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Eye of Round Delivery or Pickup

The Instacart guide to eye of round

About eye of round

There's nothing quite like having a slowly braised roast for a Sunday night meal. When you eat roast beef with mashed potatoes or have a sliced deli roast beef sandwich, the meat comes from an eye of round. Eye of round is a primal cut of meat with suboptimal cuts consisting of top round steaks, sirloin tip roast, and bottom round roast.

Eye of round comes from the rump of the cow or steer. Because this part of the body has active muscles, eye of round tends to be lean and on the tough side unless properly cooked. Eye of round is ideal for slow-and-low cooking methods, such as pot roasts, hearty simmered stews, and corned beef. It also can be made into ground beef. If you have an eye of round roast with the bone left in, it's called a standing rump roast.

While eye of round roast is lean, it's also quite flavorful and versatile, and it's easy to make hearty family meals with this cut of meat. The flavor is similar to sirloin roast, especially when braised, simmered, or placed in a slow cooker.

Eye of round is an affordable cut for families on a budget, and the meat is quite nutritious. Nutrient values for a 3-ounce piece of eye of round include:
  • Calories: 140
  • Protein: 25 grams
  • Total fat: 3.2 grams
  • Saturated fat: 1.2 grams
  • Iron: 2.4 milligrams
  • Zinc: 3.8 milligrams
  • Potassium: 325 milligrams
  • Riboflavin: 0.24 milligrams
  • Vitamin B6: 0.64 milligrams
  • Vitamin B12: 1.7 micrograms

Eye of Round Near Me

Buy your favorite eye of round online with Instacart. Order eye of round from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.

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FAQs About Eye of Round

Wrap eye of round in plastic wrap or an airtight container and store in the meat drawer of your refrigerator for up to five days before you cook it. Freeze an eye of round roast by wrapping in plastic wrap and aluminum foil. Place the wrapped roast in a plastic bag and freeze. Keep up to three months in the freezer.


The roast:
  • 3-pound boneless eye of round roast
  • 1 teaspoon cooking oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
The gravy:
  • 1/4 cup pan drippings
  • 1/2 cup flour
  • 2 cups beef broth (as needed)
  • Salt and pepper to taste

Preheat oven to 325 degrees. Place the eye of round roast in a roasting pan and season with salt, pepper, and garlic powder. Cover the roast and bake for about two hours, or the meat reaches the desired temperature for your preference.  Remove the roast, let it rest for 20 minutes, serve, and cover with the gravy.

Make the gravy:

Take 1/4 cup of beef drippings, add a splash of beef broth, and whisk to deglaze the pan. Add the flour and remaining beef broth, and whisk until smooth. Add salt and pepper to taste. Pour over slices of the cooked eye of round roast.
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