Eye of Round Pot Roast (Slow Cooker or Dutch Oven)

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Place the roast in the center of your roasting pan, and surround the roast with your root vegetables. Cook in the oven for 30 minutes at 450°F. Then, turn down the oven to 275°F, and continue to cook the roast until the internal temperature reaches 130°F. Once the roast reaches the desired internal temperature, remove the roast from the oven.

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Roast in the Oven: Cover the roasting pan with foil or a lid and place it in the preheated oven. Roast the eye of round for about 20-25 minutes per pound. So, for a 3 pound roast, about 60 minutes. Use an instant read thermometer, or meat thermometer to check the internal temperature. For rare cook to 125 degrees F, for medium-rare, aim for 135.

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Prep the roast. Allow the beef to come to room temperature 20 to 30 minutes before cooking. Pat the eye of round roast dry and season all over with salt and pepper. Liberally coat with Ooomami Rub on all sides. Preheat the oven to 450 degrees F. In a small roasting pan, arrange the stew meat, carrots, onion, and garlic.

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Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C). Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.

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Make compound butter: In a medium bowl, combine the butter, garlic, fresh herbs, salt and pepper. Preheat oven: Preheat oven to 500°F. Dry beef & smear with butter: Gently pat beef dry with paper towels. Spread some of the butter evenly over one side of the beef.

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4. Add the meat and vegetables. Layer 1 large sliced sweet onion and 2 teaspoons minced garlic across the bottom of your crockpot. Next, lay your 3 pound eye of round roast in the center of the pot and add 3 large cubed russet potatoes, 2 medium sliced carrots, and 3 ribs sliced celery around it.; Pour in the liquids and seasonings.

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Directions. Preheat the oven to 350 degrees. Season the roast with salt and pepper. Add the olive oil to an ovenproof pan and bring to a high heat. Brown the roast on all sides, then remove it from the pan. Add the vermouth and stir to loosen all brown bits on the bottom of the pan. Return the roast to the pan and arrange the carrots, celery.

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Instructions. Trim the excess surface fat from 1 (2 1/2- to 3-pound) beef eye of round roast if needed. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 1 hour. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F.

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Preheat the oven to 325 F. Complete steps 1 thru 4, but transfer the braising mixture to a suitably sized Dutch oven. Place the browned roast (and any natural juices from while it was resting) amidst the braising mixture. Arrange the vegetables around. Add the beef broth.

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Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables. Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables. Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.

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Grab the roast using a pair of large heavy duty kitchen tongs and place in heated pan. Brown roast on all sides for about 2-3 minutes each side, then set aside. While the roast is sautéing chop up vegetables. Place the carrots, celery, onion and garlic along with the aromatics in the baking pan.

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Instructions. Preheat the oven to 325 degrees. Season the eye of round roast, covering all sides with the pot roast seasoning. Heat the butter in dutch oven on medium-high heat. Once the pan is hot, and the butter begins to bubble, sear the roast on all sides for 5 to 6 minutes then transfer it to a plate.

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Preheat oven to 275°F. 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. Pour broth in the bottom of pot and place carrots around the roast. Put in preheated oven and roast uncovered for 45 minutes.

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Preheat your oven to 450°F (230°C). Season all sides of your eye of round roast, reserving some seasoning for the veggies. Add the assorted vegetables to a roasting pan or Dutch oven and toss with the extra virgin olive oil and any remaining seasoning. Place the roast and 2 bay leaves on top of the seasoned vegetables.

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Preheat your oven to 425°F (220°C). Prepare your vegetables by washing and cutting them into chunks. Set aside. Place the eye of round roast on a roasting rack set inside a roasting pan. Rub the roast with olive oil, then season generously with salt, pepper, and minced garlic. Gently press the fresh herbs onto the surface of the meat.

Eye of Round Pot Roast (Slow Cooker or Dutch Oven)

The recommended cooking time for eye of round roast in an oven bag is approximately 20-25 minutes per pound of meat at a temperature of 325°F (163°C). However, it is important to use a meat thermometer to check the internal temperature for doneness. The desired internal temperature for a medium-rare roast is around 135°F (57°C).