Easy Slow-Roasted Roast Beef

If you’ve never made roast beef, this recipe will be a game changer using beef eye of round! The recipe is not only great for dinner but it’s perfect for meal prep. The trick to cooking this eye of round is to have the oven on high and then simply turn off the oven; the meat then slowly cooks in the oven giving you tender and flavorful roast beef! It does take some patience, as you must keep that oven door shut, but it’s worth it. You can make this recipe weekly. Mix it up with different spices, such as, garlic, onion, sumac, oregano or paprika. The flavor combinations are endless. Eye of round is a great option for this recipe, as it’s a leaner cut that can be roasted and sliced to get that juicy and tender bite. 

Serves 6-8 Prep: 10 minutes Cook Time: 3 hours (depending on size)

Ingredients

• 1 (2-3lbs) beef eye of round 
• 2 tbsp avocado oil or olive oil
• 1 tbsp dried rosemary
• 1 tbsp dried tarragon
• 1 tsp kosher salt
• ½ tsp ground black pepper
• 8 garlic cloves, unpeeled
• 2 cups beef or chicken bone broth

Instructions 

Preheat the oven to 500F.

Place the eye of round in the roasting pan. Add avocado oil/olive oil to the beef, being sure to rub the oil all over the roast until completely coated. Season with rosemary, tarragon, salt and pepper. 

Remove the beef from the roasting pan and set aside. Spread the unpeeled garlic cloves in the bottom of the pan and pour 1 cup of beef bone broth into the pan. Place the roasting rack on top and place the beef on the rack. 

Turn the oven temperature down to 475F. Roast the beef for 10 to 15 minutes depending on size. To figure out the roast time, calculate 5 minutes per pound for medium rare and about 6 minutes for medium. 

Now, turn off the oven and let the beef sit in the oven. Do not open the door, as the heat will escape. Let the meat slowly cook for 2 1/2 hours. 

Remove from the oven and let the meat rest on a cutting board for 15 minutes before slicing. 

Don’t forget to capture all the great flavor from the drippings! In a saucepan, heat the remaining 1 cup of beef bone broth on low.  Remove the rack from the pan. Add bone broth to the pan and scrape all the caramelized pieces from the bottom. Then transfer the liquid back into the saucepan on low heat. Bring to a simmer and reduce down for about 5 minutes. 

Slice just enough roast beef for serving. Pour drippings over the sliced meat when ready to serve. 

You can keep the roast in an airtight container in the fridge for up to a week or slice and freeze. We recommend keeping the leftover roast beef whole if storing leftovers in the fridge to keep it juicy. Save the drippings in a separate container to reheat.