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    Home » Recipes by Ingredient » Beef Recipes » Fall Apart Eye of Round Roast

    Fall Apart Eye of Round Roast

    Published: Apr 27, 2022 · Modified: Apr 27, 2022 by Kori · This post may contain affiliate links

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    pinterest pin with fall apart eye of round served in a bowl with juices and vegetables.

    Fall apart eye of round roast is literally all that - tender, flavorful, and fall apart! Slowly braised in tomato and red wine beef gravy with mushrooms, onions, and carrots - a must-make!

    fall apart eye of round served in a white bowl with juices and vegetables.
    Jump to:
    • You'll ❤️ Fall apart eye of round roast
    • 🥘 What You'll Need
    • 🔪 How to Make It
    • 🥗 How To Serve
    • 📖 Variations
    • 💭 Top Tips
    • ❓FAQs
    • ✔️ More Beef Recipes
    • ⭐ Let's Connect
    • 📋 Recipe

    You'll ❤️ Fall apart eye of round roast

    "A melt in your mouth eye round roast the whole family will love - the perfect Sunday supper!"

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

    Oh the gravy. One of my favorite parts about this recipe is the delicious smoky sweet gravy it creates from its juices, beef stock, red wine, and extra seasonings. Goes well with crusty bread or mashed vegetables.

    Tender! Even though a round of eye roast is a lean cut of meat, it can easily be braised low and slow and will ultimately end up super tender and fall apart in your mouth! 🙂

    🥘 What You'll Need

    Here are the ingredients and equipment you will need to make this fall apart eye of round roast :

    Ingredients

    ingredients needed for making fall apart eye of round roast.

    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. If you prefer you can also substitute a packaged seasoning mix or even beef onion soup mix.

    Beef Round of Eye Roast

    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 - we 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!

    Equipment

    Equipment and tools needed to make this round of eye pot roast recipe:

    • 6-8 Quart Dutch Oven - with a tight lid
    • Cutting Board
    • Chef Knife
    • Measuring Cups
    • Measure Spoons
    • Large Wooden Spoon
    • Large Tongs
    • Can Opener

    🔪 How to Make It

    Here are the step-by-step instructions for making fall apart eye of round roast:

    Preheat

    Preheat your oven to 325 degrees F.

    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, you can place the 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 1-1/2 hours or until easily pulls apart.

    Finish

    Add more beef broth and adjust seasoning if needed.

    Fall apart eye of round roast in a white bowl

    🥗 How To Serve

    Here are a few ways to serve pot roast recipe:

    • 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.

    📖 Variations

    Here are a few ways you can vary or make substitutions to this recipe:

    • Substitute chuck roast, rib roast, or a brisket roast. You could also use a pork butt roast.
    • 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 1/2 cup more beef broth as they will absorb moisture.
    • Use Italian seasoning instead of the French herbes de Provence.

    💭 Top 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

    How to store it

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

    How to reheat it

    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.

    How to freeze it

    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.

    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 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.

    ✔️ More Beef Recipes

    If you are looking for more delicious recipe with beef, check these out:

    • How To Cook A Prime Rib Roast (Prime Rib Recipe)
    • Italian Beef Roast Crock Pot Recipe
    • Instant Pot Vegetable Beef Soup
    • Mongolian Beef and Broccoli
    • Creamy Beef Taco Soup

    ⭐ Let's Connect

    If you tried this recipe, let me know! I'd love for you to come back and give it a 5-star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest!

    📋 Recipe

    Fall apart eye of round roast in a white bowl

    Fall Apart Eye of Round Roast

    This roast 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.
    5 from 2 votes
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    Author Kori
    Prep Time 10 mins
    Cook Time 3 hrs 40 mins
    Total Time 3 hrs 50 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 the roast back in the dutch oven and cover with a lid.
    • 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

    Notes

    • 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

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    Hello! I'm Kori and I am a food LOVER. I've had a lifelong passion for cooking and eating (of course)! At some point that catches up with you, right? Older and wiser, I now watch what I eat more closely. What's the hardest and most frustrating part? Finding recipes that are healthy, easy to make, AND taste great.

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