This easy beef round roast recipe turns a humble cut into a tender, succulent centerpiece. Seasoned simply and slow-cooked, it delivers rich, savory flavor perfect for any occasion.
Family Favorite Beef Round Roast
- This is the best method for a juicy, flavorful round roast using simple seasonings and a cast iron pan.
- This eye of round roast is budget-friendly and versatile, making it great for family dinners, crowds, or weekly meal prep. Cut thin slices against the grain for sandwiches or wraps, or shred it and pile it into tacos.
- It pairs perfectly with grilled vegetables, fresh salad, and warm rolls for a complete meal.
- The recipe is is a breeze to prep, and easily adaptable. Cook it in the oven, slow cooker, smoker, or Instant Pot with delicious results every time.
Ingredients
- Beef Round: Boneless beef round cuts, including top round, bottom, and eye of round roasts, come from the leg or rump area. Slow cooking brings out their rich flavor and makes them as tender and delicious as premium choice or Angus cuts.
- Seasonings: Dry rubs range from mild savory to bold and spicy, depending on the flavor profile and how the beef will be used. Adjust the recipe to suit your taste.
Seasoning Switch Ups
- Place the top-round roast on a raft of sliced white or yellow onions, or on a wire rack, before baking. This keeps the meat out of the fat drippings and adds flavor.
- Spice it up with a beef brisket rub or this bold jerk seasoning to create a unique signature dish. Add a couple of teaspoons of onion powder to the seasoning mix.
How to Make Beef Round Roast
- Generously oil and season the roast with herbs.
- Place roast in a skillet, Dutch oven, or roasting pan and bake. (full recipe below).
Roast Times
- Roast 1-2 hours per pound. If the roast is more long than round, the roasting time might need to be decreased.
- Rare Roast – 135°F
- Medium Rare – 140°F
- Medium – 160°F
In the Instant Pot
- Oil and season the roast, then set the Instant Pot to sauté and brown the meat on all sides.
- Add 1 cup of beef broth (or water) to deglaze the brown bits from the bottom of the pot.
- Place the roast on a trivet or onion raft, and seal the lid.
- Cook on the pressure cooker setting for 60 minutes, and allow the steam to naturally release.
Pro Tips & Tricks
- Lower the high temperature after the first 10 minutes. After that, low and slow is the key to a tender and juicy roast.
- Adjust the cooking time according to size of your roast and the temperature. Allow 1-2 hours per pound at 170°F.
- Tent with foil while roasting, if it appears to be drying out.
- Place probe thermometer at the center of the roast to check the internal temperature, and remove the roast from the oven once it reaches 135°F.
- Allow the roast to rest for a minimum of 10 minutes before slicing on a cutting board where it will continue to cook (carryover cooking) as it rests. This helps the juices to remain in the meat, and no one likes dry roast beef!
- Store whole or leftover beef round roast in an airtight container in the fridge up to 5 days or freeze up to 4 months.
Recipes for Round Roast Leftovers
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Beef Round Roast
Beef round roast is a budget cut of meat that cooks up tender and juicy with just a few simple ingredients.
Equipment
Cast iron skillet or small Dutch oven
Ingredients
- 2 to 4 pound beef round roast
- 1 to 2 Tablespoons olive oil
Dry Rub
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 450˚F.
- Cover roast in olive oil.
- In a small bowl, mix together Italian seasoning, garlic powder, parsley, salt, and pepper. Rub on all sides of the roast.
- Add to the bottom of a skillet or small Dutch oven. Place pan in the oven and bake for 10 minutes. Turn oven down to 150-170˚F and bake until thermometer reads 135˚F.
- Remove from the oven and rest for at least 15 minutes. Meanwhile, make gravy if desired.
Notes
- Nutrition is calculated for a 3 pound roast.
- Cook time is calculated at 1-2 hours per pound at 170˚F, using a 3 pound roast.
- Use a meat thermometer to monitor the internal temperature of the roast. Remove the roast once it reaches 135°F for rare. For medium rare, remove when the temperature reaches 140°F, and for medium, the temperature should read 160°F.
- Allow the roast to rest in its juices. While the roast rests, the juices pull back inside the meat, so allow a minimum 10 minute rest time before slicing.
- Refrigerate leftovers in an airtight container for up to 5 days or freeze up to 4 months.
Nutrition Information
Calories: 237 | Carbohydrates: 1g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 473mg | Potassium: 535mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 13IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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