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Fall Apart Eye of Round Roast Beef

Tender and flavorful eye of round roast beef that falls apart with ease. Braised in a rich beef stock and red wine sauce, this roast is perfect for a comforting family meal.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 tablespoons butter
  • 3 tablespoons pot roast seasoning
  • 2.5 pounds eye of round roast
  • 16 ounce bag of baby carrots
  • 8 ounces bella or white mushrooms (quartered)
  • 1 large sweet onion (chopped)
  • 2 tablespoons garlic (minced)
  • 1 tablespoon dried herbes de Provence
  • 3 cups beef stock
  • 1 cup red grape juice (we used cabernet sauvignon)
  • 4 tablespoons tomato paste

Method
 

  1. Preheat the oven to 325 degrees.
  2. Season the eye of round roast with the pot roast seasoning.
  3. Heat the butter in dutch oven on medium-high heat.
  4. Sear the roast on all sides for 5 to 6 minutes then transfer it to a plate.
  5. Add mushrooms, carrots, onion, and garlic to the pot and saute about 5 to 6 minutes.
  6. Add beef broth, cabernet sauvignon, tomato paste, and herbes de Provence. Stir until the tomato paste has dissolved.
  7. Place roast back in the dutch oven and cover with a lid.
  8. Place in a preheated oven and braise in the oven for 2 hours. Turn roast over then cover and return to the oven for another 1½ hours or until the roast is fall apart tender.
  9. Season to taste

Notes

For a richer flavor, marinate the roast overnight in the red grape juice before cooking.