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–+ servings
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.
4.62 from 52 votes
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Author Kori Butler
Prep Time 10 minutes
Cook Time 3 hours 40 minutes
Total Time 3 hours 50 minutes
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 (plus extra to taste after braising?
  • 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 and serve.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
VARIATIONS: Substitute a chuck, rib roast, a brisket roast, pork butt, or pork shoulder. Cooking times will vary based on the roast type and size.
TIPS: Once the roast is cooked, remove it from the pot and cover with foil. Let rest for 15 minutes to allow the roast to reabsorb its juices. If the gravy ends up too thick or too much liquid is lost during braising, add more beef broth. Pot roast seasoning blends can vary in salt content - adjust seasoning to taste before serving.
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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