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Home » Meats

Pepper Crusted Roast Beef

Published: Dec 14, 2020 · Modified: Sep 21, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

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This pepper crusted roast beef is coated in a flavorful garlic and pepper seasoning then slow roasted and finished with a reverse sear. It's tender and juicy and packed with flavor in every bite!

Roast beef shown sliced on a cutting board served with horseradish cream sauce.
Jump to:
  • Why this recipe works
  • What cut of meat to use for roast beef
  • Ingredients
  • How to make the pepper crust
  • Reverse seared eye of round roast
  • Meat temperature guide
  • What to serve with roast beef
  • 📖 Recipe
  • You may also like

Why this recipe works

This easy eye of round roast beef recipe is perfect for a small Christmas dinner for 6 to 8 people. Serve it with a horseradish cream sauce and your favorite potatoes for a holiday meal on a budget.

What cut of meat to use for roast beef

For this roast beef recipe I used an eye of round roast. This economical cut of meat comes from the hind quarter, or round, and is very lean yet flavorful. Like many lean cuts it can be tough, so it's best slow cooked to medium rare and sliced thin, against the grain.

You can use other similar lean cuts such as a top sirloin roast or bottom round roast as well. I typically buy whichever is on sale at the time.

If you want to take it up a notch this garlic and peppercorn crust is also amazing on other roasts like beef tenderloin or rib roast (Affiliate Link) too! This reverse sear cooking method will work on these cuts as well.

Ingredients

  • 4-5 pound eye of round roast
  • 2-3 tablespoons whole black peppercorns
  • 2-3 cloves garlic, minced
  • 1 Tablespoon chopped fresh rosemary
  • 2 teaspoons Kosher salt

How to make the pepper crust

Roughly crush the peppercorns by placing them in a plastic bag and smashing them with a kitchen mallet or heavy skillet. Then combine with the other ingredients in a small bowl.

Rinse the meat and pat dry with paper towels. Lightly coat the meat with olive oil, then liberally apply the seasoning on all sides.

The eye round of beef is shown on a cutting board after applying the pepper seasoning rub.

Reverse seared eye of round roast

This reverse seared roast beef recipe starts in a low temperature oven and slowly cooks until about 15 degrees shy of the final cooked temperature. Then we will raise the oven temperature to high heat to brown the exterior of the meat to finish it off.

Preheat your oven to 275°F. Set the seasoned meat on a rack in a roasting pan and insert a meat thermometer (Affiliate Link) in the center of the roast. Cook the roast to 115°F, around 1½ hours, then remove the roast from the oven.

Set the oven temperature to 450°F. Once preheated add the meat back to the oven and cook to 125°F. Remove the beef roast from the oven and tent with foil.

Let rest for 15 to 20 minutes before slicing to allow the juices to redistribute. The temp will continue to rise while the meat rests to reach a finished temperature of 130-135°F for medium rare.

Slice the meat against the grain in thin slices around ¼ on an inch thick and serve.

Side angle view of the finished roast showing an even pink center and a well browned exterior.

Meat temperature guide

For the best results I recommend cooking the roast to medium rare. If you prefer your roast beef more well done, use the roast beef temperature guide below.

  • Rare: 120-125°F
  • Medium Rare: 130-135°F
  • Medium: 140-145°F
  • Medium Well: 150-155°F
  • Well: 160-165°F

Remember for the reverse sear method you will remove the roast 15 degrees prior to the finished temp and then return the to a hot oven to sear. You then will remove it at 5 degrees below the finished temp and allow it to reach the final temp while resting.

What to serve with roast beef

This roast beef is pretty lean so I like to serve it with a horseradish cream sauce for some additional richness. For side dishes, you can't go wrong with potatoes. Herb roasted potatoes are a great option or rich and creamy scalloped potatoes are a great choice if you're serving the roast beef for Christmas dinner. Roasted Brussels sprouts with bacon are a great choice for a green vegetable on the side.

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

Roast beef shown sliced on a cutting board served with horseradish cream sauce.

Pepper Crusted Roast Beef

This eye of round roast is coated with a flavorful pepper and garlic crust, then reverse seared for a perfect cook every time!
4.85 from 13 votes
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Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Servings: 6
Calories: 445kcal

Equipment

  • Chefs Knife
  • Cutting board
  • Kitchen Mallet
  • Roasting Pan
  • Digital Meat Thermometer

Ingredients

  • 4 pound eye of round roast
  • 1 Tablespoon olive oil
  • 2 Tablespoons whole black peppercorns, crushed
  • 2 to 3 cloves garlic, minced
  • 1 Tablespoon chopped fresh rosemary
  • 2 teaspoons Kosher salt

Instructions

  • Preheat oven to 275°F.
  • Place the peppercorns in a plastic bag then smash them with a kitchen mallet or heavy skillet. Combine with the minced garlic, chopped rosemary, and salt.
  • Rinse the meat and pat dry with paper towels, then lightly coat the meat with olive oil. Liberally apply the seasoning to coat all sides of the meat and set on a rack in a roasting pan.
  • Roast the meat until it reaches an internal temperature of 115°F (for medium rare) then remove from the oven. Set the oven to 450°F. Once preheated, return the meat to the oven and cook for around 10 minutes, or until it reaches an internal temperature of around 125°F.
  • Remove from the oven and tent with foil then let rest for 15-20 minutes. Slice in thin cuts against the grain and serve.

Nutrition Facts

Calories: 445kcalCarbohydrates: 15gProtein: 71gFat: 10gSaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 382mgPotassium: 1379mgFiber: 6g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American
Keyword: beef round roast, roast beef
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

You may also like

  • Garlic and Herb Crusted Rack of Lamb
  • Garlic and Herb Crusted Standing Rib Roast
  • Herb Crusted Pork Loin Roast
  • Scalloped Potatoes
  • Roasted Brussels Sprouts with Bacon
  • Easy Horseradish Cream Sauce
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Reader Interactions

Comments

  1. Margie McGee

    December 15, 2022 at 1:37 am

    How long would I cook a 3 pound eye if round? That's the biggest I could find.

    Reply
    • Scott

      December 16, 2022 at 10:06 am

      Hi Margie,

      It should be around 20 minutes per pound for the initial low-temp phase, so 1 hour for a 3-pound roast. For best results use a leave-in thermometer to track the internal temperature and cook to temp and not time. For medium rare I aim for 115°F for the first phase and 130-135°F after searing.

      Reply
  2. Jax

    September 27, 2022 at 9:08 am

    My father always loved a 'peppercorn roast' growing up, but I could never find a good roast recipe that didn't eventually turn into a potroast. This one is perfect! I trussed the roast and bought a rosemary plant for his birthday (he loves plants so the beauty is pulling double duty). It turned out absolutely gorgeous and delicious. I'm keeping this for special occasions from now on!

    Reply
    • Scott

      September 27, 2022 at 9:23 am

      Thanks so much! Glad you enjoyed it!

      Reply
  3. D. Linde

    January 29, 2022 at 3:23 pm

    5 stars
    This is without a doubt, the best roast beef recipe have I have ever tried.
    Thank you Scott

    Reply
    • Scott

      January 29, 2022 at 9:11 pm

      Thanks so much!

      Reply
  4. Paul

    November 08, 2021 at 10:09 pm

    5 stars
    This turned out great! Thanks for the recipe!

    Reply
    • Scott

      November 09, 2021 at 9:38 am

      Thanks so much Paul!

      Reply

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Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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