eye of round roast recipes pioneer woman

Eye of Round Roast recipes Pioneer Woman

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Eye of Round Roast Recipe Pioneer Woman

The Pioneer Woman is a popular food blogger and television personality. Her recipes are known for being both delicious and easy to follow.

This particular recipe is perfect for those who want to enjoy a delicious roast without spending hours in the kitchen preparing it. This dish can be served with various sides or simply enjoyed on its own.


Eye of Round Roast recipes Pioneer Woman
Eye of Round Roast recipes Pioneer Woman


How long does it take to make the Eye of round roast recipe?

This recipe takes about 1 hour and 30 minutes to make from start to finish. This includes the time it takes to prep the ingredients, cook the roast, and let it rest before slicing. If you’re short on time, you can cook the roast for a shorter time, but keep in mind that it won’t be as tender.

Pioneer Woman’s Eye of Round Roast recipe is a great way to impress your dinner guests with a delicious juicy roast. This recipe is perfect for a special occasion or a weeknight meal, and it’s sure to become a family favourite.


  • 1 Eye of round roast (5-pound)
  • 1 Onion (diced)
  • 1 tbsp Olive oil
  • 3 Carrots (diced)
  • 2 Celery stalks (diced)
  • 4 Cloves of garlic (minced)
  • 2 cups Beef broth
  • 1 cup Red wine
  • 1 Sprig rosemary
  • 1 Sprig thyme
  • Salt and pepper


Preheat the oven to 375 degrees F.

  • Rub the roast with olive oil and season with salt and pepper.
  • Add the onion, carrots, celery, garlic, beef broth, red wine, rosemary, and thyme to a large roasting pan.
  • Place the roast in the pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 145 degrees F.
  • Remove from oven and let rest for 10 minutes before slicing.
  • Serve with your favourite sides.
  • Enjoy!

Some variations of this recipe:

  • Try using a chuck roast or bottom round roast instead of an eye of round roast.
  • If you don’t have any red wine on hand, you can substitute it with white wine or even chicken broth.
  • Feel free to add in other vegetables you like, such as potatoes, turnips, or parsnips.
  • If you don’t have fresh rosemary and thyme, you can use one teaspoon of dried herbs instead.
  • If you want a bit of a crust on your roast, try browning it in a skillet with a little oil before adding it to the roasting pan.
  • If you want to make a gravy with the pan juices, remove the roast to a platter and pour the juices into a saucepan. Whisk in a few tablespoons of flour and cook over medium heat until thickened. Season with salt and pepper to taste. Serve with the sliced roast.
  • Leftover roast can be thinly sliced and used for sandwiches or salads. It can also be diced and added to soups or stews.
  • You can also experiment with different herbs, such as oregano or sage.

Tender Eye of Round Roast



Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.

On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.

Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.

When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.

Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.


Eye of Round Roast recipes Pioneer Woman
Eye of Round Roast recipes Pioneer Woman


Nutrition Facts

% Daily Value *
Protein99.7g200 %
Carbohydrates2.2g1 %
Dietary Fiber0.3g1 %
Fat25.6g39 %
Saturated Fat10g50 %
Cholesterol198.9mg66 %
Vitamin A Iu186.7IU4 %
Niacin Equivalents28.5mg219 %
Vitamin B61.4mg85 %
Vitamin C1.1mg2 %
Folate32.3mcg8 %
Calcium40.8mg4 %
Iron8.7mg48 %
Magnesium71mg25 %
Potassium874.3mg25 %
Sodium1230.8mg49 %
Thiamin0.3mg32 %
Calories From Fat230.1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Me-Me’s Eye of Round


Delicious, cheap and easy recipe that makes the very best roast beef sandwiches. This isn’t a “Sunday Roast” to eat with rice and gravy.

It’s strictly for slicing super thin and eating on toasted rye (or some other bread like sourdough). Great for giving at holiday time or for occasions such as births/deaths where people are only getting casseroles. You can be the hero by giving meat, man!


  • 1 whole Eye Of Round Roast (3-5 Pound Size Is Perfect)
  • Salt (I Like Kosher, But Regular Is Fine), Pepper And Garlic Powder, To Taste, For Sprinkling And Coating The Roast


The best things about this recipe are: it’s affordable (at about $16 for a 3 pound roast, your family of 4 can eat on it at least 3 times), it’s easy, and it’s great for gifting. I make these and place a roast in a gift bag with two loaves of bread and my husband and I deliver these to his partners the week of Christmas every year. It’s a big hit.

Preheat the oven to 500 F. Yes, 500 F.

Make a note of the weight of the roast—write it down, unwrap the roast and then throw the wrapper away. This will be used to calculate cooking time. (I see you digging in the trash to find the label. I see you!)

Season the entire exterior of the roast with seasonings. I like to start with the salt then wait a minute or two. The salt pulls some moisture out of the roast which allows the garlic powder and pepper to stick better.

Coat the whole outside of the roast. When I say coat it I mean really coat it. Like the seasonings are protecting the roast from the air in the room. Don’t let any roast show through the seasoning. When you say “Is this enough?” add more.

You will cook the roast for a short time which we will calculate in a moment, then leave it in the oven for the remainder of 2 hours with the oven off and the door closed. No matter how long the oven is on, the roast stays in the oven for a total of 2 hours.) It will be perfect every time.

Now, to calculate your cooking time.

Medium rare is what I recommend: To get this result, cook for 5 minutes per pound. 6 minutes a pound would result in a medium roast.

Example, if the roast weighs 5 pounds and you like beef medium rare, then the oven will be on for 25 minutes because 5 minutes per pound times 5 pounds equals 25 minutes. You’ll then turn the oven off and leave in for another hour and 35 minutes (for a total of 2 hours).

Let’s try another. Say you want it medium and your roast is 3.5 pounds. So, 3.5 pounds times 6 minutes per pound equals 21 so the oven will be on for 21 minutes then off for the remaining 1 hour and 39 minutes.


Eye of Round Roast recipes Pioneer Woman
Eye of Round Roast recipes Pioneer Woman


I recommend that you set 2 timers. One for 2 hours and the other for your calculated cooking time. Just push start on both timers at the same time.

Place the roast on a roasting pan and place the pan uncovered into the pre-heated oven. Start both timers!

When the timer set to the cooking time expires, turn the oven off but do NOT open the door (not even a crack).

Leave roast in the turned “off” oven for the remainder of time left on the 2 hour timer. When the second timer goes off, remove pan from the oven and you are ready to slice it.

Slice it very thin and have on your favorite bread.

If you make it to take somewhere, wrap it in foil after it’s done and place it in a large Ziplock bag. The high heat sears the outside, so the inside is very juicy and the juice will leak out of the foil! So make sure to put it inside of a bag.

This will last refrigerated for several days and is great cold. I love it on toasted rye bread with mayo and mustard.

PS: This recipe is one I grew up watching my Me-Me make, although she made it in an old metal refrigerator that had been converted into a smoker. It’s great in a smoker at low heat for about 2 hours.



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