Easy Braised Eye Round


Easy Braised Eye Round

5 from 2 votes
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Course: Main Course, Meal Prep
Cuisine: Latin American
Protein: Beef
Diet: Dairy Free, Gluten Free, Keto
Cut: Bottom Round, Chuck Roast, Eye Round Roast, Shoulder Roast
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4


  • 1 pkg ButcherBox eye round roast
  • 1 Tbsp BB All-Purpose Dry Rub
  • 1 Tbsp avocado oil
  • 1 c salsa
  • c red wine stock or water can be substituted1
  • 1 med onion julienned, ¼" thick


  • Preheat oven to 325°F.
  • Thoroughly dry eye round once out of package.
  • Heat avocado oil in a Dutch oven on medium heat. While Dutch oven heats up massage dry rub onto eye round.
  • Sear all sides of roast, 2 minutes per side. Total searing time 12 minutes.
  • Remove seared roast from Dutch oven and place on a dish. Turn heat down to medium-low and add onions.
  • Saute onions for 3 minutes deglaze with red wine. Let reduce by half.
  • Add salsa to onions and cook for 2 minutes.
  • Place eye round back in Dutch oven along with any juices that may have released from the roast.
  • Place lid on and put in oven for 2 hours.
  • Let the roast rest in the covered Dutch oven for 8 minutes once removing from oven. Slice and serve with rice and beans or just a simple salad. Enjoy!

Chef Tips:

  • This is also a great recipe for taco, burrito or enchilada meat. After slicing place meat back in sauce and let it cook for 30 more minutes, covered. This will create nice stewy meat that is perfect for taco night!
  • This is one of those recipes that gets better the next day. So make ahead for the week for rice or noodle bowls.
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