If you're looking to spice up your dinner routine, eye round is where it's at! This budget-friendly cut of beef can transform into some seriously delicious dishes. Whether you want to impress your family with a classic roast or whip up a quick stir-fry, there's so much you can do with it. Trust me, you won't want to miss out on these five awesome recipes that'll make your taste buds dance! Stick around to discover your new favorite meal.
Classic Eye Round Roast
Cooking a classic eye round roast is a fantastic way to prepare a tender and flavorful dish that's perfect for family gatherings or special occasions. This cut of beef is lean and can benefit from a good seasoning and slow cooking to achieve a juicy and delicious result.
With a simple rub of herbs and spices, you can enhance the natural flavors of the meat, making it a delightful centerpiece for any meal.
Ingredients:
- 3 to 4 pounds eye round roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup beef broth
Instructions:
Preheat your oven to 325°F (163°C). Pat the eye round roast dry with paper towels, then rub it all over with olive oil.
In a small bowl, mix together the minced garlic, salt, pepper, rosemary, thyme, onion powder, and paprika. Rub this spice mixture evenly over the roast.
Place the roast in a roasting pan and pour the beef broth into the bottom of the pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Once cooked, remove the roast from the oven and let it rest for 15-20 minutes before slicing.
Extra Tips:
For even more flavor, consider marinating the eye round roast overnight in a mixture of the herbs, garlic, and olive oil. This helps to infuse the meat with added taste and tenderness.
Additionally, using a meat thermometer is essential to avoid overcooking; aim for an internal temperature of 130-135°F (54-57°C) for medium-rare.
Finally, slicing the roast against the grain will guarantee each piece is tender and easy to chew. Enjoy your perfectly cooked eye round roast!
Hearty Eye Round Beef Stew

Hearty Eye Round Beef Stew is a comforting and satisfying dish perfect for chilly days or a family gathering. This savory stew features tender cuts of eye round beef, simmered slowly with a medley of vegetables, herbs, and spices, allowing all the flavors to meld together beautifully. The result is a rich and hearty stew that warms the soul and fills the belly, making it a favorite for many home cooks.
Ingredients:
- 2 pounds eye round beef, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- Fresh parsley for garnish (optional)
Cooking Instructions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the eye round beef cubes with salt and pepper, then add them to the pot, browning the meat on all sides.
Once browned, remove the beef and set it aside. In the same pot, add the onions and garlic, sautéing until the onions are translucent. Stir in the carrots, potatoes, and celery, cooking for a few minutes before adding the beef back into the pot.
Pour in the beef broth and red wine, if using, along with the tomato paste, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
Adjust seasoning with salt and pepper as needed before serving.
Extra Tips:
For an even richer flavor, consider marinating the eye round beef overnight in red wine and herbs before cooking. This not only improves the taste but also helps tenderize the meat.
Additionally, feel free to customize the vegetables based on what you have on hand or your personal preferences—mushrooms, peas, or parsnips can be great additions.
If you're short on time, a pressure cooker can greatly reduce the cooking time while still yielding tender meat. Finally, don't forget to remove the bay leaves before serving!
Eye Round Stir-Fry With Vegetables
Eye round stir-fry with vegetables is a delicious and nutritious dish that highlights the lean and flavorful nature of eye round beef. This quick-cooking meal is perfect for busy weeknights and can be easily customized with your favorite vegetables. The combination of tender beef and vibrant veggies tossed in a savory sauce makes for a satisfying dish that can be served over rice or noodles for a complete meal.
Ingredients:
- 1 lb eye round beef, thinly sliced
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Cooked rice or noodles for serving
To cook the eye round stir-fry, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced eye round beef and season with salt and pepper, cooking for about 3-4 minutes until browned and cooked through.
Next, add the minced garlic and ginger, stirring for about 30 seconds until fragrant. Toss in the bell peppers, broccoli, and snap peas, and stir-fry for an additional 3-5 minutes until the vegetables are tender-crisp.
In a small bowl, mix the soy sauce, oyster sauce, and cornstarch with a splash of water to create a sauce, then pour it over the beef and vegetables, stirring to coat everything evenly. Cook for another minute until the sauce thickens, then serve immediately over rice or noodles.
For the best results, make certain to slice the eye round beef against the grain to guarantee tenderness. Marinating the beef in a bit of soy sauce and cornstarch for 15-30 minutes before cooking can help improve its flavor and texture.
Additionally, feel free to mix and match your favorite vegetables based on what's in season or what you have on hand. Remember not to overcrowd the pan, as this can lead to steaming rather than stir-frying, which can affect the dish's texture.
Enjoy your flavorful eye round stir-fry!
Slow Cooker Eye Round With Gravy

Slow Cooker Eye Round With Gravy is a simple yet flavorful dish that's perfect for a hearty family dinner. The eye round roast, known for its lean and tender quality, becomes incredibly succulent when slow-cooked in a rich gravy. This method allows the meat to absorb all the delicious flavors while remaining moist and easy to slice.
Pair this dish with mashed potatoes or rice to soak up the gravy, and you have a comforting meal that everyone will love.
Ingredients:
- 3 to 4 pounds eye round roast
- 1 packet of onion soup mix
- 1 cup beef broth
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions:
Start by seasoning the eye round roast with salt and black pepper, then place it in the slow cooker.
In a mixing bowl, combine the onion soup mix, beef broth, water, Worcestershire sauce, soy sauce, and minced garlic, then pour this mixture over the roast.
Cover the slow cooker with the lid and set it to cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is tender and easily shreds with a fork.
If you prefer a thicker gravy, mix cornstarch with water in a small bowl and stir it into the slow cooker during the last 30 minutes of cooking.
Extra Tips:
For added flavor, consider searing the eye round roast in a hot skillet before placing it in the slow cooker; this will improve the depth of flavor in the final dish.
Additionally, you can customize the gravy by adding vegetables such as carrots or potatoes during the last few hours of cooking.
Always let the roast rest for about 10 minutes after cooking before slicing to retain its juices.
Finally, consider making extra gravy to serve on the side for those who love a little more sauce on their plates!
Eye Round Beef Tacos
Eye Round Beef Tacos are a delicious and budget-friendly option for a weeknight dinner. The eye round cut, known for its lean yet flavorful profile, is perfect for slow cooking or marinating. When shredded and combined with fresh toppings, it becomes a tasty filling for soft or hard taco shells.
These tacos aren't only easy to prepare but also allow for a variety of toppings, making them a customizable favorite for the whole family.
Ingredients:
- 1.5 lbs eye round roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth
- 8 taco shells (soft or hard)
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- Sour cream and salsa for serving
Instructions:
Begin by seasoning the eye round roast with salt, pepper, chili powder, cumin, and paprika.
In a large skillet, heat the olive oil over medium-high heat and sear the roast on all sides until browned. Remove the roast from the skillet and add the chopped onion and minced garlic, sautéing until fragrant.
Return the roast to the skillet, add the beef broth, cover, and reduce the heat to low. Let it simmer for about 2-3 hours until the meat is tender and easily shreds with a fork.
Once cooked, remove the roast and shred it using two forks. Serve the shredded beef in taco shells, topped with lettuce, tomatoes, cheese, and your favorite condiments.
Extra Tips:
For even more flavor, consider marinating the eye round roast overnight in a mixture of lime juice, garlic, and spices before cooking. This not only improves the taste but also helps to tenderize the meat.
Additionally, feel free to experiment with different toppings such as avocado, jalapeños, or cilantro to raise your tacos. Leftover shredded beef can be stored in the refrigerator and used for additional meals, such as burritos or enchiladas, making it a versatile choice for meal prep.