Eye Round Roast with Onions on Stove-top
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
An Eye Round Roast with Onions is cooked slowly on stove-top with onions, wine, garlic, tomato and herbs creating a very tender, juicy and flavorful meat dish your whole family will love! This is an old family recipe from Italy, and one your whole family will enjoy!
  • 2 or 2 + ½ pounds Eye Round Roast
  • 4 Tbsp. olive oil, plus extra as needed
  • 5 garlic cloves
  • ½ cup dry white wine
  • 5 medium yellow onions- chopped
  • ⅛ tsp. crushed red pepper
  • ½ tsp. dried rosemary or 3 fresh sprigs
  • ¼ tsp. garlic powder
  • 2 Tbsp. butter
  • 2 Tbsp. fresh chopped parsley
  • 1 small ripe tomato - chopped
  • ¼ cup water or beef broth, and extra as needed
  • salt and fresh black pepper to taste
  1. In a large sauce pot. Heat oil on medium heat.
  2. Season the roast with salt, pepper and garlic powder. Add the roast and the rosemary into the pot.
  3. Brown all sides of the roast for a few minutes on each side, about 10 to 15 minutes for browning all sides.
  4. Add white wine. Cover with the lid. Reduce heat to simmer for 1 to 2 minutes. Allow the wine to reduce.
  5. If you use fresh sprigs of rosemary, just remove them before you add the onions.
  6. Add the chopped onions, garlic, crushed red pepper, and fresh parsley and chopped tomato.
  7. Add butter and ¼ cup of beef broth. Bring to a low boil. Reduce the heat and simmer for 45 minutes. Rotating the roast every 15 minutes.
  8. Cook's NOTE: If you notice the roast needs more liquid, add in more beef broth, about ¼ cup more. Season with some salt and pepper to taste. Roast should be tender when you poke with a fork.
  9. Turn off heat. Allow the roast to sleep in the onions for ½ hour more.
  10. Remove the Roast, placing it onto a cutting board. Remove any string tied from the meat, and slice roast, about ¼ - inch thick slices.
  11. Transfer the sliced roast back into the pot with its juices and onions. Cover again, allow the meat to marinate with caramelized onions for about 10 minutes. This will allow the meat to absorb the flavors making it very tender.
  12. When ready to serve. Transfer onto a serving platter. Reheat remaining onions and juices if needed.
  13. Pour the onion gravy over the roast. Serve.
  14. Serve 4 to 6
Recipe by 2 Sisters Recipes by Anna and Liz at https://2sistersrecipes.com/eye-round-roast-with-onions-on-stove-top/