Slow Cooked Eye Round

A perfectly cooked tender eye round in the cast iron pot. This roast is covered in sweet vegetables and fresh spices, cooked slow to maintain the moisture and fills your home with incredible aroma. So very tender you can pull it apart with a fork and full of flavor sure to please everyone. Left overs will make the perfect bbq sandwiches for the next day.


  • 5 quart cast iron pot with lid 
  • Cutting board and knife for vegetables


  • Eye round roast, I purchased 2.83 pounds
  • 1/2 large red onion sliced into 1/4 inch slices
  • 1/2 red, green and yellow peppers cleaned and sliced into 1/4 inch slices
  • Salt and pepper
  • 2 fresh garlic cloves peeled and sliced thin
  • 8 leaves of fresh sage
  • 5 stems of fresh thyme, remove the leaves from the stem
  • 3/4 cup of water

Preheat your oven to 275° 

In your cast iron pot, place your roast inside and pour your water covering the bottom. Now sprinkle your salt and pepper over the entire top evenly. Next cover the entire roast with your vegetables and fresh sliced garlic cloves. Let some fall into the water at the bottom of the pot, these will help flavor the roast at the bottom. Now do the same with your sage and thyme. Place your lid on your pot and bake in the oven for 2 hours. After 1 hour, marinate with the juices and vegetables using a spoon. After another hour of cooking, remove from oven and let stand for 30 minutes. Do not remove lid until ready to serve.

Serves about 6


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