Caramelized Tomato Eye of Round

We’ve been saving this recipe to share for just the right time. Since Stacy rarely cooks dinner, it’s a nice treat for us all. Her imagination varies from mine, so when she told me she was working on a one-pot recipe for an Eye of Round inspired by Bill & Hayley‘s Braised Brisket and this recipe – I was intrigued.  Since it’s 21 Day Sugar Detox and Whole 30 compliant, we figure there’s no time like the present (Happy New Year!) to share this gift of a recipe. Trust me when I tell you, we’ll be making this one again and using the technique on many-a-cuts of meat!

Cole and Stacy were in the kitchen for what seemed like hours and when they emerged, they brought this beauty! It was fantastic and delicious. Next time you have a hunk of meat you’d like to cook up, try it this way!

If you’re wondering, Cole splashed tomato on his white shirt and we had to get it soaking in the wash stat – I did not add a 4th boy to the family in this “tricky” photo shoot, he simply just changed shirts!

Caramelized Tomato Eye of Round


3 lbs. eye of round roast
salt and pepper
4 tbsp lard
1 large onion, sliced
4 carrots cut into 2 inch pieces
1 24 oz. can of Trader Joe’s Tuscan Marinara or other tomato sauce
We used Trader Joe’s Tuscan because it has extra veggies and spices already, but you can use any you’d like


  1. ♥ Season meat with salt and pepper
  2. Melt 2 tbsp lard in cast iron skillet over medium-high heat
  3. ♥ Quickly brown all sides in skillet, about two minutes per side
  4. Remove meat from pan and set-aside
  5. Add remaining lard, onions and carrots and cook for about 4 minutes, stirring frequently
  6. ♥ Nest the rested meat into the hot pan with cooked veggies
  7. ♥ Pour tomato sauce over meat and veggies
  8. Place in 500 degree oven for 15 minutes
  9. Reduce heat to 250 degrees and continue to cook for 30 more minutes
  10. Allow meat to rest for ten minutes (covered) before slicing and serving.

Use your judgement when cooking with kids, as the pan will be hot. However, the simplicity of this dish lends itself easily to small handed helpers (♥) if they’re old enough to be trusted around the heat.

The meat should be medium rare, if you’re using a different size roast, use a meat thermometer at 20, 25 and 30 minutes to make sure it’s the right temp. The veggies become very sweet as they caramelize with the tomato sauce, which is the perfect complement. We served ours with sauteed kale, but you could call this a one pot meal if you’d be satisfied without greens, or served a green salad as a side.

Featured at Fastpaleo.com!

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  • Kara

    This looks perfect!  I am joining Stacy on her quest…we need all the yummy, fatty, satiating dishes we can get!  Thanks so much.

    • Kara, indeed – one can never have enough yummy fat to satiate sugar cravings! Matt’s making me late night bacon as I type 🙂

  • Looks really yummy. I also see spinach on that plate. How does that go down with the kids? I have only tried cooked spinach once and it was a disaster. I usually put baby spinach in their salads instead. I am going to try this with my two roasts I bought this week. Thanks for sharing. We have a local Trader Joe’s too.

    • It’s actually kale, which is one of our boys absolute favorite foods. They’re picky about the stems (they’re bitter) but they LOVE the leaves. We’ve made it non-optional to at least try everything we put on the plate, and when cooked right leafy greens can be quite delish (our favorite is with caramelized onions in duck fat and we’ve got a apple & kale recipe coming up soon).

      We talk a lot about introducing healthier foods in our vlog (click the tv to the right), so check it out if you’re looking for more ideas. Thanks!

  • Hmm… All the eye of round recipes I can find suggest cooking the meat for 2-3 hours (or more). Might have to give it a try tonight and see how it turns out. 🙂

    • Justin, it’s not a fall apart kind of texture to the meat – more like a roast beef. The acid in the tomatoes helps break the meat down a little. Hope it works – we love quick cooking too!

  • Tanya

    I love how you let your little fellas help in the kitchen – and I mean actually help!! Not just rip lettuce.  My nine year old’s teacher was shocked when I told her we practice fractions when my daughter cuts the apple to make sauce. LOL

    Oh – and the recipe looks scrumptious too haha. Thanks!

    • Tanya, food is a family event for us. The kidlets love to help cook and always help set or clear the table. We eat as a family, only logical we prepare as one too. MANY teachable moments in the kitchen!

  • I love tomatoes with beef! In fact, I just made a delicious tomato-beef-barley soup yesterday!  This recipe produces  a gorgeous entree.   I’d be inclined to use a piece of chuck or brisket for this, however, as round is so notoriously dry and, from my experience, quite tough.  Been cooking 40+ years and never had a piece of round cook up tender, even with slow/long cooking methods. In fact, I won’t even buy round anymore.  But I’m going to definitely try THIS recipe, as it sounds so good!  Just with another cut of beef.  Thanks for posting this one!   

    • The inspiration is from Primal-Palate’s brisket recipe, it would fabulous – just not what they had available that day at the butcher 🙂

  • Shirley @ gfe

    Divine! I’m surprised by how quickly it cooks, too. Reminds me of a Swiss steak recipe I make with tomatoes. Thanks!


    • Everyone’s made me paranoid now, I hope we wrote it down correctly!

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