This Garlic Herb Eye of the Round Roast is a savory, flavorful, and meaty main dish for the dinner table. This roast is seasoned with fresh herbs like thyme, rosemary and garlic, onions, and Montreal Steak Seasoning. Easy to make for a weeknight or holiday dinner alike. (gluten-free)
Estimated reading time: 4 minutes
Table of contents
Garlic Herb Eye of the Round Roast
Hi Everyone, this Garlic Herb Eye of the Round Roast recipe is inspired by my mom’s roast.
Whenever we visit my parents, one of the night’s dinners will always be a roast.
It feeds a crowd which is great for a family dinner and you can make the leftovers easily into sandwiches for the next day.
It’s the kind of food that is perfect for cold, Winter nights but can also be enjoyed year-round.
It’s also not uncommon to have a roast at the Christmas dinner table; growing up we always had a roast in addition to other meats and sides during the holiday dinner.
This Garlic Herb Eye of the Round Roast is a garden-inspired recipe because it makes use of the fresh herbs we grew in the garden this year.
I recommend cooking the roast until the meat is medium-rare (which is an internal temperature of 125-130 degrees F)
- eye round beef roast (boneless)
- Montreal steak seasoning
- fresh rosemary sprigs
- fresh thyme sprigs
- crushed fresh garlic
- regular olive oil
- meat thermometer
- roasting pan or 9 x 13 inch pan
- measuring spoons
- cutting board
- chef’s knife
I know you will love this Garlic Herb Eye of the Round Roast recipe!
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How do you like your roasts to be cooked? Rare, medium, or well done? Let me know in the comments below!
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- 2.5 pounds eye of the round beef roast, fat trimmed, if you wish
- 1-2 tbsps olive oil, regular
- 2 tsp Montreal steak seasoning
- 4 fresh garlic cloves, crushed
- 1-2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 medium-large yellow onion, sliced into 4 large, even slices
- Preheat oven to 325 degrees F.
- Place roast in the center of a roasting pan. Drizzle the roast with regular olive oil. Sprinkle Montreal steak seasoning evenly all over the roast and then rub it in.
- Place crushed garlic, sliced onions, rosemary & thyme sprigs on top of the roast. Insert the meat thermometer into the center of the roast.
- Bake in the preheated oven for 1 hour and 15 minutes to 1.5 hours depending on how well you want the roast cooked. Check the roast at 1 hour. *note: when I make this roast for 1.5 hours in my electric convection oven it comes out medium-well. Go by the meat thermometer to get the desired level of doneness. The internal temperature should be 135 degrees F - see recipe notes.
- When the roast is done, allow it to stand 15-20 minutes before slicing into it.
*you can use a rack under the roast if you want to lift the roast up from the pan juices.
**You can make an eye of the round roast at a high temperature as well but for the purpose of this recipe, using fresh herbs, I recommend the lower temperature.
***I recommend cooking the roast until the meat is medium-rare (which is an internal temperature of 125-130 degrees F) for about 1 hour and 15 minutes, cook an extra 15 minutes if you want it more medium-well, as shown in the pictures.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 200mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 23g
Please note that the Calculated Nutrition is an estimate at best.