Dutch Oven Eye Round Roast 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.


– boneless roast beef (eye round roast) – olive oil – baby carrots – garlic cloves – beef broth or    beef stock – salt – black pepper – Arrowroot powder or cornstarch

Eye round roast: This a lean cut of beef  that should be  cooked to rare or medium rare and sliced very thinly, it will be a tender roast and very juicy. Choose a roast with a thin layer of fat on top. This will make the beef juicy and flavorful.

– Put the garlic into the slices on top of beef. Sprinkle roast with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.  Sear for about 5 minutes or until browned.

- Pour broth in the bottom of pot and place carrots around the roast. – Put in preheated 275°F oven and roast uncovered for 45 minutes. -If the internal temperature registers 125°F (for rare) , it is done.  For medium, cook another 10 minutes or when thermometer registers 140°F.

 - Remove carrots to a bowl covered with foil if you want to make gravy. – Stir Arrowroot or cornstarch and water in a measuring cup, pressing out any lumps. Heat the pan 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. _ Serve with mashed potatoes or mashed cauliflower.

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