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Eye of Round Roast

Information for Eye of Round Roast

Cut Ratings

Flavor 2 star rating
Tenderness 2 star rating
Value 1 star rating
Leanness 1 star rating

Typical Cooking Methods


Other Names for Eye of Round Roast

Eye roast, round eye roast

Good Substitutes for Eye of Round Roast

Rump roast, bottom round roast

Traditional Dishes for Eye of Round Roast

Pot roast

Sous Vide Roast Recipes

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Description of Eye of Round Roast

The eye of round roast is a round shaped cut of meat that is cut from the outer portion of the round. Sometimes this roast is referred to as a rump roast because it comes from the rear-most portion of the cow. This is the leanest cut of roast and can be eaten by those on certain low-fat diets. Because the eye of round steak is so lean, it can also be dry and tough. It is tenderer than the eye of round steak because the roast typically has a layer of fat still attached to the roast.

Eye of round roast can be used as the beef in beef stew. It is leaner than chuck which is often used in stew. This is important especially for those on low-fat diets who still want to enjoy beef stew.

This is the perfect roast to cook in the slow cooker. There are numerous additions and spices that can be added to suit anyone's taste. Vegetables are the most common, especially in Yankee style pot-roast. Onions, carrots, and potatoes are great compliments. A dry rub can be used with a small amount of liquid or you can forgo the rub and use a flavorful liquid. There are many commercially prepared packets and seasons for these types of roasts in your local supermarket.

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