Dinner

Fall Apart Eye of Round Roast Beef Recipe

BySimon Carel December 27, 2025December 27, 2025

Introduction

This fall apart eye of round roast beef is a comforting, tender dish perfect for chilly evenings. Slow-braised with vegetables, herbs, and red wine, it delivers rich, deep flavors that melt in your mouth.

A white bowl sits on a white marbled texture, filled with a dark brown sauce base that has a glossy, rich texture and small chunks of mushrooms. On top, there are three thick pieces of shredded meat layered loosely, showing fibrous textures and cooked to a deep brown color with a slight reddish tint from the sauce. The dish is garnished with bright green chopped chives scattered over the meat, adding fresh color contrast. Photo taken with an iphone --ar 4:5 --v 7

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 cup red wine (cabernet sauvignon recommended)
4 tablespoons tomato paste

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit.
Step 2: Season the eye of round roast thoroughly on all sides with the pot roast seasoning.
Step 3: Heat the butter in a Dutch oven over medium-high heat until it begins to bubble.
Step 4: Sear the roast on all sides for 5 to 6 minutes until nicely browned, then remove and set aside on a plate.
Step 5: Add the mushrooms, baby carrots, chopped onion, and minced garlic to the Dutch oven; sauté for about 5 to 6 minutes until softened.
Step 6: Stir in the beef stock, red wine, tomato paste, and herbes de Provence. Mix well until the tomato paste dissolves completely.
Step 7: Return the roast to the Dutch oven, cover with a lid, and place it in the preheated oven.
Step 8: Braise the roast for 2 hours, then turn it over, cover again, and continue cooking for an additional 1½ hours, or until the meat is tender and falls apart easily.
Step 9: Remove the roast and season the sauce to taste before serving.

Tips & Variations

For extra depth, marinate the roast in red wine and herbs overnight before cooking.
Use different mushrooms like cremini for a more earthy flavor.
Substitute beef stock with vegetable stock for a lighter broth.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid works well.

Storage

Store leftover roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the oven to maintain tenderness. The flavors often improve after a day, making it excellent for meal prep.

How to Serve

The dish shows a white bowl filled with braised beef chunks in a rich, dark reddish-brown sauce. The beef is shredded and layered on top of each other, soaked in the glossy sauce with visible textures of tender meat fibers. Bright green chopped chives are sprinkled on top and around the bowl, adding a contrast of color. The bowl is placed on a wooden board with some chives scattered outside. The background has a white marbled texture surface with a white bowl blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, while eye of round is lean and benefits from slow braising, other cuts like chuck roast also work well and may be more forgiving if cooked a little longer.

Is red wine necessary for this recipe?

Red wine adds rich flavor and depth to the braising liquid, but you can substitute with additional beef stock or a mix of stock and grape juice if you prefer to avoid alcohol.