Eye of Round Roast

"This roast is low in fat and turns out moist and delicious."
photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
Ready In:
3hrs 15mins




  • Pepper roast and brown on all sides in 1 t olive oil.
  • Remove roast and place in aluminum foil in roasting dish.
  • Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.
  • Pour mixture over roast.
  • Seal roast completely in aluminum foil.
  • Bake at 350 degrees for 2.5-3 hours.
  • Remove, open packet and let rest for 15 minutes.
  • Slice and serve with gravy.

Questions & Replies

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  1. cariebeattie
    What is the cooking time for a 7 lb eye of round roast?


  1. mrscreenman
    I want to use this recipe but I’m wary of the cooking time. I like medvrare. ususlly 20 minutes per pound. Any reassurances for a parttime cook
  2. jetsnut99
    I followed your recipe but instead of leaving it in the oven for 2 hours, I left it in for 90 minutes. It was medium well, very juicy and tender!! Wonderful recipe!!! Bravo
  3. dani1122
    Delicious! I had a large roast (probably about 5 pounds after I trimmed the fat) and it was well done after 3 hours. Even though I usually like it medium, I loved this roast and so did all of my guests! It was a huge hit and will be my new go-to recipe for eye of round. I sliced it thin and poured the juice over the slices and it was terrific!
  4. kdarosa
    Delicious and easy recipe. I had a 2.5 lb roast and cooked it for 2.5 hours - it turned out perfect. The only adjustment to the recipe was I added more olive oil after I had browned the roast in the one tsp. of olive oil. It didn't hurt the outcome at all. Thanks so much!
  5. pittgal
    Roast turned out perfect! I did add some additional water to the soup and wine mixture so that the roast was covered by the liquid a bit more. Baked covered for 3 hours, wonderful!



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