oil
Use a sharp knife to cut sweet potatoes into slices. Arrange the slices in a circular pattern on a baking pan or sheet, and brush with a Tablespoon of olive oil. Sprinkle the sweet potato slices evenly with about a third of your reserved seasoning after brushing with oil.
4 large sweet potatoes, 4 Tablespoons olive oil
Place seasoned roast on top of the sweet potatoes in the center. Roast for 20 minutes.
While your roast is in the oven, combine corn and tomatoes in a baking pan. Add the remaining seasoning, plus olive oil. Mix well.
4 ears fresh corn, 1 pint grape tomatoes, 4 Tablespoons olive oil
After 20 minutes, add the corn and tomatoes to the oven with the roast. Lower the oven temperature to 325°F.
Roast for an additional 50 minutes. Carefully remove the roast and vegetables once done, and tent the roast with foil. Let it rest 15 minutes before carving. Cut against the grain for best results. Serve with sliced green onions.
2 green onions

Video

Notes

Season everything from the beef to the sweet potatoes and roasted corn salad with the brown sugar rub. This gives the dish so much flavor and ties everything together!
Let your roast rest for 15 minutes before carving it. This locks in the juices and helps keep it tender.
Slice against the grain, always!

Nutrition