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Eye of Round

Nothing beats the comforting taste of Eye of Round Roast!


  • FSC Ranch Beef Eye of Round Roast approximately 2.5 lbs – depending on the amount of people you’re feeding. (1/2 a lb per person is the rule of thumb.)
  • 1 teaspoon of thyme
  • 1 teaspoon of basil
  • 1 teaspoon of oregano
  • 1 teaspoon of garlic
  • salt and pepper to taste
  • 1 tablespoon cooking oil
  • 3 large carrots
  • 1 large sweet onion
  • 3 pieces of Rosemary (If you have some in your yard, cut off three 3 inch pieces)
  • You will need a meat thermometer, aluminum foil, and a cast iron skillet.
  • Optional: You can also add celery and potatoes.



  • Pre-heat oven to 325°F
  • Mix thyme, basil, oregano, garlic, salt and pepper in a small bowl.
  • Dice onions, and set aside.
  • Cut carrots into 2 inch pieces, and set aside.
  • Rinse sprigs of rosemary, and set aside.
  • In a cast iron skillet, place a tablespoon of cooking oil and heat pan on medium high.
  • Sear all sides of the roast, and remove roast from pan placing roast on a plate.
  • Add onions to pan and sauté.
  • Add carrots to onions and place roast on top after coating with herb mixture from bowl.
  • Place rosemary on top of roast.
  • Place skillet in oven and bake at 325°F for 40 minutes (cooking time will vary depending on size of roast).
  • Using a meat thermometer, check temperature and remove from oven when the desired temperature is reached. (145°F for medium)
  • Place roast on cutting board and tent with aluminum foil for 15-20 minutes. Carve and enjoy