Eye of Round Pot Roast

Marinade Ingredients:

  • 3 pound eye of round
  • 1/2 medium onion
  • 3 garlic cloves
  • 1 cup red wine
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 4 sprigs of parsley
  • 1/2 teaspoon thyme

Place the meat in a large bowl. Beat the remaining marinade ingredients in a blender and pour over the meat. Cover the bowl with plastic wrap and refrigerate overnight, turning the meat once.

Remove meat from the marinade. Strain the marinade and reserve the liquid.


  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • 1 garlic clove, minced
  • 4 Roma tomatoes, peeled and chopped
  • 1/2 cup water
  • 2 tablespoons flour
  • 2 tablespoons water

In a cast iron pot over medium high heat, add canola oil and butter and brown the meat on all sides. Add the onion and garlic, and let it saute for 3 minutes. Add the tomatoes and the rest of the liquid from the marinade, plus 1/2 cup of water. Cook for about 2 hours on medium heat or more until the meat is tender. You can also prepare this in a pressure cooker or instant pot.

When ready to serve, remove the meat, and make a slurry with the flour and water and add to the broth, whisking constantly to thicken the sauce. Serve with rice, pasta or over polenta.