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5 from 4 votes

Eye of Round Roast with Herb Infused Oil

This One hour Tender Eye of Round Roast with Herb Infused Oil has amazing beef flavor like more expensive cuts of meat - but at a fraction of the price! A simple cooking technique results in a moist and delicious roast that's weeknight easy!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: eye of round roast
Servings: 8 servings
Calories: 398kcal
Author: Nancy


  • 2 lbs Eye of Round Roast
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 Tablespoons olive or canola oil

Herb Infused Oil

  • 1/2 cup extra virgin Olive oil
  • 1/4 cup chopped fresh herbs rosemary, parsley, thyme, oregano


  • Remove roast from refrigerator approximately 45 minutes before cooking. Pre heat the oven to 425 degrees.
  • Heat a heavy bottomed, oven safe  skillet over medium high heat. 
    Add the two tablespoons olive or canola oil
  • Blot the roast dry with a paper towel and season with salt and freshly ground pepper. 
  • Add the roast to the pan and sear for 3 - 4 minutes or until the roast easily releases from the pan. 
    Turn the roast over and sear on the other side. 
  • Place the skillet in the oven and roast for 20 to 25 minutes or until the internal temperature of the roast reaches 115 degrees. 
    Remove the roast from the oven and let rest for 15 minutes.
  • Remove the roast from the skillet and place on a cutting board. Slice into 1/2 inch slices and serve. 

Herb Infused Oil

  • Chop up 1/4 cup of assorted herbs. 
  • Pour the olive oil into a small saucepan and lightly warm the oil over medium heat. 
  • Remove the pan from the heat and add the herbs and stir. 
  • Allow to sit for 15 minutes to infuse the oil. 
    Do not store excess herb infused oil. 


Calories: 398kcal | Carbohydrates: 2g | Protein: 32g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 332mg | Potassium: 306mg | Vitamin C: 0.6% | Calcium: 2.6% | Iron: 19.5%