After an hour, check the internal oven 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 … Roast at 500 degrees, uncovered, for 7 minutes per pound. Add the remaining two cups of beef broth, red wine, thyme, rosemary and bay leaves. While it simmers, the roast will get tender and injected with flavor. When roast is done, place on platter and let stand for 15 minutes for easier slicing; keep warm. It will help the seasonings stick to the meat. How to Cook a Pot Roast in a Dutch Oven Preheat oven to 350°F. Thinly slice roast. How to Make Provencale Braised Top Round Roast Recipe: Step #1: In a large dutch oven, sear the meat. The lists of best products are updated regularly, so you can be sure that the information provided is up-to-date. Add your covered Dutch oven to a 350-degree oven and braise for 3 hours. Preparing dutch oven roast beef isn't as painstaking as you might think. Add potatoes and turnips; … In terms of cuts, top round can be found whole or sliced in halves while the bottom round is cut into 3 sections— heel, flat, and eye of round. Trim all fat from eye round roast. You’ll know the meat is ready when it can easily be shredded with a fork. In 12-inch skillet over high heat, in 1/2 inch boiling water, cook asparagus 3 to 5 minutes until tender-crisp. Then thicken your sauce! Remove your beef and slice into thicker pieces or shred. Internal temperature of meat will rise to about 140 degrees F (medium-rare) upon standing. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Combine 3/4 cup water, soup mix, vinegar and hot sauce; pour over roast. Remove the dish from the stove top with oven mitts. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. For an easy meal in one pot, cook the roast with your choice of tasty vegetables. Roast in the oven for twenty minutes. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Why You Should Cook a Pot Roast in a Dutch Oven. Transfer to a serving platter and keep warm. Roasted with veggies, it's a delicious 90-minute meal for any night of the week. You can use ⅓ cup flour instead of cornstarch. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Warm oil in a large skillet over medium-high heat. Nothing.That cast iron cooks up a blade or a chuck roast in around 5 hours and if you use whole vegetables, you have this crispy, yet tender roast and these amazing vegetables that have been simmering in the beef broth and wine all of those hours. 7 Major Reasons You Should Try Dry January, What Our Senior Home Editor Wants Right Now. In nonstick 5-quart Dutch oven over medium-high heat, in hot salad oil, cook eye round roast until browned on all sides. Place the seasoned cut in a roasting pan. Heat olive oil in a large Dutch oven over medium-high heat. The lists of best products are updated regularly, so … An Eye Round Roast with Onions is cooked slowly on stove-top with onions, wine, garlic, tomato and herbs creating a very tender, juicy and flavorful meat dish your whole family will love! {If your roast has absolutely no fat, you may desire to drizzle a little olive oil over top of the roast at this point.} Fill the pot with enough water to cover the roast. Some people prefer to use a steak seasoning (a mixture of herbs, salt and pepper.) Alternatively, you can opt to braise your eye of round completely on the stovetop. You can also slice up carrots and celery. The thing is….as much as I love my crock pot, there is nothing like a Dutch Oven pot roast. Skim fat from broth. After roast has cooked 20 minutes, add carrots and unpeeled potatoes to Dutch oven; over high heat, heat to boiling. You may be able to find more information about this and similar content on their web site. When the roast is done, remove it from the pan and strain out the herb stems. Meanwhile, peel and trim tops from carrots. Turn off the heat source on the stove. 8 Little Ways to Strengthen Your Marriage, 9 Simple Ways to Make Cheap Clothes Look Expensive, 5 Biggest Mistakes You Make Putting on Eyeliner, These 26 Photos Show There's No One Way to Be Beautiful, What This Year's Oscar Nominees Do (and Don't) Eat. What to Serve with Eye of Round Steak Braised eye of round steaks are best served with mashed potatoes. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes. Once oven is completely preheated to 500 degrees, place pan on the middle rack. Using a roasting pan, place the stew vegetables and meat. In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Preheat oven to 325 degrees F. Place a couple of overlapping sheets of aluminum foil, enough to wrap around the roast, into a baking pan.