The fun thing about making roast beef at home is you can impart it with whatever flavor you want! I’m so excited to share my roast beef rub recipe.
Get creative in the kitchen and try your favorite beef seasonings with this roast, it’s pretty hard to go wrong! Just watch the salt, over salting is hard to reverse. You can use the spice rub in this post as a guide.
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If you’ve ever cooked an eye of round beef roast before, it can be a tough cut of meat. Eye of round is from a tough part of the cow, that works hard and is extra lean.
The wonderful part of eye of round, is that you can make a terrific roast beef with it, and it’s a cheap cut! This is a great budget stretcher!
The roast beef needs a good rub of spices to impart flavor during the longer cooking time. Use this recipe or create your own rub using it as a guide. Spice blends are just ratios, and you can easily sub in different spices and get creative.
When it comes to preparing a great eye of round, you want to have a great roast beef rub recipe! That’s where I come in! Let’s get cooking!
The way to bake an eye of round is very unique but it works. You bake it at 500 degrees for a short time and then turn the oven off. It’s fairly fool proof but I have some notes below to help you get it right!
One thing is, you need to know the weight of your roast. If you don’t have a kitchen scale make sure to jot it down before you unwrap the roast.
Roast Beef Rub Recipe in Summary
- Spice liberally!
- Place the roast on the counter for around 30 minutes before cooking if possible. The first thing I do is take the roast out before chopping garlic or measuring spices. A chilled roast will cook unevenly.
- Roast your eye of round at 500 degrees for 7 minutes per pound.
- Turn off your oven and continue to roast for 2.5.
- If you have a gas oven – consider turning the oven down to the lowest it will go, as gas ovens don’t hold the heat well. I have a gas oven, and don’t do this. I have a pizza stone in my oven, I preheat for at least 30 minutes and keep the oven light on. Just don’t open the oven!
- I highly recommend a longer pre-heating time for the oven, so it doesn’t lose all the heat when you open the door.
The Roast Beef Rub Recipe
Roast Beef Rub Recipe with Eye of Round
Take an inexpensive cut of meat and make it SHINE!
- 1 tablespoon fresh ground black pepper
- 1/2 tablespoon finely chopped fresh oregano (measure after chopped)
- 1 teaspoon smoked paprika
- 1 teaspoon smoked salt – I get all my spices from Gneiss Spice Company
- 2 cloves finely chopped garlic
- 2-3 tablespoons brown mustard
- Eye of round roast
- Weigh your roast, you need this information for the correct cooking time. Pre-heat oven to 500 degrees.
- Brush a thin layer of mustard all around the roast.
- Mix your spices together in a small bowl.
- Sprinkle all the spices on your roast. I used ALL my rub on my 3.5 pound roast.
- Cook your roast in an uncovered dutch oven or roasting pan.
- You need to cook your roast for 7 minutes per pound and then you turn the oven off! You leave the roast in the oven WITHOUT opening the door for 2 and a half hours. I know it sounds crazy but that is how you get the nice spiced crust and a tender center. Literally perfect roast beef! After the 2.5 hours, Check the temperature I find 130 degrees is about perfect.
- Slice and serve! I use my electric knife for thin slices!
Helpful Equipment- dutch oven or roasting pan
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Serving Size:4 oz
Amount Per Serving: Calories: 196
Thinly Slicing Roast Beef
One of the best parts of this recipe, is it makes great meal prep. You can have the roast warm the evening you cook it. But you can slice it thinly and use for sandwiches.
Roast beef, some mayo and horseradish makes a killer slider. I use my nut free keto everything buns for the bread. Check that recipe out, it is my go to bread on keto these days.
I highly suggest a electric knife for this job. It’s quick, accurate, and they are only about 10-15 bucks on Amazon. I use it every year at thanksgiving on the turkey too. Here is the one I have . I know it sounds old fashioned or silly but I end up using that darn knife enough times a year to keep it around!
I hope you enjoyed this roast beef rub recipe!
P.S. If you need some potatoes to go with this meat! Try my Sour Cream and Onion Mashed Potatoes!
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Bill saysDecember 13, 2016 at 11:49 pm
Such a cool cooking method
Sandi Connors saysJuly 3, 2019 at 12:02 pm
I’ve made eye of round roasts like this for years. It works great, as you never want to over cook or your roast will be tough and dry.
Cynthia saysSeptember 29, 2019 at 2:47 pm
Amazingly easy and juicy roast! I was nervous about the 2.5hours in a oven turned off! But it was perfect! Thanks for an easy Sunday dinner
Heather saysOctober 1, 2019 at 6:06 pm
So glad to hear that!! It’s such a great dinner!
Pam saysOctober 4, 2019 at 10:42 am
I followed the directions to a tee and mine came out tough and dry.
Heather saysOctober 4, 2019 at 10:49 am
Hi Pam, I’m sorry this didn’t work out for you. Did you weigh your roast and change the cooking time accordingly? Do you have gas or electric oven?
Kim saysNovember 11, 2019 at 4:39 pm
I made this for dinner tonight. I followed the recipe exactly. It was juicy and delicious…a big hit with the family. HOWEVER, I used a digital cooking thermometer to be sure I wouldn’t over cook the roast. I figured that I would turn it on after one hour with the oven off so I wouldn’t waste the battery during the long cooking time. To my surprise the temperature was 138 degrees (medium rare pushing into medium). If it would have stayed in the oven for the other hour/hour and a half, it would have been way over cooked. I pulled it out of the oven and let it rest for 20 minutes. I will definitely make this again and most definitely will us the meat thermometer to keep track of the temperature. I’m not sure how much the temperature would have changed with the extra cook time, but I wouldn’t want it cooked any more than it was today. Thanks for the great recipe.
Heather saysNovember 15, 2019 at 3:43 pm
Hi Kim, in a recipe like this the meat thermometer conducts heat into the meat, possibly over cooking it. I actually also made this recipe yesterday! I used a much smaller roast that last time, at just 1.68 pounds and left it in the whole time recommended. Still worked like a charm. This was using a different oven than last time too since I have moved. I tink that since the oven is off the roast is almost resting by the end of the cook time. Glad you enjoyed the roast!