Eye of Round Roast in Oven Recipe

Sliced eye of round roast perfectly prepared garnished with herbs and served alongside sautéed mushrooms and onions.

5 from 2 votes

Eye of Round Roast in Oven Recipe

How to cook eye of round roast in the oven or on the stove in a Dutch Oven is here. Tender medium rare lean cut of beef with onions and gravy.

Prep Time10

Cook Time40

Course: Entree

Cuisine: American

Keyword: bottom round roast, dutch oven, how to cook

Servings:

Author: Justine

Equipment

1 dutch oven

Ingredients

2 lb Eye of Round Roast timing is 1-2 hours per pound at 180 F.
1 small onion diced or sliced
1 tbsp olive oil
1 package mushrooms baby bellas, sliced, 2 cups
2 tsp minced garlic
1 tsp salt
1/2 tsp pepper
2 tbsp balsamic vinegar
4 tbsp Sherry
1 tsp thyme
2 cup beef broth

Instructions

With Gravy - Preheat oven to 180 degrees F. Pat the meat dry with paper towels, then sprinkle all around with salt and pepper. Heat up your Dutch Oven over medium high heat. Add oil. Fry on all sides, turning over until it is browned on all sides. Pull out the meat out of the pot and set aside.
Add the chopped onion and garlic to the same pot. Fry until light golden brown. Add mushrooms. Fry for a couple more minutes.
Add liquid ingredients. Add meat back in. Cook for about 1.5 hours per pound or until the middle thickest part reaches the internal temperature you want. 125 degrees = medium rare is ideal.
Without Gravy - Preheat oven to 180 degrees F. Blot meat dry with paper towels. Mix together our pot roast seasonings and rub all over meat. Set a cooling rack on top of a baking sheet and spray with non stick spray, lay meat on top. Then bake for 1.5-2 hours per pound until it reaches 125 F.
For 2 lbs. it will take about 3 hours but time varies. Check temp. after 2 hours as well as liquids in bottom. May need to add more broth if it evaporates too quickly. When reaches 125 degrees, allow to rest outside of oven for 10 minutes before slicing against the grain and serving with gravy from bottom over the top.
Never overcook eye of round roast, if at all possible! Because this is such a very lean cut of beef, it can easily overcook if you don't keep a careful watch with your instant-read meat thermometer. Over cooking round roast will make it nearly flavorless, dry, and chewy.

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