An Eye Round Roast cooked slowly on stove-top is an old recipe from Italy. It’s made with onions, wine, garlic, tomato and herbs creating a very tender, juicy and flavorful meat dish.
The eye round is the most leanest meat you can buy. You can either roast it in the oven or on stove-top. You can find it at your local butcher or in the meat section of any supermarket. My kids were tired of grilling meat on the barbecue and wanted something I haven’t made in a while, and since the weather was crummy, and chilly, only in the 60’s, I didn’t mind.
As kids growing up, we didn’t have central air, especially not in the kitchen during those hot summer days. So on days when it was raining in sweltering heat, Mom avoided using the oven and made her roasts on stove-top. Made sense!
These days many people enjoy using a crock pot, even my daughter who is a newlywed! It saves lots of time because you can cook it very slowly on a timer, and by the time you get home, it will be cooked and ready to serve….
This is a delicious meat dish, and one that can be made a few hours ahead of dinner time or even a day in advance. Serve this roast with mashed potatoes and a salad and its a perfect meal! My husband and kids even love the left-overs heated the next day! Preparation time is about an hour, so this is not a quick recipe, but the effort is worth it!
Eye Round Roast with Onions on Stove-top
- 2+1/2 pounds Eye Round Roast
- 3 Tbsp. olive oil
- 5 garlic cloves
- 7 medium yellow onions- chopped
- 1/4 tsp. crushed red pepper
- 1/2 tsp. dried rosemary or 2 fresh sprigs
- 1/4 tsp. garlic powder
- 1/2 cup dry white wine
- 2 Tbsp. butter
- 2 Tbsp. fresh chopped parsley
- 1 small tomato – chopped
- 1/4 cup water or beef broth
- salt and fresh black pepper to taste
In a large sauce pot. Heat oil on medium heat.
Season the roast with salt, pepper and garlic powder.
Add the roast and the rosemary into the pot.
Brown all sides of the roast for a few minutes on each side.
About 20 minutes for browning all sides.
If you use fresh sprigs of rosemary, just remove them before you add the onions.
Add the chopped onions, garlic, crushed red pepper, and fresh parsley.
Add white wine. Cover with the lid. Reduce heat to simmer for 1 to 2 minutes.
Allow the wine to reduce.
Add butter and 1/4 cup of water or beef broth. Bring to a low boil.
Reduce the heat and simmer for 45 minutes.
Rotating the roast every 15 minutes.
Add some black pepper and salt to taste.
Add chopped tomato. Cook for additional 15 minutes.
Turn off heat. Allow the roast to sleep in the onions for 1/2 hour more.
Remove the Roast, placing it onto a cutting board.
Remove any string tied from the meat and slice 1/4″ thick.
Transfer the sliced roast back into the pot with its juices and onions.
Cover again, allow the meat to marinade with caramelized onions for about 10 minutes.
This will allow the meat to absorb the flavors making it very tender.
Transfer onto a serving platter. Reheat remaining onions and juices if needed.
Pour the onion gravy over the roast. Serve.