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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.
4.56 from 54 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
  • 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
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