Dutch Oven Eye Round Roast
November 23, 2025 • 0 comments
This beefy and delicous eye of round roast is a simple dish and the ultimate in comfort food when smothered in a homemade pan drippings gravy.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- 3 lb. eye round roast
- 3 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 1/2 tbsp sea salt
- 1 tsp ground black pepper
- 4 cloves garlic minced
- GRAVY:
- drippings from the roast
- 1 tbsp white wine vinegar
- 1 tbsp all-purpose flour or sub cornstarch
- 1 1/2 cup beef broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Directions
- In a small bowl, combine the olive oil with the rosemary, thyme, salt, and pepper. Add the minced garlic and mix well.
- Pat the roast dry with a paper towel, and then coat it on all sides with the seasoned olive oil.
- Preheat the oven to 450°F. Allow the seasonings to marinate and give the roast time to come to room temperature while the oven preheats.
- Place the roast in the Dutch oven uncovered and bake for 20 minutes. Then, reduce the temperature to 250°F and bake for an additional 1 hour.
- Once the roast reaches the desired internal temperature, remove it from the oven and tent with aluminum foil while you make the gravy.
- To make the gravy, set the Dutch oven on the stovetop over medium heat and add a splash of white wine vinegar. Scrape up all those bits in the bottom and add in the flour.
- Add beef broth, onion powder, and garlic powder. Simmer the gravy for about 15 minutes, stirring frequently until it thickens. Remove from heat and salt and pepper to taste.
