Eye Of Round With Rosemary
Juicy eye of round beef infused with rosemary and seasoned with salt and pepper, perfect for a hearty, flavorful meal suitable for special occasions or family dinners.
Ingredients
Instructions
- Season the meat 2 days before cooking or less.
- Rub the entire surface of the meat liberally with seasoned salt, garlic salt, black pepper, and crushed rosemary.
- Wrap the seasoned meat tightly in foil and refrigerate.
- One hour before cooking, remove the meat from the refrigerator and bring it to room temperature.
- In a skillet, brown the meat on all sides in 1 teaspoon of shortening.
- Place the browned meat in a shallow roasting pan.
- Bake at 300°F (150°C) until done, approximately 15 minutes per pound for rare, 20 minutes per pound for medium, and 22 minutes per pound for well done.
- Serve at room temperature.
Tips & Substitutions
For enhanced flavor, consider marinating the eye of round in a mixture of red wine and herbs for a few hours prior to seasoning. If you don't have rosemary, thyme or oregano can be good substitutes. Ensure the meat is at room temperature before cooking for more even doneness. Use a meat thermometer for accuracy; 130°F for rare, 145°F for medium, and 160°F for well done.
Serving Suggestions
Serve the eye of round with a side of roasted vegetables or a fresh salad for a balanced meal. This dish pairs beautifully with Easy Chipped Beef In Gravy or mashed potatoes for a comforting dinner. For a more casual gathering, consider serving it in sandwiches or wraps with horseradish sauce for added flavor.
Storage & Reheating
Leftover eye of round can be wrapped tightly in foil or stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 250°F until warmed through, which helps retain moisture. Slicing it thinly against the grain also keeps it tender when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Eye Of Round With Rosemary contains roughly 86 calories, with 3g protein, 17g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while eye of round is a great choice for its leanness, you can use cuts like top round or sirloin. Just keep in mind that cooking times may vary based on the cut's thickness and fat content.
How can I tell when the meat is done cooking?
The best way to check for doneness is to use a meat thermometer. For rare, aim for 130°F; for medium, 145°F; and for well done, 160°F. Remember that the meat will continue to cook slightly after removing it from the oven due to residual heat.
What should I do if I find the meat too tough?
If the eye of round turns out tough, try slicing it thinly against the grain, which can help improve tenderness. Additionally, serving it with a sauce or gravy can add moisture and flavor, making it more enjoyable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).