This Eye Round Roast with Onions is cooked slowly with wine, garlic, tomato, herbs and onions creating a very tender, juicy and flavorful meat dish your whole family will love! Then it is served with mouth-watering caramelized onions on top. An old family recipe from Italy, and one we’re excited to share with you.
We rarely eat meat, but the other day my family asked me if I could make them their favorite meat dish, the Eye Round Roast with Onions! And I said yes, of course!
Eye round roast with onions is one of those dishes our mom made on stove-top and usually made it when it was blistering cold outside, or on a lazy Sunday.
You can make it one day ahead, because it reheats beautifully! My family even enjoys the left-overs the next day!
Keep in mind, this recipe is not one of our quick and easy ones. For this recipe, you will need about one hour, from start to finish to slowly cook this eye round on stove top. But the extra time and effort is definitely worth it!
Can We Make This is 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, you still have to brown the meat and simmer the onions before it fully cooks in a slow cooker.
What is the BEST cut of meat to buy?
The eye round cut is one of the leanest piece of meat, regardless where you buy it. I prefer to buy a USDA “prime cut” at the butcher shop or at 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.
What Sides Go with This Eye Round Roast?
This eye round roast makes a delicious meal and it pairs well with sides dishes like our easy garlic mashed potatoes, or with our mom’s best potato pie to soak up some of it’s delicious juices.
And, try our sweet garden peas and cheesy mini biscuits! Both will compliment this roast as well.
COOK’S NOTES and TIPS for SUCCESS:
Use a large heavy pot or Dutch oven with a lid to make this eye round roast with onions.
Always buy best quality meat as possible. You pay a little more, but it’s worth it.
DO NOT sear or brown the roast if its ice cold from the fridge. Always allow the meat to sit out on the counter to warm up to room temperature before browning and cooking.
This is a simple process of slow cooking beef in a shallow amount of liquid (broth, wine, or water) to add flavor and moisture.
This method causes the internal temperature to reach a level of high enough to melt the tissues and fat, while the moisture in the pot prevents the outside of the meat from drying out.
Use fresh rosemary and fresh garlic with this recipe, it makes a huge difference in flavor.
When you make this eye round roast with onions, your home will smell amazing! Not only does this recipe make a delicious meal, your family and friends will 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!
MORE TASTY ROAST RECIPES!
*Follow along with our recipe, or jump down to the bottom for our full recipe card!
Ingredients for Eye Round Roast with Onions:
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
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 the heat to simmer for 1 to 2 minutes.
Allow the wine to reduce a little.
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.
Then reduce the heat again, and simmer for about 45 minutes.
Cook’s NOTE: If you notice the roast needs more liquid, add in more beef broth, about 1/4 cup or more, as needed.
Rotate the roast every 15 or 20 minutes.
Add some black pepper and salt to taste.
Turn off heat. Covered and 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.
When ready to serve, 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