Dutch Oven Eye Round Roast

There is no need to wait for a Holiday or weekend to enjoy this Dutch Oven Eye Round Roast. It is an easy to prepare, one-pot meal and is ready in about an hour. Lean, tender beef is thinly sliced and served with roasted carrots and a rich, savory pan gravy.

Why this recipe is just so good....

• Dutch ovens hold in and distribute the heat evenly very well which is why they are perfect for roasting meats. You can sear the boneless roast beef and finish roasting in the same pot. They are also large enough to hold plenty of vegetables for a one-pot meal.
• This is an easy prep; just a few spices and some garlic and it's ready to go.
• Leftovers are just as delicious as the first time around. Personally, the best part is thinly sliced beef in a sandwich with some mayo. Delicious!

If you are a fan of Dutch oven cooking, you'll want to try some our other favorites such as Beef Stroganoff, Pot Roast, Corned Beef and Beef and Sausage Chili.

Recipe Ingredients

You will need the following ingredients to make Eye of Round Beef Roast in a Dutch Oven:

• 2 pound boneless roast beef (eye round roast)
• olive oil
• baby carrots
• garlic cloves
• beef broth or beef stock
• salt
• black pepper
• Arrowroot powder or cornstarch
• water*

Ingredient Notes

Eye round roast: This a lean cut of beef and some people may describe it as a bit of a tougher cut. But if you cook it to rare or medium rare and slice very thinly, it will be a tender roast and very juicy. Another option would be a Top Round Roast. Choose either roast with a thin layer of fat on top. This will make the beef juicy and flavorful.

Carrots: I am using baby rainbow carrots. Another option would be regular garden variety carrots. Just scrub, peel and cut them in about 2 inch long pieces. They will cook more evenly if they are similar in size.

How to make Dutch Oven Eye Round Roast

• Cut 8 small slices into the top of the eye round. 
• Put the garlic slices into the slices.  Sprinkle roast with salt and pepper.
• Preheat the oven temperature to 275°F.

Heat oil in a large Dutch oven over medium-high heat.  Place roast, fat side down into the hot pan or Dutch oven and sear for about 5 minutes or until browned.

• Pour broth in the bottom of pot and place carrots around the roast.
• Put in preheated oven and roast uncovered for 45 minutes.  Test with an internal meat thermometer.  If the internal temperature registers 125°F (for rare) , it is done.  For medium, cook another 10 minutes or when thermometer registers 140°F. 
• Let the roast rest on a platter for at least 10 minutes.  The eye round beef temperature will raise between 5-10 degrees.
• Remove carrots to a bowl covered with foil if you want to make gravy.
• Stir Arrowroot and water in a measuring cup, pressing out any lumps. Heat the pan juice to a simmer and add the Arrowroot and water.  Stir well and heat to a low boil.  The gravy will thicken as it cooks.  Lower to simmer while you thinly slice meat and serve gravy with roast and carrots.

Recipe Tips

• Bring the meat to room temperature about 30-45 minutes before roasting to allow even cooking.
• Don't skip the step of searing the eye round beef. It helps seal in the juices.
• If you don't have a Dutch oven, use a frying pan or cast iron skillet to brown the beef on top and bottom of the roast. Then use a large casserole or roasting pan for the roast.
• I'm using a small amount of broth in this recipe. You don't want to add so much that the roast braises or stews in the Dutch oven.

Additions and Substitutions

ADDITIONS:

• Extra Veggies: In addition to the carrots, sweet yellow onion, red onions, and green beans would be great in the meal as well.
• Potatoes: Yellow and red skinned potatoes, quartered, or baby potatoes can be added if you would like.
• Spice If you have any fresh thyme or rosemary, you can spread some around the roast in the Dutch oven.

SUBSTITUTIONS:

• To lower some carbohydrates, I always use Arrowroot powder instead of cornstarch or flour to make gravy. It works just as well, tastes the same. It has about the same carbs as flour but you need half the amount as a thickener.

Frequently Asked Questions

What should I serve with Dutch Oven Eye Round Roast?

The beauty of cooking in the Dutch oven is that you can add potatoes and vegetables to cook right along with the roast beef. But you can make mashed potatoes as I did for my husband and mashed cauliflower for myself. Some other favorite vegetables you can make separately from the roast would be Marinated Broccoli or Sweet and Spicy Brussels Sprouts.

How do I know when the eye round is done?

In general, boneless roast beef cooks approximately 20-30 minutes per pound depending on how you like it done. The best way to check is with an internal meat thermometer. For rare meat, look for 125°F-130°F. Medium-rare will be done at 135°-140°F. And be aware that the meats' temperature will raise about 5° as it rests on a platter.

Should I cover the eye round while it roasts in the Dutch Oven?

The eye round will cook in a fairly short time in the oven so I usually leave it uncovered. If you were to braise or stew a roast, you would want as much moist heat as possible so you would cover the beef.

Storage and Reheating

• Storage: Store the leftover roast in an airtight container in the fridge. Store the veggies and the gravy in a separate container. Leftovers are good for 3-4 days.
• Reheating: Place individual portions of meat, vegetables and gravy in a skillet. Heat on the stove over medium heat for 3-4 minutes until heated through. Or microwave in a microwave safe covered dish for about 2 minutes.
• Freezing: The meat and gravy can be frozen in an airtight container. The vegetables will not freeze as well since they will be mushy upon defrosting. You can freeze the mashed potatoes. Defrost overnight in the refrigerator and heat as above.

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