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

Holiday Eye of Round Roast with Roasted Corn Salad

Yes, you CAN have an amazingly flavorful and tender holiday roast on a budget: our Eye of Round Roast recipe proves it!
Course Main Course
Cuisine American
Keyword eye of round roast, eye of round roast recipe, roast beef recipes
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 631kcal
Author Isabel Laessig


  • Oven


  • 3 lb. eye of round roast trimmed - leave fat on one side
  • 4 Tbsp. olive oil
  • 1 recipe sweet and salty beef rub
  • 4 large sweet potatoes sliced thinly
  • 4 fresh ears of corn
  • 1 pint grape tomatoes halved
  • 2 green onions sliced thinly


  • Preheat oven to 425°F.
    Brush eye of round roast with olive oil on all sides, then season with sweet and salty beef rub.
    Pat the rub down into the beef to give it a nice coating, but save some of the seasoning to season your veggies with!
    seasoned eye of round roast on a cutting board
  • Slice 4 large sweet potatoes and arrange the slices in a circular pattern on a baking pan or sheet. Brush with olive oil.
    sweet potatoes sliced on a platter in a circle pattern
  • Place your seasoned roast on top of the sweet potatoes in the center. Roast for 20 minutes at 425°F and make your roasted corn salad in the meantime.
    uncooked eye of round roast on sweet potatoes on a platter ready to roast
  • Combine corn and tomatoes in a baking pan and add the remaining seasoning plus 1 Tbsp. olive oil. Mix well and add to the oven after the initial 20 minutes is up.
    Lower the oven temperature to 325°F.
    Corn and tomatoes seasoned with beef rub in a white baking dish
  • Roast for an additional 50 minutes. Remove both from oven when done and tent the roast with foil. Let rest for 15 minutes before carving.
    Spoon roasted corn salad over eye of round roast, then slice, serve, and enjoy!
    Sliced eye of round roast on a platter with sweet potatoes, corn, and tomatoes



  • 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!


Calories: 631kcal | Carbohydrates: 77g | Protein: 44g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 929mg | Potassium: 1651mg | Fiber: 10g | Sugar: 39g | Vitamin A: 28365IU | Vitamin C: 16mg | Calcium: 134mg | Iron: 5mg