eye of round pot roast recipe

Written ByJenny Smyth Posted on
eye of round pot roast recipe
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The Best eye of round pot roast recipe

I’ve always been a fan of the eye of round pot roast recipe, and it’s become a staple in our household. The dish originates from traditional European cuisine, where it’s been a beloved comfort food for centuries. The tender beef, slow-cooked in a rich broth, is simply divine.

My family loves it when I serve it with mashed potatoes and steamed vegetables, but you can also pair it with your favorite sides. One of the best things about this recipe is that it’s incredibly easy to make and requires minimal preparation time. Simply season the beef with salt, pepper, and your choice of herbs, then let the slow cooker do the rest.

This recipe is perfect for busy weeknights or special occasions alike. Not only is it delicious, but it’s also packed with nutrients and can be made in large quantities for a crowd. The best part?

It’s incredibly affordable and budget-friendly. My kids adore this dish, and I’m sure yours will too. Whether you’re serving it at home or taking it to a potluck, this recipe is sure to impress.

The slow-cooked beef falls apart easily, making it a great option for families with young children or picky eaters. And don’t even get me started on the leftovers – they’re just as delicious reheated the next day. This recipe has become a staple in our household for so many reasons.

It’s easy to make, delicious, and packed with nutrients.

Eye of Round Pot Roast

Eye of Round Pot Roast

4.7 from 650 votes

A tender and flavorful pot roast made from eye of round, slow-cooked with vegetables and herbs. This budget-friendly cut becomes succulent after hours of braising in a rich broth.

Prep Time20 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

3 pounds eye of round roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Braising Liquid

1 large onion, sliced
3 carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
4 cloves garlic, minced
2 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary

👨‍🍳Directions

1Preheat the oven to 325°F.
2Pat the eye of round roast dry with paper towels and season all over with salt and black pepper.
3Heat the olive oil in a Dutch oven over medium-high heat until shimmering, then sear the roast for 3 to 4 minutes per side until deeply browned and crusty.
4Remove the roast to a plate and add the sliced onion, carrot chunks, and celery chunks to the pot.
5Cook over medium heat, stirring occasionally, for 5 to 7 minutes until the vegetables soften and the onion turns translucent.
6Stir in the minced garlic and cook for 1 minute until fragrant.
7Add the tomato paste and cook for 1 minute, stirring constantly.
8Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
9Add the bay leaves, thyme, and rosemary, then return the roast to the pot along with any accumulated juices.
10Bring the liquid to a gentle simmer over medium heat, then cover the pot with the lid and transfer to the preheated oven.
11Braise for 2 1/2 to 3 hours, until the meat is fork-tender and reaches an internal temperature of 190°F to 200°F for shredding or 145°F for slicing.
12Remove the pot from the oven and let the roast rest in the liquid for 10 minutes.
13Transfer the roast to a cutting board and tent loosely with foil.
14Discard the bay leaves and use an immersion blender to puree the vegetables into the sauce, or serve the vegetables as is alongside the sliced meat.

🔧Equipment

Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Wooden spoon
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 90mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 45g

📝Notes

For best results, allow the roast to come to room temperature for 30 minutes before searing. Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.

Watch Video Of How Eye of Round Pot Roast Works

This eye of round pot roast recipe has become a staple in our household for so many reasons – it’s easy to make, delicious, and packed with nutrients. One of the best things about this recipe is that it’s incredibly versatile and can be served at any occasion.

Whether you’re serving it at home or taking it to a potluck, this recipe is sure to impress your family and friends alike. When storing leftovers, make sure to let them cool completely before refrigerating them – then reheat them in the oven or microwave until warm and tender.

❓ Frequently Asked Questions About Eye of Round Pot Roast

Q: What type of beef should I use for this recipe?

The best type of beef to use for this recipe is a top round or eye of round roast.

Q: How long does it take to cook the beef?

The cooking time will depend on the size of your roast, but typically it takes around 3-4 hours to cook on low in a slow cooker.

Q: Can I use fresh herbs instead of dried ones?

Yes, you can use fresh herbs like thyme or rosemary instead of dried ones.

Q: What are some good side dishes to serve with this recipe?

You can serve this recipe with mashed potatoes, roasted vegetables, or even egg noodles.

Q: Can I make this recipe in a crock-pot?

Yes, you can make this recipe in a crock-pot by following the same instructions as you would with a slow cooker.

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