Eye Round Roast Recipe Pioneer Woman: Your Guide to a Tender & Budget-Friendly Roast Beef

Gravy pouring over slices of eye of round roast beef with text overlay.

Are you craving a classic, comforting roast beef dinner but watching your budget? Look no further! This eye round roast recipe, inspired by the home-style cooking of Pioneer Woman, delivers incredibly tender and flavorful results without breaking the bank. Forget expensive cuts – with the right technique and a simple yet aromatic seasoning, you can transform an economical eye of round roast into a family-favorite meal, perfect for holidays or a satisfying weeknight dinner. Get ready to impress your loved ones with a juicy roast beef and rich gravy that tastes like it came straight from Ree Drummond’s kitchen!

We often associate tender, melt-in-your-mouth roast beef with premium cuts like beef tenderloin or prime rib. However, the secret to enjoying roast beef more often lies in mastering the art of cooking less expensive cuts. This eye of round roast recipe is your gateway to enjoying a delicious roast beef dinner any time the craving strikes, proving that budget-friendly can be absolutely delicious. It’s time to rethink roast beef and discover the potential of the humble eye of round!

Sliced eye of round roast beef on a white platter next to a gravy boat with overlay text.

Mastering the Eye of Round Roast: What You Need to Know

Sliced eye of round roast beef on a cutting board.

What Exactly is Eye of Round Roast?

The eye of round roast comes from the round primal cut, located in the hindquarters of the cow. Because this area is well-exercised, the eye of round is a leaner cut of beef compared to more tender (and pricier) options. While it might not be as naturally tender as a ribeye, its robust beefy flavor and budget-friendly price make it an excellent choice for roast beef when cooked correctly. Think of it as a blank canvas, ready to absorb flavors and become wonderfully tender with the right approach.

If you are looking for an economical alternative for roast beef, eye of round is your best bet. Other cuts from the round primal, such as top round, bottom round, rump roast, or sirloin tip roast, can also be used. In fact, the eye of round is also the star ingredient in many deli-style roast beef recipes due to its lean texture and ability to slice thinly.

Key Ingredients for Pioneer Woman Style Eye Round Roast

The ingredients needed to make Eye of Round Roast Beef with Gravy

Eye of Round Roast: Easily found in most grocery stores, and often available in bulk packs at warehouse stores like Costco for even better value. Look for a roast between 2 ½ to 3 ½ pounds for this recipe.
Olive Oil: Essential for coating the roast and helping the seasoning adhere, while also promoting browning.
Roast Beef Seasoning Mix: This is where the magic happens! A blend of aromatic dried spices is the key to infusing the lean eye of round with incredible flavor. We’ll use a mix of:
- Kosher Salt: Enhances the beefy flavor and helps retain moisture.
- Dried Rosemary & Thyme: Classic herbs that complement beef beautifully, adding an earthy, comforting aroma reminiscent of Pioneer Woman’s rustic style.
- Granulated Garlic & Onion Powder: Provide a foundational savory depth.
- Paprika: Adds a touch of warmth and color.
- Freshly Ground Black Pepper: For a bit of spice and to round out the flavors.
Red Wine: A splash of red wine elevates the gravy to restaurant-quality. A full-bodied Cabernet Sauvignon, Merlot, or Pinot Noir works wonderfully. For a non-alcoholic option, simply substitute with beef broth.
Browning Sauce (like Kitchen Bouquet): This secret ingredient, often used in classic gravy recipes, deepens the color and enhances the savory flavor of the gravy, adding a touch of richness and complexity.
Butter and All-Purpose Flour: Used to create a roux, the base for a smooth and luscious gravy.
Low Sodium Beef Broth: The liquid base for the gravy, ensuring a rich beef flavor without being overly salty.

Step-by-Step Guide: Cooking Your Eye of Round Roast Like Pioneer Woman

Spices in a small bowl and a paper towel blotting a roast.

Prep the Roast: Take the eye of round roast out of the refrigerator 45 minutes to 1 hour before cooking. This allows the roast to come closer to room temperature, promoting more even cooking. While it rests, prepare the Roast Beef Seasoning Mix by combining all the spice ingredients in a small bowl.
Season the Beef: Pat the roast thoroughly dry with paper towels. This is crucial for achieving a good sear. Drizzle olive oil over the entire roast and rub it in with your hands to coat all sides. Generously sprinkle the Roast Beef Seasoning Mix over the entire roast, pressing it gently to adhere. Ensure you season all surfaces, including the ends.

A cooked roast on a rack in a roasting pan and on a cutting board.

Roast at High Heat, Then Low and Slow: Preheat your oven to a high temperature of 500°F (260°C). Place the seasoned roast on a rack in a roasting pan, fat cap side up (if applicable). The rack allows for better air circulation, ensuring even cooking. Roast for 15 minutes at 500°F to develop a flavorful brown crust. Then, reduce the oven temperature to 300°F (150°C) and continue roasting for another 40 to 50 minutes.
Monitor Internal Temperature: The key to a tender eye of round roast is not to overcook it. Use an instant-read meat thermometer inserted into the center of the roast from the side to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Begin checking the temperature after 35 minutes, as it can rise quickly towards the end of cooking. It’s recommended not to cook this lean cut beyond 135°F for the most tender results.
Rest is Essential: Once the roast reaches your desired temperature, remove it from the oven and loosely tent it with foil. Let it rest for 15 to 20 minutes on the rack in the roasting pan. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Slice and Serve: After resting, transfer the roast to a cutting board. Carve the roast against the grain into ¼-inch thick slices. Transfer the sliced roast beef to a serving platter and cover with foil to keep warm while you prepare the gravy. Pour any accumulated juices from the cutting board into the roasting pan – these flavorful drippings are crucial for a delicious gravy!

Crafting the Perfect Roast Beef Gravy, Pioneer Woman Style

Wine and beef broth are poured into a roasting pan.

Deglaze the Pan: Place the roasting pan with the beef drippings and juices over medium heat on your stovetop. Add the red wine to the pan and whisk vigorously, scraping up any flavorful browned bits (fond) from the bottom of the pan. Cook for a few minutes, allowing the wine to reduce slightly and cook off some of the alcohol.
Build the Gravy: Add the low sodium beef broth to the pan. In a small bowl, whisk together the softened butter and all-purpose flour to create a roux paste. Add this roux to the pan and whisk constantly until it’s fully incorporated and melted into the liquid.
Simmer and Thicken: Add the browning sauce, starting with ¼ teaspoon and adding a bit more if you desire a deeper color and flavor. Bring the gravy to a low simmer, then reduce the heat as needed to maintain a gentle simmer for 3-4 minutes, or until the gravy thickens to your desired consistency. Whisk occasionally to prevent lumps.
Season to Taste: Taste the gravy and season with salt and freshly ground black pepper if needed. With the flavorful drippings and seasoning, you may find it doesn’t require much additional seasoning.
Serve and Enjoy: Transfer the rich and savory gravy to a gravy boat and serve immediately with the sliced eye of round roast beef.

Tender sliced roast beef on a platter next to a gravy boat.

What to Serve Alongside Your Pioneer Woman Inspired Roast Beef Dinner

For a truly comforting and classic meal, mashed potatoes are a must-have to soak up that delicious gravy! Buttermilk mashed potatoes are an excellent choice for extra creamy texture and tangy flavor.

Consider these delicious vegetable side dishes to complete your Pioneer Woman-style feast:

Broccoli Pearl Onion Casserole for a creamy and cheesy side.
Bourbon Glazed Carrots for a touch of sweetness and warmth.
Honey Roasted Carrots and Brussels Sprouts for a healthy and flavorful option.
Green Beans Almondine for a classic and elegant side dish.

Planning for Leftovers and Serving Size

When roast beef is the main attraction, plan for approximately ½ pound of eye of round roast per person, especially when serving with generous side dishes. Leftovers of this tender eye of round roast are fantastic served cold in sandwiches the next day!

Gravy pours on to slices of roast beef.

Tender Eye of Round Roast Beef with Gravy Recipe

4.97 from 590 votes

A flavorful seasoning mix and special cooking technique create this perfectly Tender Eye of Round Roast Beef with Gravy. This meal is special enough for a holiday but economical enough to serve any day of the week!

Course: Main Course
Cuisine: American
Author: Valerie Brunmeier
Keyword: eye round roast, roast beef with gravy, pioneer woman roast beef recipe

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Prep Time: 13 minutes
Cook Time: 55 minutes
Resting Time: 1 hour 5 minutes
Total Time: 2 hours 13 minutes
Servings: 6

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Ingredients

2 ½ to 3 ½ pound eye of round roast
2 tablespoons olive oil, or enough to generously coat all sides

Roast Beef Seasoning Mix

1 teaspoon kosher salt
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
¾ teaspoon fresh ground black pepper
¾ teaspoon granulated garlic or garlic powder
¾ teaspoon onion powder
½ teaspoon paprika

Roast Beef Gravy

2 tablespoons softened butter
3 tablespoons all-purpose flour
¼ cup red wine, like cabernet sauvignon, pinot noir, or merlot
2 cups low sodium beef broth
¼ to ½ teaspoon browning sauce, like Kitchen Bouquet
Salt and freshly ground black pepper, to taste

Instructions

Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
Meanwhile, preheat your oven to 500 degrees F.
Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don’t recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
Remove from the oven and loosely tent a piece of foil over the meat while still on the rack in the roasting pan. Allow to rest for 15 to 20 minutes.
Transfer the roast to a cutting board and set the roasting pan aside (you will need the pan and drippings to make the gravy later). Use a sharp knife to slice it against the grain about ¼-inch thick slices. Transfer the sliced beef to a serving platter and cover with foil to keep warm. Pour all of the juices that have accumulated on the cutting board into the roasting pan with the drippings.

For the Gravy

Combine the softened butter and flour in a small bowl and set aside.
Place the roasting pan with the beef drippings and accumulated juices over MEDIUM heat and add the red wine. Whisk, scraping up any browned bits from the bottom, for several minutes to cook off some of the wine. Add the beef broth and the butter and flour mixture. Whisk vigorously until the butter mixture is completely melted into the sauce Add the browning sauce (a little goes a long way) and whisk to combine. Bring the mixture to a low boil, then reduce heat as needed to keep the gravy at a low simmer for 3 to 4 minutes, or until thickened, whisking occasionally. Taste and season to taste with salt and freshly ground pepper, only if needed (there is so much flavor in this gravy you might not need to add any additional seasoning).
Transfer to a gravy boat and serve with the roast beef.

Recipe Notes

The recipe for the Roast Beef Seasoning Mix makes just a tad under 2 tablespoons of seasoning, perfect for up to a 3 1/2 pound roast. If your roast is any larger, I recommend scaling up the amount of seasoning mix. Resting time above includes time for roast to rest for 45 minutes on counter before starting and the 20 minute rest time after roasting. How Much Roast Beef Per Person? When the roast beef is the star of the meal and is served with a few sides, I recommend planning for 1/2 pound per person. Leftovers are delicious served cold on sandwiches! The Best Cut for Roast Beef Although the budget-friendly eye of round roast is my favorite cut for roast beef, other cuts will work. More cuts from the round area include top or bottom round or sirloin or sirloin tip.

Nutrition

Serving: 8 ounces · Calories: 424 kcal · Carbohydrates: 4 g · Protein: 52 g · Fat: 20 g · Saturated Fat: 7 g · Cholesterol: 151 mg · Sodium: 696 mg · Potassium: 946 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 199 IU · Calcium: 46 mg · Iron: 5 mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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