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These Eye of Round Steaks are cooked low and slow until they reach fork-tender deliciousness! This simple Eye of Round Recipe is a classic where braising method that tenderizes lean and tough meat into mouth-watering pieces.
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5 from 6 votes

Eye of Round Steak Recipe

Braised Eye of Round Steaks are cooked low and slow until they reach fork-tender deliciousness! This simple Eye of Round Recipe is a classic where the braising method tenderizes the lean and tough meat into mouth-watering pieces.
Prep Time15 mins
Braising Time2 hrs
Total Time2 hrs 15 mins
Course: dinner, Main Course
Cuisine: American
Keyword: eye of round steak
Servings: 4 people
Calories: 182kcal
Author: Cindy


  • 4 pieces eye of round steak (about 1 1/2 to 2 pounds or 0.8 kg in total)
  • 2 large onions thinly sliced
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced, (1 tablespoon)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ½ cup all-purpose flour

The Sauce

  • ¼ cup balsamic vinegar
  • 2 cups beef broth
  • 2 teaspoons honey
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon ginger powder


  • Place a large pan or Dutch oven over medium heat. Add 1 tablespoon of oil and the minced garlic. Cook for 1 minute or until fragrant.
  • Add sliced onions and sauté for about 5 minutes until soft and slightly browned. Transfer to a plate and set aside.
  • Pat dry the eye of round steaks with paper towels to remove excess moisture.
  • Season the steak with dried thyme, salt, and pepper. Then dust lightly with flour.
  • Turn your pan to medium-high, add another 1 tablespoon of oil. Once hot, add steaks and sear for 1-2 minutes PER SIDE until nicely browned.
  • Pour in balsamic vinegar and beef broth, together with the sautéed onion.
  • Add honey, onion powder, paprika and ginger powder.
  • Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid.
  • Simmer for 2-2.5 hours or until the meat is fork-tender. Make sure to check periodically through and replenish the liquid. (To replenish: Add water to come halfway up the meat, turn up the heat and bring to boil. Then reduce to low and keep simmering)
  • Serve immediately and drizzle the sauce on top. (For a thicker gravy, remove the meat and vegetables with a slotted spoon. Mix 1/2 tablespoon of cornstarch and 1 tablespoon of water. Turn the heat to medium-high, add the mixture to the sauce and bring it to a boil. Lower the heat and simmer for a few minutes until thick).


  • You can make this ahead of time, and reheat in a covered pot on the stove until the meat is warmed through, about 5 minutes. Add water if needed.
  • Make it in the oven:
    • Preheat oven to 350°F (177°C).
    • Following the instructions above up to the simmering stage.
    • After adding all ingredients to an oven-safe pan and bring to a boil, cover and transfer to the oven for about 2.5 hours or until the meat is tender.
  • Make it in a crock pot:
    • Season and dust the eye of round steak.
    • Sear the steak in a pan and add to the bottom of the crockpot.
    • Add uncooked onions and other ingredients to the crock pot.
    • Cover and cook 2-4 hours on a high setting or 4-6 hours on low setting, until the steak is fork tender.


Calories: 182kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 810mg | Potassium: 375mg | Fiber: 2g | Sugar: 8g | Vitamin A: 246IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg