Eye of round is one of the least expensive cuts of meat and is best when roasted.

Everyday Food, May/June 2003


Recipe Summary

40 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. In a large saucepan, cover potatoes with water; bring to a boil, and add 1 teaspoon salt. Cook until potatoes are slightly soft on the outside, about 12 minutes. Drain; return to pan. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Shake pan to soften edges.

  • Pour oil in a large roasting pan; place in oven. On a plate, mix together flour, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge beef in flour mixture, turning to coat all sides.

  • Transfer potatoes to hot roasting pan; toss to coat. Place beef in center of pan; roll in oil, leaving fat side up. Roast until beef is 120 degrees. 40 to 45 minutes. Turn potatoes after 15 minutes of cooking.

  • Remove potatoes and beef. Cover; let beef rest about 20 minutes before slicing thinly to allow temperature to reach 135 to 140 degrees for medium-rare.

  • Place roasting pan over medium heat. Add broth; simmer, scraping bottom of pan, about 1 1/2 minutes. Serve sauce with beef and potatoes.


Reviews (1)

60 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 31
  • 2 star values: 10
  • 1 star values: 7
Rating: 1 stars
normally Martha never steers me wrong but this recipe was AWFUL. the flavors were fine but the method of cooking this extremely tough and lean cut of beef did not work. I'm not sure if there's a way to make Eye of Round not taste like shoe leather but this is not the way. I took a video of my dog eating the copious leftovers and even she's having trouble getting through it. https://instagram.com/p/9XGERHrkh4/