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+ servings
Gravy pours on to slices of roast beef.
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4.97 from 472 votes

Tender Eye of Round Roast Beef with Gravy

A flavorful seasoning mix and special cooking technique create this perfectly Tender Eye of Round Roast Beef with Gravy. This meal is special enough for a holiday but economical enough to serve any day of the week!
Prep Time13 minutes
Cook Time55 minutes
Resting Time1 hour 5 minutes
Total Time2 hours 13 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 424kcal


  • 2 ½ to 3 ½ pound eye of round roast
  • 2 tablespoons olive oil or enough to generously coat all sides

Roast Beef Seasoning Mix

  • 1 teaspoon kosher salt
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • ¾ teaspoon fresh ground black pepper
  • ¾ teaspoon granulated garlic or garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon paprika

Roast Beef Gravy

  • 2 tablespoons softened butter
  • 3 tablespoons all-purpose flour
  • ¼ cup red wine like cabernet sauvignon, pinot noir, or merlot
  • 2 cups low sodium beef broth
  • ¼ to ½ teaspoon browning sauce like Kitchen Bouquet
  • salt and freshly ground black pepper to taste


  • Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
  • Meanwhile, preheat your oven to 500 degrees F.
  • Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
  • Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
  • Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
  • Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don't recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
  • Remove from the oven and loosely tent a piece of foil over the meat while still on the rack in the roasting pan. Allow to rest for 15 to 20 minutes.
  • Transfer the roast to a cutting board and set the roasting pan aside (you will need the pan and drippings to make the gravy later). Use a sharp knife to slice it against the grain about ¼-inch thick slices. Transfer the sliced beef to a serving platter and cover with foil to keep warm. Pour all of the juices that have accumulated on the cutting board into the roasting pan with the drippings.

For the Gravy

  • Combine the softened butter and flour in a small bowl and set aside.
  • Place the roasting pan with the beef drippings and accumulated juices over MEDIUM heat and add the red wine. Whisk, scraping up any browned bits from the bottom, for several minutes to cook off some of the wine. Add the beef broth and the butter and flour mixture. Whisk vigorously until the butter mixture is completely melted into the sauce Add the browning sauce (a little goes a long way) and whisk to combine. Bring the mixture to a low boil, then reduce heat as needed to keep the gravy at a low simmer for 3 to 4 minutes, or until thickened, whisking occasionally. Taste and season to taste with salt and freshly ground pepper, only if needed (there is so much flavor in this gravy you might not need to add any additional seasoning).
  • Transfer to a gravy boat and serve with the roast beef.



The recipe for the Roast Beef Seasoning Mix makes just a tad under 2 tablespoons of seasoning, perfect for up to a 3 1/2 pound roast. If your roast is any larger, I recommend scaling up the amount of seasoning mix.
Resting time above includes time for roast to rest for 45 minutes on counter before starting and the 20 minute rest time after roasting.
How Much Roast Beef Per Person?
When the roast beef is the star of the meal and is served with a few sides, I recommend planning for 1/2 pound per person. Leftovers are delicious served cold on sandwiches!
The Best Cut for Roast Beef
Although the budget-friendly eye of round roast is my favorite cut for roast beef, other cuts will work. More cuts from the round area include top or bottom round or sirloin or sirloin tip.


Serving: 8ounces | Calories: 424kcal | Carbohydrates: 4g | Protein: 52g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 151mg | Sodium: 696mg | Potassium: 946mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Calcium: 46mg | Iron: 5mg