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Home » Recipes » Beef

Fall Apart Eye of Round Roast Recipe

Modified: Mar 21, 2025 by Kori Butler · Published: Apr 27, 2022

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This fall-apart eye of round roast recipe is literally all that - tender, flavorful, and fall apart! Slowly braised in a smoky, sweet tomato and red wine beef gravy with mushrooms, onions, carrots, and perfectly blended flavors - a must-make for your next Sunday dinner!

Slices of eye of round roast beef served in a white bowl with juices and vegetables.Pin
Jump to:
  • Recipe Backstory
  • The Best Eye of Round Roast Recipe!
  • What You'll Need
  • Make It Yours.
  • How To Make Fall Apart Eye of Round Roast
  • How To Serve It
  • Kori's Tips
  • FAQs
  • 📖 The recipe.
  • More Recipes You Will Love
  • 💬 What readers are saying.

Recipe Backstory

I’ve always treated eye of round roast like a sacred cut—roast it just until rare or medium-rare, slice it thin, and call it a day. But then someone asked me, “Can you cook it until it falls apart?” Challenge accepted. After some experimenting (and a lot of anticipation), the result was worth it. This Fall-Apart Eye of Round Roast is everything its name promises—ultra-tender, deeply flavorful, and swimming in a smoky-sweet tomato and red wine beef gravy with mushrooms, onions, and carrots. It’s slow-braised comfort food at its finest, and officially my new Sunday dinner obsession.

xoxo Kori

The Best Eye of Round Roast Recipe!

That Gravy, Right?
One of the absolute highlights of this roast is the rich, smoky-sweet gravy it makes as it braises. Made from the meat’s own juices, beef stock, red wine, and bold seasonings, it’s practically begging to be mopped up with crusty bread or poured over creamy mashed veggies.

Melt-in-Your-Mouth Tender
Eye of round may be a lean cut, but when it’s cooked low and slow, magic happens. It transforms into fork-tender, fall-apart beef that melts in your mouth—proof that patience pays off.

Big, Bold Flavor
Slow braising coaxes out all the deep, savory flavors of classic pot roast seasoning—then kicks it up with a smoky-sweet tomato and red wine sauce that’s rich, complex, and totally unforgettable.

What You'll Need

Ingredients needed for making beef eye of round roast.

Here's what you'll need to make this fall apart eye of round roast beef:

  • Olive Oil or Butter - use olive oil or butter or a combination of both.
  • Pot Roast Seasoning - I highly recommend my pot roast seasoning as it's easy and much healthier than what you can find in your local store. My recipe contains garlic powder, brown sugar, onion powder, celery salt, black pepper, kosher salt, basil, oregano, and smoked paprika. If you prefer you can also substitute a packaged seasoning mix or even beef onion soup mix.
  • Boneless Beef Eye of Round Roast.
  • Carrots - peel and cut your own or save time and buy the prepared baby carrots.
  • Baby Bella Mushrooms - you can also use white mushrooms.
  • Sweet Onion
  • Garlic - fresh chopped garlic or jarred garlic will do just fine.
  • Herbes de Provence Seasoning - this is an unsalted herb blend you can easily find in the grocery store.
  • Beef Stock or Broth
  • Red Wine - I used Cabernet Sauvignon, but any favorite wine will do, including a sweet wine!
  • Tomato Paste

For exact ingredient quantities, please see the recipe card below!

Be sure to save this pin to Pinterest for later! 😉

Eye of round roast pulled into pieces and covered in pot juices in a white bowl.Pin

Make It Yours.

  • Substitute a different cut of beef such as chuck roast, rib roast, or a brisket roast. You could also use a pork butt roast.
  • If you would prefer to slice your roast beef instead of serving in fall apart pieces, cook the roast to medium rare in the center which is around 135 degrees. (I would remove it when its internal temperature reaches 125 degrees F as the temperature will continue to rise while resting). Let the roast sit tented with foil (or the lid on the pot) about 15 minutes prior to slicing.
  • Use different vegetables. You could replace fresh onion with frozen pearl onions and add potatoes. If you add potatoes be sure to add at least ½ cup more beef broth as they will absorb moisture.
  • Use Italian seasoning instead of the French herbes de Provence.

How To Make Fall Apart Eye of Round Roast

Here is a general overview for making fall apart eye of round roast beef - be sure to see the recipe for full instructions. Enjoy!

Season

  • Sprinkle the roast with pot roast seasoning mix. Be sure to cover all sides.

Sear

  • Heat your butter in your dutch oven over medium-high heat.
  • Once your pan is hot and the butter is bubbling, place roast in the pan and sear all sides for 5 to 6 minutes.
  • Once all sides are seared, transfer the roast to a plate. ( You will add this back after the remaining ingredients are cooked).

Saute

  • Add the mushrooms, carrots, onion, and garlic to the dutch oven and saute for 5 to 6 minutes.
  • Add the beef broth, cabernet sauvignon, tomato paste, and herbes de Provence.
  • Stir until the tomato paste has entirely dissolved.

Braise

  • Place the seared round of eye roast in the dutch oven and place the cover on tightly.
  • Put the dutch oven into the preheated oven for 2 hours. Turn the roast oven after 2 hours, then continue cooking in the oven for another 1½ hours or until it easily pulls apart.

Finish

  • Add more beef broth and adjust the seasoning if needed.
Fall apart eye of round roast in a white bowlPin

How To Serve It

  • Serve in a bowl over the vegetables, then top with gravy.
  • Garnish with chives, green onion, or parsley.
  • This dish goes great with rice, bread, mashed or roasted - potatoes, cauliflower, or sweet potatoes.

Meal idea! Serve over buttery mashed potatoes or mashed cauliflower with this blue cheese wedge salad and crusty bread.

Kori's Tips

  • Once the roast is cooked, please remove it from the dutch oven and allow it to rest for 15 minutes before cutting to help the roast re-absorb the juices!
  • If the gravy ends up too thick, or too much liquid is lost in the braising process, add more beef broth.

FAQs

Is eye of round a tough roast?

Because round of eye roast is extra-lean it can be tough if not cooked properly. It is best roasted in the oven until it reaches medium-rare and is still sliceable, or in a slow cooker or braised in the oven slowly until it is fall-apart tender. This cut of meat can easily be cooked and is best cooked low and slow.

What are eye of round roasts good for?

Round of eye roasts are good for slow cooked or braised pot roast recipes. You can also marinate 24 hours before then roast in the oven. If cooked to medium rare it is still quite tender. Leftovers can be used in soups, stew, casseroles, and even beef hash.

How to store

Let the roast cool before placing it into an airtight container for leftovers. You will want to store it in the refrigerator for up to 4 days.

How to freeze

Freeze your leftovers in an air-tight container for up to 6 months! I recommend dating your container on a piece of tape to track the length of time in the freezer.

How to reheat

The easiest way to reheat this roast is in the microwave in individual portions. Cook covered on low power for 1 to 2 minutes until warmed through, stirring halfway through.

Can I ask you a favor?

If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!

📖 The recipe.

Fall apart eye of round roast in a white bowl

Fall Apart Eye of Round Roast Beef

This fall apart eye of round roast beef recipe is literally all that - tender, flavorful, and fall apart! Slowly braised in tomato and red wine sauce with mushrooms, onions, and carrots - it's delish and the perfect Sunday supper.
4.66 from 46 votes
Print Recipe Pin Recipe Save Saved!
Author Kori Butler
Prep Time 10 minutes mins
Cook Time 3 hours hrs 40 minutes mins
Total Time 3 hours hrs 50 minutes mins
Course Beef Recipes
Cuisine American
Servings 6
Calories 432 kcal

Equipment

  • 1 4 to 6-quart Dutch oven (with lid)

Ingredients
 
 

  • 4 tablespoons butter
  • 3 tablespoons pot roast seasoning
  • 2 ½ pounds eye of round roast
  • 16 ounce bag of baby carrots
  • 8 ounces bella or white mushrooms (quartered)
  • 1 large sweet onion (chopped)
  • 2 tablespoons garlic (minced)
  • 1 tablespoon dried herbes de Provence
  • 3 cups beef stock
  • 1 cups red wine (we used cabernet sauvignon)
  • 4 tablespoons tomato paste

Instructions
 

  • Preheat the oven to 325 degrees.
  • Season the eye of round roast, covering all sides with the pot roast seasoning.
  • Heat the butter in dutch oven on medium-high heat.
  • Once the pan is hot, and the butter begins to bubble, sear the roast on all sides for 5 to 6 minutes then transfer it to a plate.
  • Add mushrooms, carrots, onion, and garlic to the pot and saute about 5 to 6 minutes.
  • Add beef broth, cabernet sauvignon, tomato paste, and herbes de Provence. Stir until the tomato paste has dissolved.
  • Place roast back in the dutch oven and cover with a lid.
  • Place in a preheated oven and braise in the oven for 2 hours. Turn roast over then cover and return to the oven for anoth 1½ hours or until the roast is fall apart tender.
  • Season to taste

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Substitute a chuck, rib roast, a brisket roast,  pork butt, or pork shoulder.
  • SERVING SUGGESTIONS: Serve over mashed potatoes, riced cauliflower, or egg noodles. Garnish with sour cream, chopped scallions, or parsley.

Nutrition

Calories: 432kcalCarbohydrates: 14gProtein: 46gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 137mgSodium: 1534mgPotassium: 1172mgFiber: 4gSugar: 7gVitamin A: 10869IUVitamin C: 9mgCalcium: 90mgIron: 6mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™

If you're a roast beef lover be sure to try my Italian Beef Roast Crock Pot Recipe and this super easy Prime Rib!

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Reader Interactions

Comments

  1. Cathy

    February 14, 2025 at 2:51 pm

    5 stars
    Hello! I made this yesterday (minus the carrots) and my husband said it was one of my best roasts ever! Before serving, I thickened the juices and added a bit more beef broth…absolutely delicious!

    Reply
  2. Wendy S

    November 10, 2024 at 6:27 pm

    5 stars
    This was absolutely fabulous! We had a 1/4 eye roast and halved the recipe. Cooked at 275 degrees convection oven was perfection! I used the spice rub listed in her recipe and it definitely made a difference. Gorgeous rich sauce with complex flavor and meat exactly as pictured! Thank you!

    Reply
  3. Klaf

    October 01, 2024 at 3:51 pm

    5 stars
    Made this for my family last night and it was absolutely delicious! Definitely a keeper, thank you! 😋

    Reply
    • Kori Butler

      October 04, 2024 at 9:01 am

      Thank you for trying out my recipe! I'm super happy you loved it. 🙂

      Reply
  4. Angela Scarlato

    February 25, 2024 at 8:05 pm

    Made it tonight - followed the recipe except I used with whatever wine I had. My family went crazy for it. Excellent. I will definitely make it again.

    Reply
    • seekinggoodeats

      February 27, 2024 at 4:09 pm

      Oh yay! I'm so glad you loved this recipe. You've inspired me to make it for my family again this weekend! 🙂

      Reply
  5. Laurie

    February 03, 2024 at 9:29 pm

    5 stars
    Made it today and followed the recipe exactly - absolutely delish! I had a 3 lb roast so needed an extra 1/2 hour of cooking time and I thickened the gravy a bit. This recipe is definitely a keeper.

    Reply
    • seekinggoodeats

      February 05, 2024 at 9:11 am

      Thank you! I'm so glad you enjoyed the eye of round roast! 🙂

      Reply
  6. Tina

    October 22, 2023 at 7:16 pm

    5 stars
    Delicious! Followed the recipe exactly except I did not have mushrooms whish would have been yummy!!

    Reply
    • seekinggoodeats

      October 24, 2023 at 9:12 am

      Aww thank you so much. I'm super happy you loved this eye of round roast! In fact, I have one in my fridge. You've inspired me to get it out and make it this week! Thanks! 😉

      Reply
  7. Lydia

    March 15, 2023 at 1:29 pm

    Could you do this in a crockpot?

    Reply
    • seekinggoodeats

      March 22, 2023 at 11:27 am

      Yes, absolutely! Cook it on low until tender...6 to 9 hours depending on the size of the roast and how hot your pot runs. I hope you enjoy!

      Reply
  8. Judyz

    March 12, 2023 at 1:28 pm

    Do you think of port instead of cab would work? And anyone out there who left out herbs de Provence, is it still good?

    Reply
    • seekinggoodeats

      March 13, 2023 at 12:08 pm

      Hello, I think port would be great (although it is sweeter than cab! I have made this without herbs de Provence too. I substituted Italian herb blend once before and it was great.

      Reply
  9. Linda

    January 08, 2023 at 9:46 am

    5 stars
    link to print recipe is not working. this looks fantastic and I would like to print so I have it for my hard file. thanks!!

    Reply
    • seekinggoodeats

      January 09, 2023 at 8:57 am

      Hello, can you tell me if it is working now? I checked 3 devices and had my IT person look, and it appears to be working

      Reply
  10. Desiree

    October 09, 2022 at 3:37 pm

    5 stars
    This has easily become a family staple! I cooked as stated using the pot roast seasoning and the whole family loved it!

    Reply
    • Kori

      October 10, 2022 at 1:36 pm

      Awww, thank you so very much! I'm super happy you and your family love the eye of round roast and my pot roast seasoning! 🙂

      Reply
  11. Victoria Duke

    June 08, 2022 at 4:12 pm

    5 stars
    Delicious!! The only thing had to adjust was for lack of the herbs de providence. So I looked up the ingredients of this and had most on hand so added them in separately. Turned out absolutely delicious. Definitely try this recipe.

    Reply
    • Kori

      June 22, 2022 at 3:05 pm

      Thank you! I'm so glad you enjoyed the roast! 🙂

      Reply
4.66 from 46 votes (38 ratings without comment)

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Image of Kori Butler Seeking Good Eats Founder

Hey there, I'm Kori.

I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

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