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Sliced eye round roast and carrots on white platter.

Dutch Oven Eye Round Roast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deb Belsha
  • Prep Time: 5 minutes
  • Rest: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Description

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.


Ingredients

Units Scale
  • 2 pounds eye round roast
  • 2-3 teaspoons olive oil
  • 12 ounce package baby carrots
  • 2 large or 4 small cloves garlic, sliced into 8 pieces
  • 1/2 cup beef stock*
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1-2 tablespoons Arrowroot powder or cornstarch
  • 1/2 cup water*

Instructions

  1. Remove roast beef from refrigerator at least 30 minutes before roasting.
  2. Cut 8 small slices into the top of the eye round.  Put the garlic slices into the slices.  Sprinkle roast with salt and pepper.
  3. Preheat oven to 275°F.
  4. Heat oil in Dutch oven over medium-high heat.  Place roast, fat side down into Dutch oven and sear for about 5 minutes or until browned.
  5. Pour broth in the bottom of pot and place carrots around the roast.
  6. Put in preheated oven and roast uncovered for 45 minutes.  Test with an internal meat thermometer in the center of the roast.  If it registers 125°F (for rare) , it is done.  For medium, cook another 10 minutes or when thermometer registers 140°F. 
  7. Let the finished roast rest on a platter for at least 10 minutes.  The eye round temperature will raise between 5-10 degrees.
  8. Remove carrots to a bowl covered with foil if you want to make gravy.
  9. Stir Arrowroot and water in a measuring cup, pressing out any lumps. Scrape the bottom of the pot and heat the juices 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.

Notes

*If you'd like more veggies, add some sliced onions and some green beans.

* If you don't have a Dutch oven, just brown the roast beef in a large skillet.  Then transfer it to a roasting pan or large casserole dish.  No need to cover either one.

*If gravy is too thick, add 1/4 cup more water or broth.  Some may also like to add some red wine to the gravy for extra flavor.  If you want it thicker, add a few more teaspoons of Arrowroot or cornstarch.