Looking for a hearty and satisfying meal that impresses without the fuss? Look no further! This Eye Round Roast with Onions is the perfect centerpiece for any dinner table. Tender, juicy, and bursting with flavor, this roast is complemented by caramelized onions that add depth and sweetness. Let’s get cooking and elevate your dinner experience!
Ingredients
- For the Eye Round Roast:
- 3–4 pounds eye round roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup beef broth
- For the Caramelized Onions:
- 2 large yellow onions, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Serving Size
Serves 6–8
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Why You’ll Love Eye Round Roast with Onions
This Eye Round Roast with Onions is not just a meal; it’s an experience. The roast is seasoned to perfection and slow-cooked to achieve that melt-in-your-mouth tenderness. Paired with sweet, caramelized onions, this dish brings a rustic charm to your dining table that everyone will love. Perfect for Sunday dinners, holidays, or any special occasion, this recipe is sure to impress!
Step-by-Step Guide: How to Make Eye Round Roast with Onions
1. Prepare the Roast
- Season It Right: Start by patting the eye round roast dry with paper towels. Rub the olive oil all over the roast, then generously season with salt, pepper, garlic powder, onion powder, and dried thyme.
2. Sear the Roast
- Get That Color: In a large oven-safe skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 3–4 minutes per side. This step locks in the flavors and gives the roast a beautiful crust.
3. Add Broth
- Moisture is Key: Once the roast is seared, pour in the beef broth. This will keep the meat juicy and add depth to the dish.
4. Roast in the Oven
- Cook It Low and Slow: Cover the skillet with a lid or aluminum foil and transfer it to a preheated oven at 325°F (165°C). Roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (medium rare is around 135°F or 57°C).
5. Caramelize the Onions
- Sweeten the Deal: While the roast is cooking, melt butter and olive oil in a separate skillet over medium heat. Add the sliced onions and season with salt and pepper. Cook, stirring occasionally, until the onions are soft and caramelized, about 20–25 minutes. If desired, add balsamic vinegar for an extra layer of flavor.
6. Rest and Serve
- Let It Rest: Once the roast is done, remove it from the oven and let it rest for at least 10–15 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast. Serve slices of the eye round roast topped with the caramelized onions and a drizzle of the pan juices.
Perfect Pairings
Serve this Eye Round Roast with Onions alongside creamy mashed potatoes, roasted vegetables, or a fresh salad for a well-rounded meal. It’s versatile enough to pair with a variety of sides, making it a great choice for any gathering.
Conclusion
With its rich flavors and satisfying texture, this Eye Round Roast with Onions is bound to be a hit at your dinner table. It’s easy to prepare and perfect for impressing guests or enjoying a cozy family meal. So grab your apron, fire up the oven, and get ready to savor every delicious bite!