Description

This Fall Apart Eye of Round Roast Beef recipe delivers a tender, flavorful roast that melts in your mouth. Searing the seasoned eye of round roast in butter builds a deep crust, while braising it slowly in a rich mixture of beef stock, red wine, and herbes de Provence infuses the meat with complex aromas. Accompanied by sweet onions, mushrooms, and baby carrots, this hearty dish is perfect for comforting family dinners or special occasions.

Ingredients

Scale

Roast and Seasoning

2 ½ pounds eye of round roast
3 tablespoons pot roast seasoning
4 tablespoons butter

Vegetables

16 ounce bag baby carrots
8 ounces bella or white mushrooms, quartered
1 large sweet onion, chopped
2 tablespoons garlic, minced

Liquids and Flavorings

3 cups beef stock
1 cup red wine (Cabernet Sauvignon recommended)
4 tablespoons tomato paste
1 tablespoon dried herbes de Provence

Instructions

Preheat oven: Set your oven to 325°F (163°C) to prepare for braising the roast.
Season roast: Evenly coat all sides of the eye of round roast with the pot roast seasoning, ensuring full coverage for flavorful crust and interior.
Sear the roast: Heat butter in a Dutch oven over medium-high heat until hot and bubbling. Sear the roast on all sides for 5 to 6 minutes, developing a golden crust. Once seared, remove the roast and set aside on a plate.
Sauté vegetables: Add mushrooms, baby carrots, chopped onion, and minced garlic to the Dutch oven. Sauté for 5 to 6 minutes until softened and fragrant, building the flavor base.
Add liquids and seasonings: Pour in beef stock, red wine, and add tomato paste and herbes de Provence. Stir thoroughly to dissolve the tomato paste and blend flavors evenly.
Braise roast: Return the seared roast to the Dutch oven, placing it in the liquid and vegetables. Cover with a lid and place in the preheated oven.
Cook low and slow: Braise for 2 hours, then turn the roast over to ensure even cooking. Cover and continue to braise for an additional 1½ hours until the meat is fall-apart tender.
Season and serve: Taste the cooking liquids and adjust seasoning as necessary, then serve the tender roast with the vegetables and sauce.

Notes

For best results, use a heavy Dutch oven to maintain even heat and moisture during braising.
If you prefer less alcohol flavor, substitute the red wine with additional beef stock.
Rest the roast for 10 minutes after removing from the oven before slicing to allow juices to redistribute.
You can use a meat thermometer to ensure tenderness; the internal temperature should be about 195°F for fall-apart texture.
Leftovers store well and flavors develop further after a day in the fridge.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: eye of round roast, pot roast, braised beef, Dutch oven roast, tender beef roast, red wine braised beef, fall apart roast