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How To Cook Round Eye Roast

All you need to know about: How To Cook Round Eye Roast.

What You’ll Need

-1 boneless round eye roast
-Kosher salt
-Freshly ground black pepper
-2 tablespoons vegetable oil
-1 large onion, sliced
-1 cup dry red wine
-2 cloves garlic, minced
-2 cups beef broth
-2 sprigs fresh rosemary
-2 tablespoons cornstarch


1. Preheat your oven to 300 degrees F (149 degrees C).

2. Season the roast generously with the kosher salt and pepper on all sides.

3. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the roast and brown on all sides for about 5 minutes.

4. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.

5. Pour in the red wine and garlic and bring to a boil.

6. Add the beef broth and rosemary sprigs. Reduce the heat to low, cover, and simmer for about 2 hours.

7. Remove the roast from the Dutch oven and place on a cutting board. Cover with aluminum foil and let rest for about 10 minutes before slicing.

8. Meanwhile, strain the liquid from the Dutch oven into a medium saucepan. Discard the solids.

9. Bring the liquid to a boil and reduce by half.

10. In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Slowly whisk the cornstarch mixture into the boiling liquid and reduce the heat to a simmer. Simmer until the sauce has thickened, about 5 minutes.

11. Slice the roast and serve with the sauce. Enjoy!

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