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.

An Eye Round Roast…

An eye-round roast with onions is one of those meals our mom made on stove-top and it was usually made when there was a chill outside, or for a Sunday dinner. 

It makes a delicious meal and pairs well with sides like our easy garlic mashed potatoes, or with mom’s 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. 

For this recipe, you will need about one hour, from start to finish to slowly cook this eye round on the stovetop. 

But the extra time and effort are worth it!

Eye Round Roast on Stove Top by 2sistersrecipes.com

Questions & Helpful Tips…

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 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 go start the timer in a slow cooker. 

3. How to Reheat 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 Go with This Eye Round Roast? 

There are so many options for sides to serve this roast with, here are a few ideas:

a serving platter filled with sliced meat smothered with caramelized onions. by 2sistersrecipes.com

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. 
  • 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. 
  • 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 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.
  • You can make it one day ahead because it reheats beautifully! My family even enjoyed the leftovers the next day. 

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
Raw Roast on brown paper.  by 2sistersrecipes.com

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.

 A tall pot with the Roast with olive oil. rosemary and Onions on Stove-Top by 2sistersrecipes.com

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, 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 additional 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, 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 over the sliced roast.

10. Pour the onion gravy over the roast.  Serve. Yields 6 to 8 servings.

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!

Additional Roast Recipes…

Yield: 4 to 6 servings

Eye Round Roast with Onions

Eye Round Roast 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 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

  1. In a large saucepot. 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 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.
  8. 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.
  9. Turn off heat. Allow the roast to sleep in the onions for 1/2 hour more.
  10. 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.
  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

Nutrition Information:

Yield:

4 to 6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 336Total Fat: 18.6gCarbohydrates: 1.6gFiber: .1gSugar: .2gProtein: 35.1g

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Eye Round Roast with Onions by 2sistersrecipes.com

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xo anna and liz

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Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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4 Comments

  1. 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.

    1. 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.