Eye Round Roast with Onions
Eye Round Roast with Onions is a delicious dish that’s slow-cooked with wine, garlic, tomatoes, herbs, and onions, resulting in tender, juicy, and flavorful meat that your whole family will enjoy! It is served with mouth-watering caramelized onions on top. This is an old family recipe from Italy, and we’re excited to share it with you.
Our Eye Round Roast with Onions… but Better!
Our eye-round roast with onions is one of those meals our mom made year after year, and she always made it on the stovetop. It was her favorite… simple, comforting, and hearty enough to feed a family of six. She’d make it whenever there was a chill in the air or as a special Sunday dinner.
It makes a delicious meal every time and pairs well with favorite sides, like our easy garlic mashed potatoes, or with mom’s best mashed potato pie to soak up its juices and caramelized onions.
Keep in mind that this recipe is not one of our quick and easy ones. In fact, you will need about one hour, from start to finish, to slowly cook this eye round roast. But the time and effort are worth it!
Recipe Tips for Success
- We recommend using a large heavy pot or Dutch oven with a lid to make this eye-round roast with onions.
- Always buy the best quality meat possible. You pay a little more, but it’s worth it.
- Before you start: always allow the meat to sit out on the counter to warm up to room temperature for at least 1 hour before browning and cooking. NEVER sear or brown the roast if it’s ice-cold from the fridge; it will not brown properly. And, the meat could end up tough when served.
- This is a simple process of slow-cooking beef in a shallow amount of liquid (broth, wine, or water) to add flavor and moisture.
- Plus, this method allows the internal temperature to reach a level high enough to melt the tissues and fat, while the moisture in the pot prevents the outside of the meat from drying out.
- It’s BEST to use fresh rosemary and fresh garlic with this recipe; it makes a huge difference in flavor.
- You can make it one day ahead because it reheats beautifully! My family even enjoyed the leftovers the next day.
Ingredients Needed for Eye Round Roast with Onions Recipe:
- 2 or 2 + 1/2 pounds Eye Round Roast
- 4 Tbsp. olive oil
- 5 garlic cloves
- 5 medium yellow onions- chopped
- 1/8 tsp. crushed red pepper flakes
- 1/2 tsp. dried rosemary or 3 fresh sprigs
- 1/4 tsp. garlic powder
- 1/2 cup dry white wine
- 2 Tbsp. butter
- 2 Tbsp. fresh chopped parsley
- Optional: 1 small ripe tomato – chopped
- 1/2 cup organic beef broth, and extra as needed
- salt and fresh black pepper to taste
How to Make Eye Round Roast with Onions?
If this is your first time making this eye round roast with onions, no worries, it is relatively easy. First, gather all your ingredients. Plus, our full printable recipe is located at the bottom. But let’s go over the steps so you can understand what’s involved before you start.
1. In a large saucepot. Heat the olive oil on medium heat.
Season the roast with salt, pepper, and garlic powder.
Add the roast and the rosemary to the pot.
2. Brown all sides of the roast for a few minutes on each side.
About 10 to 15 minutes for browning all sides.
3. If you use fresh sprigs of rosemary, just remove them before you add the onions.
4. Add white wine. Cover with the lid. Reduce the heat to a simmer for 1 to 2 minutes. Allow the wine to reduce a little.
5. Add the chopped onions, garlic, crushed red pepper, and fresh parsley. Plus, add in the butter, 1/4 cup beef broth, and chopped tomato.
6. Bring to a low boil. Then reduce the heat again, cover, and simmer for about 30 to 45 minutes. Rotate the roast every 15 or 20 minutes.
Add some black pepper and salt to taste.
*COOK’S NOTE: If you notice the roast needs more liquid, add additional beef broth, about 1/4 cup or more, as needed.
7. Turn off the heat. Cover and allow the roast to sleep in the onions for 1/2 hour more.
8. Then remove the Roast, placing it onto a cutting board.
Remove any strings tied to the meat, and slice the roast about 1/4-inch thick.
9. Transfer the sliced meat back into the pot with its juices and onions. Cover again, and allow the meat to marinate with caramelized onions for about 10 minutes. This will allow the meat to absorb the flavors, making it even more tender.
When ready to serve, transfer onto a serving platter. If you need to, you can reheat the remaining onions and juices and ladle them over the sliced roast.
10. Pour the onion gravy over the roast. Serves 6 to 8
FAQ’s
1. What is the best cut of meat to buy?
The eye-round cut is one of the leanest pieces of meat, regardless of where you buy it. I prefer to buy a USDA “prime cut” at the butcher shop or Whole Foods. Simply because a prime cut of meat is much more tender than a “choice cut.” And, it has less fat on it for me to trim off.
2. Can we make this eye round roast in a Slow Cooker or Instant Pot?
These days, many cooks prefer to use a slow cooker, or even the Instant Pot, because it saves time. But, keep in mind, that you still have to brown the meat and simmer the onions before it can start the timer in a slow cooker.
3. How do we reheat the leftovers?
Place a few slices of meat with the onion sauce in a microwave-safe dish. Reheat in 30-second increments, or until it is warm to your liking. Also, you can reheat leftovers in a preheated oven at 350 degrees.
4. What sides can we serve with this eye round roast?
There are so many options for sides to serve with this roast. Try any of these ideas:
An Exquisite Meal…
Our Eye Round Roast with Onions always turns out delicious! When you make this eye-round roast with onions, your home will also smell amazing – bringing everyone to the table.
Your family and friends will also LOVE how tender, moist, and flavorful this meat turns out every time! Try our recipe and let us know, we’d love to hear how it turns out for you!
ENJOY!
Hello friends! Are you cooking with us? If you try our Eye-Round Roast with Onions, let us know and leave a comment along with a star rating in the recipe card above! Sharing your insights and experience will not only help our readers but will help us too! And, thank you!
More Delicious Roast Recipes
- The Perfect Filet Mignon Roast
- Oven-Baked Brisket
- London Broil Steak Grilled to Perfection
- 2 Easy Steps for Best Spiral Glazed Ham
Eye Round Roast with Onions
An Eye Round Roast with Onions is cooked slowly on the stovetop with onions, wine, garlic, tomatoes, and herbs, creating a very tender, juicy, and flavorful meat dish that your whole family will love! This is an old family recipe from Italy, and one your whole family will enjoy!
Ingredients
- 2 or 2.5 pounds Eye Round Roast
- 4 Tbsp. olive oil, plus extra as needed
- 5 garlic cloves
- 1/2 cup dry white wine
- 5 medium yellow onions- chopped
- 1/8 tsp. crushed red pepper
- 1/2 tsp. dried rosemary or 3 fresh sprigs
- 1/4 tsp. garlic powder
- 2 Tbsp. butter
- 2 Tbsp. fresh chopped parsley
- 1 small ripe tomato - chopped
- 1/2 cup water or beef broth, and extra as needed
- salt and fresh black pepper to taste
Instructions
- In a large saucepot. Heat olive oil on medium heat.
- Season the roast with salt, pepper, and garlic powder. Add the roast and the rosemary to the pot.
- Brown all sides of the roast for a few minutes on each side, about 10 to 15 minutes for browning all sides.
- Add white wine. Cover with the lid. Reduce the heat to a simmer for 1 to 2 minutes. Allow the wine to reduce.
- If you use fresh sprigs of rosemary, remove them before you add the onions.
- Add the chopped onions, garlic, crushed red pepper, fresh parsley, and chopped tomato.
- Add butter and 1/4 cup of beef broth. Bring to a low boil. Cover and reduce the heat, and simmer for 30 to 45 minutes. Rotating the roast every 15 minutes.
- Cook's NOTE: If you notice the roast needs more liquid, add in more beef broth, about 1/4 cup more. Season with some salt and pepper to taste. The roast should be tender when you poke it with a fork.
- Turn off the 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 to the meat, and slice the roast, about 1/4 - inch thick slices.
- 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.
- When ready to serve. Transfer onto a serving platter. Reheat remaining onions and juices if needed.
- Pour the onion gravy over the roast. Serve.
- Serve 4 to 6
Notes
Tips for Success!
- We recommend using a large heavy pot or Dutch oven with a lid to make this eye-round roast with onions.
- Always buy the best quality meat possible. You pay a little more, but it's worth it.
- Before you start: always allow the meat to sit out on the counter to warm up to room temperature for at least 1 hour before browning and cooking. NEVER sear or brown the roast if it's ice-cold from the fridge; it will not brown properly. And, the meat could end up tough when served.
- This is a simple process of slow-cooking beef in a shallow amount of liquid (broth, wine, or water) to add flavor and moisture.
- Plus, this method causes the internal temperature to reach a level high enough to melt the tissues and fat, while the moisture in the pot prevents the outside of the meat from drying out.
- It's BEST to use fresh rosemary and fresh garlic with this recipe; it makes a huge difference in flavor.
- You can make it one day ahead because it reheats beautifully! My family even enjoyed the leftovers the next day.
Nutrition Information:
Yield: 4 to 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 336Total Fat: 18.6gCarbohydrates: 1.6gFiber: .1gSugar: .2gProtein: 35.1g
Have a Delicious Day! 🙂
Thanks for stopping by!
xo anna and liz
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
Tasted good, but not tender at all. I used the exact cut. I cooked it a little longer after I cut it. Helped a little. The smell was fantastic though. Thanks for sharing.
Thank you, Lee. Sometimes if the Cut of the meat is too fresh, or US Choice then it will be tough, because it’s not aged long enough. Try to find US Prime, either at a local butcher shop or at Whole Foods. Then it will turn out tender. I hope this helps.
I made this tonight! It tasted as good as it looked as good as it smelled!!!
Thank you Sue! Glad you enjoyed our recipe!