Stove Top Eye of the Round
Elevate your weeknight dinners with this richly flavored Stove Top Eye of the Round recipe, a foolproof method for transforming a lean cut of beef into a succulent, tender centerpiece. Seasoned with a savory blend of garlic, onion powder, kosher salt, and black pepper, the roast is seared to a golden crust before being gently braised in a flavorful medley of beef broth, Worcestershire sauce, and fresh herbs. Accompanied by caramelized onions, carrots, celery, and garlic, this one-pot dish delivers hearty, comforting aromas straight from your stovetop. Perfect for a cozy family meal or an impressive dinner party, this easy-to-follow recipe pairs beautifully with creamy mashed potatoes or a vibrant green vegetable medley.
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Recipe Information
Ingredients
- 2 pounds Eye of the Round roast
- 1 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 medium Yellow onion
- 3 large Carrots
- 2 large Celery stalks
- 4 large Garlic cloves
Instructions
Pat the Eye of the Round roast dry with paper towels. Season it thoroughly on all sides with kosher salt, black pepper, garlic powder, and onion powder.
Peel the onion and cut it into wedges. Slice the carrots and celery into large chunks. Set the vegetables aside.
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil and swirl to coat.
Once the oil is hot and shimmering, carefully place the roast in the skillet. Sear it on all sides, about 2-3 minutes per side, until browned. Use tongs to turn the roast as needed. Remove the roast from the skillet and set it aside.
Lower the heat to medium. Add the unsalted butter to the skillet. Once melted, add the onion wedges, carrots, celery, and whole garlic cloves. Cook, stirring occasionally, for 3-4 minutes, until the vegetables begin to caramelize.
Deglaze the skillet by pouring in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet, as they add flavor to the dish.
Return the roast to the skillet, placing it on top of the vegetables. Add the sprigs of rosemary and thyme to the skillet.
Reduce the heat to low and cover the skillet with a tight-fitting lid. Let the roast cook gently for 60-75 minutes, or until the internal temperature reaches 125°F for medium-rare or 135°F for medium. Turn the roast about halfway through cooking for even flavor.
Once done, remove the roast from the skillet and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10 minutes before slicing.
While the roast rests, strain the cooking liquid from the skillet into a bowl, discarding the cooked vegetables if desired. You can serve the strained liquid as a flavorful jus alongside the roast.
Slice the roast thinly against the grain and serve with the jus. Optionally, pair with mashed potatoes or a green vegetable medley for a complete meal.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 18.5 g | ||
| Protein | 279.1 g | 558% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5641 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
