Eye of Round Roast Beef

It feels unbelievable but we are already nearing the end of my maternity leave. Next Thursday, I will put on a pencil skirt and blazer and head into the office for the first time in the year 2017.  While I cherish my time off, it will be nice to get into a routine and begin navigating life as a working mom of two.

Knowing that my time with my little babies will be severely reduced, I do not want spend what time I have at home cooking complicated recipes.  Sure, I do enjoy cooking, and there will be nights where I will look forward to tedious chopping and whisking.  But most nights, I want to be able to cuddle my babies until I put them down for bed.

This means that I will need to rely more on the help of others in order to get dinner on the table.  And no, I am not talking about ordering take-out, Matt 🙂 So when I stumbled upon this roast beef recipe, I knew it would be making the rounds once I return to work.

What I love most about this roast is how little prep work there is.  I can rub the meat before I head off to work, drop it in the dutch oven, and simply ask Matt or our nanny to toss it in the oven 2 hours before dinner.  And they basically just have to turn on the oven, turn down the heat of the oven (or turn it off) and that’s it.

And that rub, wow! Matt and I both gushed over how flavorful it was.  I liked it so much I have incorporated it into other recipes.  The tartness of the mustard with the saltiness of the spices is a perfect combination that compliments beef so well.  And while I love that this recipe calls for a cheaper cut of beef,  the rub can be used on a nicer cut as well.

We paired our beef with some green beans and sweet potatoes and had a full, well-rounded meal without too much hassle. Both Matt and JR had seconds, which officially places this dish in the “make again” category. Something that will be manageable even during the work week.


  • 1 tablespoon black pepper
  • 1/2 tablespoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2-3 tablespoons brown mustard
  • Eye of round roast


  1. Confirm the weight of your roast so you know how long you will need to cook it. Preheat oven to 500 degrees.
  2. Combine all spices and garlic together in a small bowl.
  3. Take mustard and brush all over your roast
  4. Rub the spices on your roast and place roast in an uncovered dutch oven or roasting pan.
  5. The roast will need to be cooked for 7 minutes per pound and then you turn the oven off.  If you have a gas stove like I do, you can leave the oven on warm setting, since a gas stove does not hold heat as well.  Leave the roast in the oven without opening the door for 2 and a half hours.
  6. Remove from oven and slice.  Enjoy!

Modified from A Real Food Journey.

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