Oven Braised Fall Apart Eye of Round Roast Recipe.

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!

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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.

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

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.

This eye of round roast turns surprisingly tender and pull-apart delicious with slow braising - see the recipe card below for full instructions.

Season

Coat the roast on all sides with pot roast seasoning.

Sear

Heat butter in a Dutch oven over medium-high heat. Sear the roast for 5 to 6 minutes, turning until browned on all sides. Transfer to a plate.

Saute

Add mushrooms, carrots, onion, and garlic to the Dutch oven. Cook 5 to 6 minutes until softened. Stir in beef broth, cabernet sauvignon, tomato paste, and herbes de Provence until smooth.

Braise

Return the roast to the Dutch oven and cover tightly. Bake for 2 hours, turn the roast, then continue cooking another 1½ hours or until fork tender and falling apart.

Finish

Add more beef broth if needed and adjust seasoning to taste.

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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.