A good beef roast can make any occasion special! Eye of round roast is an economical alternative to many cuts, but when you surround the roast with herbs and bacon, you get the main dish that looks stunning and sophisticated!
When you think of the holiday’s classic recipes like Roasted Turkey, or Brown Sugar Baked Ham come to mind for the feast of a dinner. But other meaty options exist too, and some of them are conveniently well priced. Not only that but recipes like this easy eye of round roast recipe are low maintenance and no hassle but look just as impressive as a turkey or ham would.
What Is Eye of Round Roast?
It’s a flavorful cut of beef that comes from the hindquarters of the cow, near the back legs. It’s full of flavor and when cooked right it’s also very juicy and tender. An eye of round is a very lean cut of meat meaning that it’s got less fat and more meat for the price. It’s an affordable cut and pretty budget-friendly too making it perfect for family dinners and holiday feasts when you know you’re already spending a lot to put a big meal on the table.
- Eye of round roast
- Chopped parsley
- Chopped fresh rosemary
- Chopped fresh thyme
- Minced garlic
For the exact measurements needed, please see the recipe card below.
How to Make Bacon Wrapped Eye of Round Roast
Preheat your oven to 425 degrees F.
Combine the chopped parsley, rosemary, thyme, and garlic in a bowl.
Arrange your bacon slices on a broiler pan, crossing the ends of the bacon so that they make a nice bed for the roast to lay on.
Arrange the beef over the bacon and then place the herb mixture on top of the beef.
Take some of the fanned-out pieces of bacon and place them over the beef, tucking in any loose ends beneath the beef to hold them in place.
Roast in the oven for 55-60 minutes or until a meat thermometer reaches temp.
Remove the roast from the oven and allow it to rest for 10 minutes before serving.
Why Serve Bacon Wrapped Eye of Round Roast
Prime rib and standing rib roasts are succulent and beautiful, but they can be a little more than I want to spend. I asked my local butcher for an economical replacement, and he suggested using an – round tip, top sirloin, or eye of round roast. I chose the eye of round; this lean cut of beef is ideal for the bacon that will be accompanying the roast!
To prepare this company-worthy beef, combine fresh herbs and garlic in a bowl then arrange this mixture over the top of the roast. Arrange bacon strips so the ends overlap on the center of a broiler pan. Place the beef on top of where the bacon meets and wrap the rest of the bacon over the beef, tucking any excess under the beef.
In just about an hour you will have tender beef that has been flavored with herbs and crispy bacon. This beef is exceptionally simple to prepare, but it is juicy and perfect. It is exactly what should be served on those special occasions!
Temperatures and rest matter. I took my beef out of the oven when a meat thermometer registers 125 degrees. If you want your beef to be served medium, then allow it to roast until the thermometer reaches 135 degrees. Be sure to allow the beef to rest when you remove it from the oven. This is what helps the juices to stay put in the meat and keep it juicy when you slice through it. If you cut into it right away you risk dry mat and beef juice running all over your countertop.
What temperature should an eye of round roast be cooked to?
When your beef has an internal temperature of 125 degrees F the meat will be pinkish-red and rare. For medium-rare you want the temperature to reach 135 degrees F and anything after that will be more “done” or “well-done.” You can cook it however you want but most people serve this cut of beef red or pink in the middle.
How long does it take to roast an eye of the round?
It truly depends on the size of your cut of beef and what temperature you’re cooking it at. For example, an eye of round cooked at 350 degrees F would take about 25-30 minutes per pound whereas the same meat cooked at 450 degrees F could take about 15 minutes per pound. The best way to know the moment it’s finished is to use an oven-safe meat thermometer because then you can check the mat without having to open the oven or pierce the beef multiple times.
Why is my eye round roast tough?
If you cook this meat at too high of a temperature the little fats and collagens that were already inside the meat will dissolve before being absorbed into the meat making it less tender and tougher. The meat can also become tough from overcooking so make sure to keep a close eye on it.
You had me at bacon-wrapped. Check out these other great recipes wrapped in bacon.
- Bacon Wrapped Stuffed Jalapeños
- Bacon Wrapped Roasted Potatoes with Harissa Aioli
- Bacon Wrapped Meatloaf Dinner (Paleo)
- Bacon Wrapped Hot Dogs with Queso
- Bacon Wrapped Shrimp
- 3 lb eye of round roast
- 12 oz bacon
- 1/3 cup chopped parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 3 cloves minced garlic
- Preheat the oven to 425 degrees.
- In a bowl combine chopped parsley, rosemary, thyme and garlic.
- Arrange bacon on a broiler pan; cross the ends of each piece of bacon so that they make a bed for the roast to lay on. Arrange the beef on the crossed bacon ends and place herb mixture over the top of the beef. Take the fanned out bacon ends and place them over the beef, tucking any loose ends under the beef.
- Roast the beef for 55-60 minutes or until a meat thermometer stuck in the center registers 125 degrees for rare, 135 for medium rare. Remove the roast and allow it to rest for at least 10 minutes before slicing.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 371Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 123mgSodium 520mgCarbohydrates 1gFiber 0gSugar 0gProtein 42g