Eye of Round Recipe: How to Cook Eye of Round with Worcestershire Sauce

Eye of Round

Eye of Round Recipe: How to Cook Eye of Round with Worcestershire Sauce
Region / culture: USA | Preparation time: 15 minutes | Cooking time: 2-3 hours | Servings: 6-8


Eye of Round
Eye of Round

Eye of round is a lean and flavorful cut of beef that is perfect for roasting. This recipe will show you how to prepare a delicious eye of round roast that is tender and juicy.


The eye of round roast has been a popular cut of beef for centuries. It is a lean cut that comes from the hindquarters of the cow, making it a flavorful and versatile option for roasting.


How to prepare

  1. Pierce the roast thoroughly.
  2. Sprinkle the roast with meat tenderizer, accent, garlic powder, salt, and pepper.
  3. Massage Worcestershire sauce into the roast.
  4. Pierce the roast again and sprinkle with more tenderizer, accent, and garlic powder.
  5. Bake the roast at 225°F (107°C) for 2 to 3 hours for a rare doneness.


  • Try adding different herbs and spices to the roast for a unique flavor profile.
  • You can also marinate the roast in a mixture of olive oil, garlic, and herbs before cooking.

Cooking Tips & Tricks

Make sure to pierce the roast thoroughly to allow the seasonings to penetrate the meat.

- Massaging Worcestershire sauce into the roast will add a rich and savory flavor.

- Cooking the roast at a low temperature for a longer period of time will help to keep it tender and juicy.

Serving Suggestions

Serve the eye of round roast with roasted vegetables and mashed potatoes for a classic and comforting meal.

Cooking Techniques

Roasting the eye of round at a low temperature will help to keep it tender and juicy.

Ingredient Substitutions

You can use any type of seasoning or marinade that you prefer for this recipe.

Make Ahead Tips

You can prepare the roast ahead of time and refrigerate it until you are ready to cook it.

Presentation Ideas

Slice the roast thinly and arrange it on a platter with fresh herbs for a beautiful presentation.

Pairing Recommendations

This roast pairs well with a bold red wine, such as Cabernet Sauvignon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

200 per serving


0g per serving


5g per serving


30g per serving

Vitamins and minerals

This recipe is a good source of iron and zinc.


This recipe contains Worcestershire sauce, which may contain allergens such as soy and fish.


This eye of round roast is a lean and protein-rich option for a delicious and nutritious meal.


This eye of round roast recipe is a delicious and nutritious option for a hearty meal. With a few simple ingredients and some patience, you can create a tender and flavorful roast that will impress your family and friends. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Eye of Round. It was many years ago, when I was just a young girl learning how to cook from my own grandmother. She was a wonderful cook, always whipping up delicious meals for our family with ease and grace. I remember watching her in the kitchen, mesmerized by the way she could transform simple ingredients into a feast fit for a king.

One day, as I sat at the kitchen table doing my homework, my grandmother pulled out a thick book from her collection of recipes. It was a well-worn volume, filled with handwritten notes and splatters of food stains. She flipped through the pages until she found the recipe she was looking for - Eye of Round.

I watched as she gathered the ingredients - a large cut of beef, onions, garlic, herbs, and spices. She carefully seasoned the meat, then seared it in a hot pan until it was browned on all sides. The kitchen filled with the mouth-watering aroma of sizzling meat and savory spices.

As the meat cooked, my grandmother told me the story of how she had learned to make this dish. She had first come across the recipe in a small village in Italy, where she had spent a summer learning to cook from a local chef. The chef had shown her how to prepare the Eye of Round, explaining the importance of using high-quality ingredients and cooking the meat slowly to ensure it was tender and flavorful.

My grandmother had taken those lessons to heart, honing her skills over the years until she had perfected her own version of the recipe. She had made it for our family on special occasions, always receiving rave reviews from everyone who tasted it.

As I watched her work her magic in the kitchen that day, I knew that I wanted to learn how to make this dish myself. I asked her to teach me, and she smiled and nodded, happy to pass down her culinary knowledge to the next generation.

We spent the rest of the afternoon cooking together, my grandmother guiding me through each step of the process. She showed me how to season the meat just right, how to sear it to perfection, and how to braise it slowly until it was melt-in-your-mouth tender.

As we sat down to eat our meal that evening, I couldn't help but feel a sense of pride in what we had created together. The Eye of Round was delicious, just as I remembered from all those years ago when my grandmother first introduced me to the recipe.

Since that day, I have made Eye of Round many times, each time thinking back to that afternoon in the kitchen with my grandmother. I have added my own twists and tweaks to the recipe, making it my own in a way that I know she would be proud of.

And as I cook for my own family now, I pass down the recipe for Eye of Round to my children, just as my grandmother did for me. I know that this dish will always hold a special place in our hearts, a reminder of the love and tradition that has been passed down through the generations.


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