Eye Round Roast with Onions
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.
Our Eye Round Roast…
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 there was a chill 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 stovetop. But the extra time and effort are 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 pieces of meat, regardless of 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 side dishes like our easy garlic mashed potatoes, or with our mom’s best potato pie to soak up some of its delicious juices.
And, try our sweet garden peas and cheesy mini biscuits! Both will complement 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 the 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, but 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!
How to Make our Eye Round Roast with Onions?
There are a few simple steps to making our eye round roast with onions. But first, here are the ingredients needed. (*Full recipe card on the bottom of this post!)
Ingredients Needed for This 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
Directions to Make our Eye Roast with Onions:
1. In a large saucepot. Heat oil on medium heat.
Season the roast with salt, pepper and garlic powder.
Add the roast and the rosemary into 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 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 and 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 in more beef broth, about 1/4 cup or more, as needed.
7. Turn off heat. Covered 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 string tied from 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, 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 the remaining onions and juices, if needed.
10. Pour the onion gravy over the roast. And Serve. Yields 6 to 8 servings.
… and ENJOY!!
MORE TASTY ROAST RECIPES!
- The Perfect Filet Mignon Roast
- Oven-Baked Brisket
- London Broil Steak Grilled to Perfection
- 2 Easy Steps for Best Spiral Glazed Ham
Yield: 4 to 6 servings
Eye Round Roast with Onions
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!
Prep Time
5 minutes
Cook Time
1 hour
Total Time
1 hour 5 minutes
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 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.
- 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, 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 with a fork.
- 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 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
Nutrition Information:
Yield:
4 to 6 servingsServing Size:
1 servingAmount Per Serving: Calories: 336Total Fat: 18.6gCarbohydrates: 1.6gFiber: .1gSugar: .2gProtein: 35.1g
Thanks for PINNING!
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!