21 eye round roast recipes

Eye of round roast marinated overnight in Chinese hot mustard, garlic, soy, and Worcestershire, then high-heat roasted with potatoes. A budget cut cooked right.

Herbed beef eye of round roast rubbed with basil, marjoram, paprika, and a flour crust. Slow-roasted to tender pink for an effortless Sunday centerpiece.

Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.

Flour-coated round steak browned and slow cooked with tomato sauce, onions, and green peppers until fork-tender. A hands-off comfort food dinner that simmers all day while you do your thing.

Pepper-crusted roast beef rubbed with Dijon and coarsely cracked mixed peppercorns, served with a compound butter of roasted red peppers, basil, and parsley. A showstopper roast that slices beautifully.

Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.

Clay pot roast marinated 3-4 days in soy sauce, marsala, sesame oil, and curry powder, then roasted at high heat with carrots and onions. Tender, deeply seasoned beef.

Sweet, sour and salty chunks of beef roast just melted in my mouth. The spices added just right amount of yumminess. The sauce was so flavourful too. My plate was clean in the end, because I couldn't leave anything behind. Yum!

Let the succulent aroma of this savory dish into your home with this simple and easy to follow recipe.

Slow-braised beef eye of round simmered with soy sauce, dry sherry, fresh ginger, and mushrooms until fork-tender. Sliced and served over hot rice with a rich pan gravy.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Italian beef eye of round marinated in vinegar, Worcestershire, and oregano before roasting. Sliced thin and served on poorboy buns with savory au jus sauce.

Italian-seasoned beef and sausage mixed with creamy ricotta and Parmesan, rolled in layers of buttered phyllo, and baked into a crispy golden strudel. A show-stopping dinner or appetizer.

A make-ahead beef roast with a caper sauce. Thinly sliced and arranged on a plate or cubed and served as an appetizer.

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.