Eye of Round Pot Roast

Eye of round is one of those cuts that rewards patience — lean, flavorful, and deeply satisfying when cooked low and slow. This ranch-tested recipe from Wyld Gourmet turns a modest roast into something rich and tender, perfect for Sunday supper or meal prep for the week ahead. It’s the kind of comfort food that brings everyone back to the table.

This eye of round pot roast recipe is a perfect comfort food. It is a wonderful fall apart beef roast with tender and lovely vegetables on the side. Also, you will end up with a nice au jus to ladle over your meat and potatoes. Eye of round roast is so good and one of the best parts is that you can turn it around for a stew if you have any left over!

Recipe & photography courtesy of Margie Nelson (Paid Partnership) @WyldGourmet

The eye of round comes from the hind quarters of a beef. It sits in between the top round and the bottom round and is sometimes called the “hidden tender” as it is shaped somewhat like a tenderloin, although smaller and not as tender. The eye of round is fairly versatile due to the shape and can be wrapped in bacon and cooked on the BBQ or made into jerky as the pieces will be of a consistent size and shape.

The eye of round has very little fat or marbling so cooking it with that in mind makes this eye of round pot roast is a perfect comfort food. Best part is that you can turn it round for a stew if you have any left over. So simple and good. Everybody will love this!

INGREDIENTS:

• One Felton Angus Beef Eye of Round Roast
• Salt and pepper
• 1 Tbsp oil
• One quart of beef broth
• ½ pound small Yukon gold potatoes
• ½ pound small red potatoes
• One bunch of variegated carrots
• 2 large shallots
• One head of garlic
• Fresh rosemary and thyme sprigs

DIRECTIONS:

• Season the roast with salt and pepper and put your oil in a deep sided pan or roaster.
• On top of your stove bring the oil to a high temperature and sear all sides of the eye of round.
• Add the beef broth to the roaster and deglaze a minute (add liquid to the hot pan, allowing all of the caramelized bits stuck to the bottom to release) and turn off the stove top.
• Place your potatoes and carrots around the sides of your roast in the roaster along with your head of garlic that has been cut in half with the cut side up. Place some sprigs of rosemary and thyme on top and put the lid on or cover with aluminum foil.
• Put your roast into the oven at 300F for 4 hours to cook low and slow for the perfect fall apart roast with tender and lovely vegetables on the side. You will end up with a nice au jus to ladle over your meat and potatoes too. This is so good.

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