Pepper and Garlic Eye of Round Roast

Pepper Garlic Roasted Eye of Round
Pepper and Garlic Eye of Round Roast. Photo: Diana Rattray
  • 2 hrs 25 mins
  • Prep: 10 mins,
  • Cook: 2 hrs 15 mins
  • Yield: Serves 5 to 6
Ratings (19)

Cracked black pepper, fresh garlic, and Cajun seasoning flavor this lean eye of round beef roast. If you have some flavored olive oil, this is an excellent use for it. I had some spicy Harissa infused olive oil, which added some extra spiciness to the roast.

The beef is roasted for a short time at a high temperature, then it is left in the closed oven to finish cooking. 

What You'll Need

  •  1 eye of round roast, about 3 to 3 1/2 pounds
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper or coarsely ground black pepper
  • 1 teaspoon Cajun style seasoning
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil

How to Make It

 Line a roasting or baking pan with foil.

Put the roast in the lined baking pan, fattiest side up (if there is a layer of fat on the roast - it is usually quite lean).

Combine the remaining ingredients in a small bowl and blend thoroughly. Rub the roast all over with the mixture.

Let the roast stand at room temperature for 20 to 30 minutes or refrigerate for 1 to 3 hours. If refrigerating, take it out about 20 to 30 minutes before roasting to bring it up to room temperature.

Heat the oven to 500° F (260° C/Gas 10).

Roast for 6 minutes per pound for medium. My roast was 2 1/2 pounds, so I roasted it for 15 minutes. For rare, roast for 5 minutes per pound. For well-done, 7 minutes per pound.

Turn the oven off (do not open the oven door) and leave the roast for 2 hours. 

Beef Temperature Chart

  • Rare120 F - 125 F (48.9 C to 51.6 C)
  • Medium-rare130 F - 135 F (54.4 C to 57.2 C)
  • Medium140 F - 145 F (60 C to 62.8 C)
  • Medium-well150 F - 155 F (65.5 C to 68.3 C)
  • Well done160 F (71.1 C) and above

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