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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Peel the onion and cut it into wedges. Slice the carrots and celery into large chunks. Set the vegetables aside.

Step 3

Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil and swirl to coat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Return the roast to the skillet, placing it on top of the vegetables. Add the sprigs of rosemary and thyme to the skillet.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	(1922.4g)

Amount per serving	% Daily Value*
Calories	2208.6

Total Fat 96.7g	0%
Saturated Fat 35.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 809.1mg	0%
Sodium 3364.6mg	0%
Total Carbohydrate 51.8g	0%
Dietary Fiber 12.0g	0%
Total Sugars 18.5g
Protein 279.1g	0%

Vitamin D 0IU	0%
Calcium 368.1mg	0%
Iron 31.2mg	0%
Potassium 5641.1mg	0%

*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.

Source of Calories

Fat: 39.7%

Protein: 50.9%

Carbs: 9.4%