Sheet Pan Chipotle Eye Round Roast Meal Prep involves cooking once and eating a whole six times! Amazing work!
This meal prep is a 100 percent grass-fed eye round roast beef, simply cooked to perfection! This one-pan recipe makes 6 meals and keeps the dishes to a minimum. Paleo-friendly. Gluten-Free. And might even be keto if you took the potato out of the equation!
This sheet pan recipe turns your favorite budget-friendly cut of meat, eye-round roast, into flavorful, moist and tender beef. Because eye-round roast is so lean (hello, diet friendly) it can also be a tough cut. But this sheet pan chipotle eye round roast recipe changes that and adds a bit of kick with chipotle spice.
Made in a single pan, this recipe practically cooks itself and leaves very little cleanup making more time for family and friends on Sunday. Or whenever you make it! Because let's be honest, who wouldn't rather curl up on the couch with good company and a movie instead of meal-prepping on a Sunday?
Sheet Pan Chipotle Eye Round Roast Meal Prep Ingredients
- 1 tablespoon brown sugar, or coconut sugar
- 1 tablespoon ground chipotle chile pepper
- 1 tablespoon paprika
- 1 tablespoon cumin powder
- Salt and pepper
- 1 (2.5-pound) eye round roast
- 3 tablespoons olive oil
- 1 white onion, chopped
- 1 pound Brussels sprouts, halved
- 1 waxy potato, chopped
How to Make Sheet Pan Chipotle Eye Round Roast
Oh, we love a good sheet pan dinner. Start off by lining the pan with parchment, which will make clean up a breeze and keep everything from sticking to the sheet pan. The beef gets started in the oven with a little salt and pepper, but ultimately it'll get seasoned chipotle powder, paprika, cumin, salt, and pepper. The onions, potato, Brussels sprouts all roast on the same pan with the beef. Everything takes on the smoky-sweet-spicy flavor of the seasonings. So good!
How to Store and Serve Chipotle Eye Round Roast
Everything cooks on one sheet pan, and then all you need to do is let the roast rest and slice it up. It should yield enough for six servings, and everything can be stored together for each meal. No need for fancy compartments, unless, of course, you want that! You can keep this prep in the fridge for 4 days. Just reheat it in the oven, covered loosely in foil, at about 350 F. We like this way the best because it keeps the veggies from getting soggy and prevents the meat from drying out.
Substitutions and How to Customize
You can make this dish with roast pork instead of beef if desired. The veggies will all still work great. Feel free though to switch up for things like broccoli or even cauliflower.
You can turn this into a recipe that will work with paleo or keto ways of eating, too, if desired. Change the yellow potato for a sweet potato and this becomes a paleo recipe. Take the potato out altogether, skip the sugar in the meat rub, and add any other non-starchy veggie, and it becomes keto friendly.
More Great Chipotle and/or Beef Recipes to Meal Prep
- Chipotle Brown Rice Grain Bowl
Slow Cooker Asian Pot Roast Meal Prep - Grilled Steak and Garlic Roasted Potato Meal Prep
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Ingredients
- 1 tbsp. brown sugar or coconut sugar
- 1 tbsp. ground chipotle chile pepper
- 1 tbsp. paprika
- 1 tbsp. cumin
- Salt & pepper to taste
- 2.5 pound eye round roast
- 3 tbsp. olive oil
- 1 medium white onion chopped
- 1 pound Brussels sprouts halved
- 1 large waxy potato chopped
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Mix brown sugar, chipotle chile pepper, paprika, and cumin powder in a small bowl. Mix well and set aside.
- Generously sprinkle salt over all sides of the eye round roast.
- Toss onion, Brussels sprouts, and potato in a large bowl with 1 tablespoon oil, salt, and black pepper.
- Heat the remaining 2 tablespoons of oil in a medium skillet over high heat until hot. Add the roast, turning occasionally, until all the sides turn golden brown, about 8 minutes. Transfer onto the lined baking sheet and sprinkle the mixed chipotle powder on all sides.
- Spread the vegetables onto the same baking sheet around the roast.
- Bake for 25 minutes, until the vegetables are cooked through. Remove the baking sheet from the oven and transfer the vegetables to a plate. Return the roast to the oven and continue roasting for another 15 minutes, until a thermometer inserted into the middle registers 130°F for medium doneness.
- Rest the roast on a big plate for 10 minutes before slicing (the internal temperature will continue to rise).
- Serve with the roast vegetables or arrange in meal prep containers for later.
I definitely love one-pan meals! Looks delicious!
Putting sugar on meat is not healthy or paleo.
Hi Jeri - We do not feel that 1 tbs of sugar (or coconut sugar as mentioned for paleo) is "unhealthy." However, we fully support you if that is your opinion. And yes, coconut sugar (as listed) is an acceptable item in the paleo diet. It would not be acceptable for Whole30.
You should put in the ingredients/directions to julienne the onion instead of chop. I read chopped and CHOPPED the onion like for a soup. Afterwards I saw your pictures and thought it looked much better.
Hi Britt - Thank you for your feedback. We can definitely make that adjustment. We hope you still loved the flavors!
instead of sugar, what would b appropriate for whole30?
Because this is a dry rub, you would just leave it off if you're doing whole30. If you would like to add sweetness still, you'd want to use fruit (pineapple slices on top as it cooks?) or coconut aminos.
i looked at the cook time, 35 minutes, then started cooking and see that it's 35+15 which is 40, then 10 minutes to finish on the plate. not a big deal, but my daughter has to leave for a performance and my timing is all off.
Eric - Thank you for letting us know. We will make the update to the cook time so it's not misleading in the future. Appreciate your feedback!!
This was delicious.Made exactly as written and whole family loved it.No leftevers.A keeper recipe.Thanks.
Yay!! Thank you for the great feedback Jean!
I have made this many times for meal prep, and is always a winner. I go to costco to get the meat though to save some cash. The only thing i do different is remove the sugar from the rub, and it still turns out great
I wish instead of one waxy potato you would give me a weight of potato to use.