11 Easy Eye of Round Steak Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pressure Cooker Barbacoa Beef

Pressure Cooker Barbacoa Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [’15’, ’15 Servings’]

A high protein, healthy barbacoa beef option perfect for tacos, enchiladas, burrito bowls, and more.

Ingredients

• 2 lbs Eye of Round Roast (fat trimmed*)
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 12 oz Cerveza or Beer**
• 4 oz can Diced Green Chiles
• 1/4 C 60g Lime Juice
• 1 Tbsp Chipotle Chili Powder
• 1 Tbsp Mexican Oregano
• 1 Tbsp Cumin
• 1/2 Tbsp Garlic Powder
• 1/2 Tbsp Onion Powder
• 1/2 Tbsp Ground Coriander
• 4 Bay Leaves

Instructions

1. Cut the beef into 4 pieces, about 3″ each. Salt and pepper both sides of each piece.
2. Set a pressure cooker’s sauté function to high. Once hot, add cooking spray and brown all sides of the beef, about 2-3 minutes per side and 30-60 seconds around the edges.
3. Use the beer to deglaze the pot and get any crispy bits off the bottom. Add the remaining ingredients, stirring everything together.
4. Seal and pressure cook for 55 minutes with 10- 15 minute natural release pressure.
5. Transfer the beef to a bowl to shred and remove the bay leaves. If the beef is not fall apart tender, cook 5-10 minutes longer.
6. If you’d like to thicken the remaining sauce, use the sauté function for about 5 minutes before adding the shredded beef back to pot.

2. Instant Pot Roast Beef

Instant Pot Roast Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT90M · Yield: [‘4’, ‘4 – 6’]

Learn how to cook Classic Instant Pot Roast Beef (Pressure Cooker Roast Beef) – Buttery Tender Medium Rare Beef Roast with Gravy or Deli-style Cold Cut Roast Beef. Deliciously great for special occasions, entertaining guests, holiday celebrations, and more! *Note: This method works great if you’re cooking a small roast.

Ingredients

• 2.5 – 3 pounds beef (Eye of Round or Top Sirloin) (, 2.5 inches thick)
• 6 cloves (26g) garlic (, minced)
• 1 (262g) onion (, sliced)
• 1 cup (250ml) unsalted chicken stock or high-quality unsalted beef stock
• 1 – 2 tablespoons (15ml – 30ml) regular soy sauce
• 2 tablespoons (30ml) olive oil
• 2 (0.5g) bay leaves
• ¼ teaspoon (0.3g) dried rosemary

Instructions

1. Brown Beef Roast in Instant Pot: Press “Saute” button to “Sauté More” to heat up Instant Pot. Wait until it says “HOT” (~8 mins). Add 1 tbsp olive oil (15ml) in Instant Pot. Ensure the whole bottom is coated with oil. *Note: A beef roast has 6 sides, and we are only browning 4 sides excluding both ends. Pat dry the beef with a paper towel. Generously season one side of the beef with kosher salt and black pepper. Place the beef roast in Instant Pot (seasoned side face down), then brown for 4 mins. Generously season the other side with salt and black pepper, then brown this side for 3 mins and 30 secs. Finally, brown the other 2 sides for 2 mins and 30 secs (no need to add more seasoning). Set aside the browned beef roast.
2. Saute Onion and Garlic: Add 1 tbsp (15ml) olive oil in Instant Pot. Add in sliced onions, then saute for 3 mins. Add in 2 bay leaves, ¼ tsp (0.3g) dried rosemary, and minced garlic, then saute for 30 seconds until fragrant.
3. Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken/beef stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
4. Pressure Cook Roast Beef: Add in 1 tbsp (15ml) regular soy sauce. Give it a quick mix. Place steamer rack in Instant Pot, then layer the browned beef on the steamer rack. Close lid, then turn Venting Knob to Sealing position.For 2.5″ Thick Beef: Pressure Cook at High Pressure for 3 minutes + 25 minutes Natural ReleaseFor 3.25″ Thick Beef: Pressure Cook at High Pressure for 3 minutes + 30 minutes Natural ReleaseNote: Make sure your Instant Pot is in the “Keep Warm” mode during Natural Release.Open the lid, then measure the temperature of the roast’s thickest part with a meat thermometer.Pro Tip: For medium-rare roast beef, aim for 120°F. If the temperature is too low, place the roast beef back in Instant Pot on the trivet, then close the lid. Use the “Keep Warm” mode to continue to slow roast the beef. The temperature should rise 7°F – 10°F per 5 minutes.*Note: The thicker your beef roast, the longer it takes for your roast beef to reach the desired temperature. Keep checking the temperature every 5 – 10 minutes depending on the size of your roast.
5. Make Roast Beef Gravy: Once the roast beef has reached 120°F, remove and set aside on a chopping board. Loosely wrap the roast beef with aluminum foil & let it rest for 8 – 10 minutes. While the roast beef is resting, bring the beef sauce to a simmering with “Saute” function. Taste the gravy and decide if you need to add another tbsp of soy sauce or not.Mix 1.5 tbsp (12g) all-purpose flour with 3 tbsp (45ml) water. Mix flour mixture into the beef gravy one third at a time until desired thickness. Taste and adjust seasoning with more salt and black pepper if necessary.
6. Serve Roast Beef: After resting, slice your roast beef against the grain.For Round of Eye Roast: slice it as thin as you can (deli-style roast beef). For Top Sirloin Roast: slice it into steak size. Serve this classic Instant Pot Roast Beef and Gravy with your favorite side dishes. Enjoy~

3. Smoked Eye of Round

Smoked Eye of Round Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Cook: PT90M · Total: PT99M · Yield: [‘6’, ‘6 servings’]

Juicy, tender, flavorful, and oh-so-good, Smoked Eye of Round is affordable and impressive! Make extra so you have enough for leftovers!

Ingredients

• 3 pounds eye of round roast
• 1/4 cup Montreal steak seasoning

Instructions

1. Remove the meat from the fridge about an hour before putting it on the smoker. This lets it warm up so it cooks more evenly.
2. Eye of round can have silver skin running down the outside – if yours has it, remove it, but leave as much of the fat behind as possible.
3. Preheat your pellet smoker to 180-F.
4. Rub the eye of round all over with the Montreal Steak Spice blend or your favorite rub.
5. Put the roast right on the grate and smoke it at 180-F for about 30 minutes to get it some good smoke flavor.
6. Turn the heat up to 225-F and smoke until the roast reaches 125-F then remove it from the smoker and let it rest for 10 minutes before carving.

4. Roast Beef with Gravy

Tender Eye of Round Roast Beef with Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT55M · Total: PT133M · Yield: [‘6’]

A flavorful seasoning mix and special cooking technique create this perfectly Tender Eye of Round Roast Beef with Gravy. This meal is special enough for a holiday but economical enough to serve any day of the week!

Ingredients

• 2 ½ to 3 ½ pound eye of round roast
• 2 tablespoons olive oil (or enough to generously coat all sides)
• 1 teaspoon kosher salt
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• ¾ teaspoon fresh ground black pepper
• ¾ teaspoon granulated garlic or garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon paprika
• 2 tablespoons softened butter
• 3 tablespoons all-purpose flour
• ¼ cup red wine (like cabernet sauvignon, pinot noir, or merlot)
• 2 cups low sodium beef broth
• ¼ to ½ teaspoon browning sauce (like Kitchen Bouquet)
• salt and freshly ground black pepper (to taste)

Instructions

1. Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
2. Meanwhile, preheat your oven to 500 degrees F.
3. Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
4. Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
5. Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
6. Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don’t recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
7. Remove from the oven and loosely tent a piece of foil over the meat while still on the rack in the roasting pan. Allow to rest for 15 to 20 minutes.
8. Transfer the roast to a cutting board and set the roasting pan aside (you will need the pan and drippings to make the gravy later). Use a sharp knife to slice it against the grain about ¼-inch thick slices. Transfer the sliced beef to a serving platter and cover with foil to keep warm. Pour all of the juices that have accumulated on the cutting board into the roasting pan with the drippings.

For the Gravy

1. Combine the softened butter and flour in a small bowl and set aside.
2. Place the roasting pan with the beef drippings and accumulated juices over MEDIUM heat and add the red wine. Whisk, scraping up any browned bits from the bottom, for several minutes to cook off some of the wine. Add the beef broth and the butter and flour mixture. Whisk vigorously until the butter mixture is completely melted into the sauce Add the browning sauce (a little goes a long way) and whisk to combine. Bring the mixture to a low boil, then reduce heat as needed to keep the gravy at a low simmer for 3 to 4 minutes, or until thickened, whisking occasionally. Taste and season to taste with salt and freshly ground pepper, only if needed (there is so much flavor in this gravy you might not need to add any additional seasoning).
3. Transfer to a gravy boat and serve with the roast beef.

5. Ham Steak with Honey Mustard Glaze

Ham Steak Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘4’, ‘4 servings’]

This delicious and easy grilled Ham Steak with Brown Sugar Glaze is made with five simple ingredients and is ready in less than twenty minutes.

Ingredients

• 1 ham steak (1-1 1/4 lbs)
• ¼ cup brown sugar
• ¼ cup honey
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar

Instructions

1. Preheat grill to medium or 350 degrees. In a saucepan over low heat, combine the brown sugar, honey, Dijon mustard, and cider vinegar.  Simmer over low heat until the brown sugar is dissolved.
2. Place the ham steak on the grill over direct heat and brush the top with the brown sugar glaze. Once basted, flip and baste the other side.
3. Close the lid and cook for 4 minutes. Flip once again and baste the top.  Again close the lid and cook for 4 minutes.

6. Slow Cooker Roast with Vegetables

Slow Cooker Roast with Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb beef chuck roast
• 2 large carrots, cut into chunks
• 2 medium potatoes, quartered
• 1 small onion, cut into wedges
• 2 cloves garlic, minced
• 1.5 cups beef broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch (optional)
• 2 tbsp water (optional)

Instructions

1. 1. Layer vegetables in the slow cooker; top with roast; season with salt, pepper, and thyme.
2. 2. In a small bowl, whisk broth with Worcestershire; pour around roast.
3. 3. Cover and cook on low 8 hours or high 4–5 hours until tender.
4. 4. Remove roast and slice; if desired, whisk cornstarch slurry into juices to thicken, simmer 5 minutes.
5. 5. Serve roast with vegetables and pan juices.

7. Swiss Steak

Swiss Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT150M · Total: PT175M · Yield: [‘4’, ‘4 servings’]

This Swiss Steak Recipe combines melt-in-your-mouth tenderized round steak braised with onions, carrots, garlic, and tomatoes. For a complete meal, serve over creamy mashed potatoes, white rice, or Amish egg noodles.

Ingredients

• 2 lbs. bottom round or top round steak pounded 1/2 inch thick
• Kosher salt and fresh ground black pepper
• ½ cup all-purpose flour
• 2-3 tablespoons vegetable oil
• 1 yellow onion sliced half moon
• 3 carrots peeled and cut in 1 inch chunks
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 2 cups low sodium beef broth
• 2 (14.5 ounce) cans diced tomatoes
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon dried marjoram
• ½ teaspoon dried thyme
• ¼ teaspoon paprika

Instructions

1. Tenderize the round steak with a meat mallet.
2. Generously salt and pepper on both sides of the beef.  Add the flour to a shallow bowl and dredge the beef in it.  Shake off any excess flour.
3. Heat 1 1/2 tablespoons vegetable oil in a Dutch Oven or heavy stock pot over medium-high heat and brown the meat on both sides. Remove the meat to a plate.
4. Heat the remaining vegetable oil in the pot over medium heat. Add the onion and carrots and cook until the onions are tender approximately 5-7 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
5. Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, paprika, and the browned beef. Gently scrape the bottom of the pot to remove the brown bits. Cover the pot and place in the oven at 350 degrees for 2 hours or until the meat is very tender.
6. Season with kosher salt and fresh ground black pepper to taste. If desired, serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.

8. Instant Pot Pho

Instant Pot Pho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT150M · Yield: [‘4’, ‘4 – 6’]

Learn how to make Instant Pot Pho (Pressure Cooker Pho) or Vietnamese Beef Noodle Soup. Phở is definitely beef lovers’ ultimate comfort food! You’ll love the delicious beefy pho broth pack with rich buttery complex flavors, with tender beef, al dente noodles, plus fresh aromatic herbs.

Ingredients

• 1 pound (454g) beef neck bone or oxtail
• 2 pounds (922g) beef marrow bones
• 1 pound beef finger meat, chuck meat, or brisket
• ¾ pound beef feet or beef tendon ((optional))
• 2 (560g) large onions (, peeled and halved)
• 2 tablespoons (28g) ginger (, unpeeled & cut long strips)
• 1 (3.9g) clove garlic (, crushed)
• 2 tablespoons (30ml) vegetable or peanut oil
• 7 cups (1750ml) cold water
• 3 tablespoons (45ml) fish sauce
• 20 grams yellow rock sugar ((or substitute with 1 tbsp + 1 tsp sugar))
• ½ teaspoon (3g) fine table salt ((may need to add more to taste))
• Sirloin, flank steak, or eye of round (, thinly sliced)
• Vietnamese beef meatballs (Thịt bò viên) ((optional))
• 4 (0.5g) cloves
• 2 – 3 (3g – 4.5g) star anise
• 1 (5.7g) cinnamon stick
• 1 teaspoon (2g) coriander seeds
• 1 teaspoon (2g) fennel seeds ( (optional))
• 1 (1g) black cardamom pod ( (optional))
• 180 grams medium banh pho (flat rice noodles) (, soaked in lightly salted hot water for 20 – 28 minutes (60g – 80g per person))
• ½ small white onion (, thinly sliced)
• Fresh cilantro (, finely chopped)
• 1 – 2 stalks green onions (, finely chopped)
• A touch freshly ground black pepper
• Bean sprouts ((40g per person))
• 1 lime (, cut into 8 wedges)
• Optional – mint, jalapeno, Thai basil, hoisin sauce, sriracha

Instructions

1. Optional – Parboil Bones & Meat: Bring 4 quarts of water to a boil, then boil the bones and meat for 5 – 10 minutes (to clean and remove excess fat). Remove & rinse the bones & meat in cold water. *Pro Tip: It’s faster to parboil on the stovetop instead of Instant Pot.
2. Toast Spices: Place all the spices in Instant Pot. Press “Saute” button to “Sauté More” or “Sauté Hi” to heat up Instant Pot. When the spices begin to release its’ fragrance (~2.5 mins), remove and set aside.
3. Char Onions & Ginger: Wait until your Instant Pot says HOT (~8 mins), then add 2 tbsp (30ml) vegetable oil in Instant Pot. Ensure to coat the oil over the whole bottom of the pot. Add in 2 halved onions (flat side down) and ginger pieces. Allow the onions and ginger to char (don’t touch them for ~5 mins). After 4 mins, add in a crushed garlic clove. *Pro Tip: Don’t skip this charring step because it’ll bring out their flavors and deepen the Pho’s overall flavor.
4. Deglaze Instant Pot: Pour 1 cup (250ml) cold water in Instant Pot. Fully deglaze (scrub all the brown bits) the bottom of the pot with a wooden spoon, then mix them into the liquid.
5. Pressure Cook Beef Broth: Add in the toasted spices, 3 tbsp (45ml) fish sauce, 20g yellow rock sugar, ½ tsp (3g) fine table salt, 2 lb beef marrow bones, 1 lb beef neck bone or oxtail, and ¾ lb beef feet or beef tendon. Add in 6 cups (1500ml) of cold water, and layer 1 lb beef finger meat or chuck meat on the very top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 hour + Natural Release for 30 minutes.*Pro Tip: For safety purposes, use “Gradual Slow Release” technique in Step 8 to release the remaining pressure after 30 mins Natural Release (see photo).
6. Prepare Garnish: While the Instant Pot is pressure cooking, thinly slice ½ small white onion, then place the slices in a bowl of cold water for 30 minutes. This will reduce the onion’s pungency. Then, prepare the remaining garnish as described. Thinly slice the sirloin, flank steak, or eye of round against the grain.
7. Prepare Banh Pho Noodles: When Instant Pot starts to natural release, boil 3 quarts (3L) of water with 1 tsp (6g) fine salt on the stovetop. Once the water is brought to a boil, pour it in a mixing bowl, then fully submerge the dried noodles in the hot water, then cover the mixing bowl. Occasionally, stir and loosen up the noodles. It takes 20 – 28 minutes to fully cook the noodles. Taste to ensure the noodles are fully cooked to your preference, then drain and rinse them under cold water.
8. Gradual Slow Release: Since the Instant Pot will be quite full, it’s safer to use the “Gradual Pressure Release” technique to slowly release the remaining pressure. Turn the Venting Knob just a bit to allow the steam to release very slowly. You can use a wooden spoon to hold the Venting Knob in position for the Gradual Release (see photo). Once the Floating Pin has dropped, you can carefully open the lid.
9. Strain Beef Broth: Transfer the bones & meat to a large mixing bowl, and discard the onions & ginger. Cut the meat with a pair of scissors or knife. Pick out the bone marrow to serve with your pho. Strain the broth through a fine mesh strainer, then remove the fat with a fat separator or skim with a ladle.
10. Season Beef Broth: Bring the broth back to a full boil over high heat. Taste the broth and adjust the seasoning accordingly by adding more salt and fish sauce (for reference, we added 1 tbsp fish sauce + 1¼ tsp fine salt here). You may also need a touch of sugar to balance the flavors. *Pro Tip: If you don’t want to serve rare beef slices, cook them in the boiling broth at this step.
11. Serve: Place the cooked noodles and all the meat in a large serving bowl. Garnish with white onion slices, chopped green onions, fresh cilantro, and some freshly ground black pepper. Pour in the boiling beef broth and serve it piping hot with the Pho herbs Platter on the side. Give yourself a pat on the back & enjoy!

9. Beef Stroganoff

Beef Stroganoff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’]

Melt in your mouth strips of sirloin and sliced cremini mushrooms, melded with a rich, creamy, perfectly seasoned sauce. This Beef Stroganoff recipe makes for a truly memorable meal.

Ingredients

• 3 pounds boneless top sirloin
• 1 ½ teaspoons salt
• freshly ground black pepper (to taste)
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 small onion (diced (about 1 cup))
• 1 tablespoon minced garlic
• ½ cup full-bodied red wine
• 2 cups low-sodium beef broth
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 12 medium cremini mushrooms (sliced (about 2 cups))
• ⅓ cup cream cheese or Neufchatel (softened)
• ⅓ cup sour cream ((I use light sour cream))
• 2 tablespoons cornstarch (*see notes below)
• additional salt and fresh ground pepper (to taste)
• 2 tablespoons chopped fresh chives
• long grain white rice or egg noodles (prepared according to package directions)

Instructions

1. Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about ½-inch thick by about 2-inches long.
2. In a large skillet over MEDIUM-HIGH heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
3. Once all the meat is cooked, add onions and garlic to beef drippings in empty pan.  Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
4. Remove about ¼ cup of the cooking liquid from the beef stroganoff to a small bowl.  Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.

10. Sous Vide

Sous Vide Venison Eye of Round is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT75M · Total: PT80M · Yield: [‘2’]

Eye of round is an underutilized cut of steak found in the hind quarters of hooved animals between the top and bottom rounds. It can be hard to cook properly because of its shape which makes it a great cut to sous vide. Give it a try and see for yourself!

Ingredients

• 10 oz venison eye of round
• 2 sprigs rosemary
• ½ tsp flaked sea salt
• ¼ tsp freshly ground black pepper
• ½ tbsp lard

Instructions

1. Preheat sous vide machine to 120°F.
2. Season steak all over with salt and pepper.
3. Place steak in a vacuum bag. Place rosemary sprigs under and on top of meat.
4. Seal bag with vacuum sealer.
5. Place bag in preheated water bath and cook for 1 hour.
6. When meat has about 5 minutes left in the water bath, preheat a cast iron skillet over high heat. Watch it carefully so it doesn’t start smoking.
7. Remove bag from water bath. Cut bag open with scissors and remove meat. Remove the rosemary sprigs and carefully pat the meat dry. Re-season with salt and pepper if it looks like it has lost the seasoning.
8. Once pan is really hot, add lard and let melt. Immediately add the steak. Cook on all sides for approximately 30 seconds. You want the pan hot enough to brown the meat in a short amount of time without overcooking it.
9. Since eye of round is round, sear it on at least 4 sides but be careful not to leave it in the pan too long or it will overcook.
10. Remove from pan and let rest 10 minutes. Slice into 1/2″ slices and serve.

11. Slow Cooker Pepper Steak

Lazy Slow Cooker Pepper Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT505M · Yield: [‘6’]

Delicious crockpot pepper steak is an easy recipe that turns any cut of beef into an amazing meal. Red, yellow and green peppers slow cooked together with beef strips meld together into a savory delight.

Ingredients

• 2 lb beef strips or stew meat or steak cuts that can be cut into strips
• 2 cups beef stock
• 14 oz yellow, red and green frozen pepper strips
• 1 cup diced onion (frozen works here as well )
• ¼ cup low sodium soy sauce (for gluten free, use liquid aminos )
• 2 tsp minced garlic
• 2½ tsp brown sugar (for sugar free, you can use a brown sugar alternative such as Swerve. )
• ⅓ tsp ground ginger
• ¼ tsp ground black pepper

Instructions

1. place slow cooker liner into slow cooker, if using
2. add stock, onion, soy sauce (or alternative), ginger, garlic, brown sugar and black pepper to slow cooker and stir
3. place beef into slow cooker
4. top with pepper strips
5. cover and cook on low 8-10 hours
6. after at least 6 hours, remove beef (if it is not already cut) and cut into strips, then return to slow cooker mixture and finish cooking.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.