Go Back
–+ servings
tender eye roast recipe

Tender Eye of Round Roast

No ratings yet
This economical eye of round roast is transformed through low, slow cooking into a melt-in-your-mouth dinner with rich, savory gravy. Perfect for Sunday dinners or meal prep, this method breaks down tough fibers for incredibly tender results that can be prepared ahead and reheated when needed.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large sweet onion sliced
  • 1 clove garlic minced
  • 1 (3-4 pound) eye of round roast
  • 1 (10¾ ounce) can cream of mushroom soup
  • 1 (1⅛ ounce) package brown gravy mix Knorr's Classic recommended
  • ½ cup water

Equipment

  • Dutch oven
  • Aluminum foil
  • 13x9-inch baking dish

Method
 

  1. Lightly grease a Dutch oven to prevent sticking.
  2. Place the eye of round roast in the center of the Dutch oven.
  3. Arrange the sliced sweet onion on top of the roast.
  4. In a bowl, combine the cream of mushroom soup, water, brown gravy mix, and minced garlic. Stir until well blended.
  5. Pour the gravy mixture over the roast, ensuring it covers the meat and flows down the sides.
  6. Cover the Dutch oven with a double layer of aluminum foil, pressing it tightly to the edges. Place the lid on top of the foil for a complete seal.
  7. Bake at 325°F for 3 hours and 30 minutes.
  8. Allow the roast to cool completely before removing from the Dutch oven. Reserve the gravy.
  9. Slice the meat thinly, about ¼ inch thick.
  10. Arrange the slices in a 13×9 inch baking dish and pour the reserved gravy over all the slices.
  11. When ready to serve, reheat the covered dish at 325°F for 30 minutes until thoroughly heated.

Nutrition

Calories: 320kcal

Notes

For best results, look for an eye of round roast with a nice layer of fat, as this contributes to the tenderness. If you're sensitive to sodium, consider using low-sodium cream of mushroom soup. This dish can be prepared up to three days in advance - simply refrigerate the sliced meat in its gravy and reheat when needed. An electric knife works wonderfully for achieving even, thin slices.
For a flavor variation, try adding sprigs of rosemary and thyme around the roast before cooking, or substitute cream of celery or cream of onion soup for the mushroom soup.

Tried this recipe?

Let us know how it was!