Meat Dishes

Eye Round Roast with Onions on Stove-top

Eye Round Roast with Onions on Stove Top by 2sistersrecipes.com

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 we’re excited to share with you.
The other day, my family asked me if I could make them their favorite meat dish, the Eye Round Roast with Onions on Stove-top and I said yes…of course!

The eye round cut is very lean regardless where you buy it.  I prefer to buy a USDA prime cut at the butcher shop or at Whole Foods because a prime cut of meat is much more tender than a choice cut.

 

 

Eye Round Roast on Stove Top by 2sistersrecipes.com

 

Back in the day, growing up without having central air in our home. Our mom would always opt to cook the eye round roasts on stove top rather than using a blazing hot oven.  Especially on days when the weather was either too hot and rainy.

These days, many people also use a crock pot because it saves time.

Eye round roast with onions is a delicious meat dish, and one that can be made on a cold winter’s night, or a lazy Sunday or even one day in advance.

This  eye round roast pairs well with sides dishes such as mashed potatoes or noodles to soak up some of that delicious gravy.  My family even enjoys the left-overs heated the next day!

For this recipe, you will need about one hour, from start to finish to slowly cook this on stove top.  This is not a quick recipe, but the extra time and effort is definitely worth it!

Try our recipe and let us know, we’d love to hear how it turns out for you!

You can follow along below with our recipe, or jump down to the bottom of this post for our full recipe card.

ENJOY!!

Eye Round Roast with Onions on Stove-top

  • 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
  • 1/4 cup organic beef broth, and extra as needed
  • salt and fresh black pepper to taste

 

Eye Round Roast with onions on Stove Top by 2sistersrecipes.com

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 10 to 15 minutes for browning all sides.
If you use fresh sprigs of rosemary, just remove them before you add the onions.

Add white wine.  Cover with the lid. Reduce heat to simmer for 1 to 2 minutes.
Allow the wine to reduce.

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 butter and 1/4 cup beef  broth and chopped tomato.  Bring to a low boil.
Reduce the heat and simmer for about 45 minutes.

Cook’s NOTE: you notice the roast needs more liquid, add in more beef broth, about 1/4 cup more.

If you prefer your meat on the rare side, cooking time should be less.
Rotating the roast every 15 or 20 minutes.
Add some black pepper and salt to taste.

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-inch thick.

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 even more tender.
Transfer onto a serving platter.  Reheat remaining onions and juices, if needed.
Pour the onion gravy over the roast.  Serve.

Yields 6 to 8 servings

Eye Round Roast with Onions on Stove-top
Author: 
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!
Ingredients
  • 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
Instructions
  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

Are you cooking with us?  If you try our stove top roast recipe, let us know and leave a comment!  Snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest if you like. We’d love to see what you cook!  You can also follow us on Facebook and Twitter.

Thanks for stopping by!

Anna and Liz

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1 Comment

  • Reply
    Sue
    March 12, 2012 at 11:25 pm

    I made this tonight! It tasted as good as it looked as good as it smelled!!!

  • Leave a Reply to Sue Cancel Reply

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