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Pioneer Woman Eye Of Round Roast Recipe

Pioneer Woman Eye Of Round Roast Recipe

Looking for a delicious Pioneer Woman Eye Of Round Roast Recipe? You're in the right place! This tender, flavorful roast is perfect for Sunday dinners.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main dish
Cuisine American
Servings 8
Calories 295 kcal

Equipment

  • Dutch oven or roasting pan
  • Meat thermometer
  • Sharp knife
  • Cutting board
  • Aluminum foil
  • Mixing bowl
  • Tongs
  • Measuring spoons

Ingredients
  

  • 3 to 4 pound eye of round roast
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 cups beef broth
  • 1 large onion sliced
  • 3 carrots chopped
  • 2 tablespoons butter

Instructions
 

  • Take the roast out of the fridge first.
  • Let it sit for 30 minutes at room temperature.
  • Pat it completely dry with paper towels.
  • This helps create a beautiful brown crust.
  • Mix salt, pepper, rosemary, and thyme together.
  • Rub this mixture all over the roast.
  • Make sure every side is covered well.
  • Heat olive oil in your Dutch oven.
  • Wait until the oil is really hot.
  • Place the roast in carefully and sear it.
  • Brown each side for 3 to 4 minutes.
  • This locks in all the delicious juices.
  • Don't skip this important step!
  • Remove the roast and set it aside.
  • Add butter to the same pot.
  • Toss in onions, carrots, and garlic.
  • Cook them for 5 minutes until soft.
  • Pour in the beef broth slowly.
  • Scrape up any brown bits from the bottom.
  • Preheat your oven to 275°F.
  • Place the roast back in the pot.
  • Cover it tightly with the lid.
  • Cook for 2.5 to 3 hours total.
  • Check the internal temperature with your thermometer.
  • It should reach 135°F for medium-rare perfection.
  • Remove the roast from the oven carefully.
  • Tent it with foil for 15 minutes.
  • This allows juices to redistribute throughout the meat.
  • Slice against the grain into thin pieces.
  • Serve with the cooked vegetables and pan juices.

Notes

  • Always bring meat to room temperature first.
  • This ensures even cooking throughout the roast.
  • Don't rush the searing process at all.
  • A good crust adds incredible flavor to everything.
  • Use a meat thermometer for perfect results every time.
  • Low and slow is the secret here.
  • This tough cut needs gentle cooking to tenderize.
  • Slice very thin against the grain always.
  • Thick slices will be chewy and tough.
  • Save the drippings for gravy or sauce.
  • They're packed with amazing beefy flavor!
Keyword Pioneer Woman Eye Of Round Roast Recipe