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    You are in: Home / Recipes / Eye of Round Roast Recipe
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    Eye of Round Roast

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Sandylee's Note:

    This is a juicy, fall apart tender roast. The secret is in the baking, tightly covered and slow cooked with moist heat. Can be made a day ahead, and just reheat for 30-45 minutes with the same excellent results.

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    Units: US | Metric


    1. 1
      Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions.
    2. 2
      Stir together remaining ingredients and pour over the top of the roast, covering all.
    3. 3
      Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top.
    4. 4
      Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.
    5. 5
      After baking, cool roast completely, remove from Dutch oven, reserving the gravy.
    6. 6
      Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish. I use an electric knife for perfect slices. Pour gravy over sliced meat covering all, cover and refrigerate (up to 3 days).
    7. 7
      To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.

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    Ratings & Reviews:

    • on March 31, 2008


      Very good, although I followed the recipe exactly with a 4 pound roast it was a bit dry, we all enjoyed it anyhow. Next time I will cook for a little less time. Thanks for a wonderful recipe.

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    • on February 25, 2008


      This made a very flavorful and tender roast even though I overcooked it a bit to medium well.. I used cream of brocolli soup and au jus mix. Cream of mushroom would have been better but the cream of brocolli tasted fine too. I will follow your cooking instructions more closely next time. I am always late in starting dinner so I roasted at 350 to speed up the cooking but you are right, slower is better. We enjoyed this, my four year old and her grandmother both had three helpings. Thanks!

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    • on January 11, 2008


      I really liked this. I changed it just a bit, to fit our tastes. I used 2 (2#) Eye of rounds side by side and upped cooking time 45 minutes. I omitted onion, used 3/4 cup water and 2 pkgs McCormick brown Gravy mix. I used 6-7 garlic cloves sliced in place of onion. Love the technique. Next time I would like to make and let sit overnight and reheat to intensify flavors. The gravy is phenonemal! Smelled so yummy while cooking. Will roast some veggies tonight to make a stew with lefttover meat. TY for posting.

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    Read All Reviews (5)


    Nutritional Facts for Eye of Round Roast

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 449.8
    Calories from Fat 199
    Total Fat 22.2 g
    Saturated Fat 8.2 g
    Cholesterol 154.3 mg
    Sodium 746.1 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 0.5 g
    Sugars 1.8 g
    Protein 50.4 g

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