Fall Apart Eye of Round Roast Beef
Ingredients
- 4 tbspbutter
- 3 tbsppot roast seasoning
- 2 ½ lbeye of round roast
- 1 bagbaby carrots
- 8 ozbella or white mushrooms
quartered
- 1 largesweet onion
chopped
- 2 tbspgarlic
minced
- 1 tbspherbes de Provence
- 3 cbeef stock
- 1 cred wine
we used cabernet sauvignon
- 4 tbsptomato paste
Directions
- 1
Preheat the oven to 325 degrees.
- 2
Season the eye of round roast, covering all sides with the pot roast seasoning.
- 3
Heat the butter in dutch oven on medium-high heat.
- 4
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.
- 5
Add mushrooms, carrots, onion, and garlic to the pot and saute about 5 to 6 minutes.
- 6
Add beef broth, cabernet sauvignon, tomato paste, and herbes de Provence. Stir until the tomato paste has dissolved.
- 7
Place roast back in the dutch oven and cover with a lid.
- 8
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.
- 9
Season to taste
Fall Apart Eye of Round Roast Beef
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
The Ultimate Fall Apart Eye of Round Roast Beef
Imagine a Sunday supper that practically cooks itself, filling your home with an irresistible aroma and culminating in a dish so tender it literally falls apart at the touch of a fork. That's exactly what you get with this incredible Fall Apart Eye of Round Roast Beef recipe! Often considered a lean cut, the eye of round transforms into an incredibly tender beef roast through the magic of slow braising.
Our recipe takes this humble eye of round and bathes it in a rich, savory tomato and red wine sauce, creating a depth of flavor that's truly unmatched. Combined with sweet onions, earthy mushrooms, and tender carrots, every bite is a symphony of robust taste and melt-in-your-mouth texture. This isn't just a beef roast; it's an experience, perfect for gathering loved ones around the table.
Why This Braised Beef Roast Stands Out
The secret to achieving that coveted "fall apart" consistency lies in the slow, gentle cooking process. This braised beef roast allows the flavors to meld beautifully, tenderizing the meat over hours until it's succulent and infused with the aromatic herbes de Provence and garlic. The red wine (we love a good Cabernet Sauvignon here) adds a sophisticated, complex note that elevates the entire dish.
Tips for Success & Serving:
- Searing is Key: Don't skip browning the eye of round before braising; it locks in flavor and creates a beautiful crust.
- Veggie Variations: Feel free to add parsnips, celery, or even small potatoes to the braising liquid for an all-in-one meal.
- Serving Suggestions: This tender beef roast is absolutely divine served over creamy mashed potatoes, soft polenta, or wide egg noodles. Don't forget some crusty bread to soak up every last drop of that incredible sauce!