Dark Beer Braised Eye of Round

Name: Dark Beer Braised Eye of Round
Prep time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lbs) eye of round roast; 3 tablespoons butter; 2 cans crushed tomatoes (800 g total); 2½ cups dark beer (600 ml); 2 garlic cloves, crushed; 1 medium onion, thinly sliced; 2 sprigs fresh rosemary; Salt and black pepper to taste

By Marie Lefebvre · Updated October 25, 2026

A hearty, comforting dish where a lean cut of beef is pressure-cooked in a rich dark beer and tomato sauce until meltingly tender. This one-pot wonder is ideal for a weekend family dinner and fills the kitchen with the irresistible aroma of rosemary. Simple to prepare yet impressively flavorful.

Prep⏱️ 60 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

1 kg (2.2 lbs) eye of round roast
3 tablespoons butter
2 cans crushed tomatoes (800 g total)
2½ cups dark beer (600 ml)
2 garlic cloves, crushed
1 medium onion, thinly sliced
2 sprigs fresh rosemary
Salt and black pepper to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Season the eye of round generously with salt and pepper on all sides.
2
Melt the butter in a pressure cooker over high heat. Sear the beef for 3–4 minutes per side until a deep golden crust forms, then set aside.
3
In the same pot, sauté the sliced onion and crushed garlic for 2 minutes until softened and fragrant.
4
Return the beef to the pot. Pour in the crushed tomatoes and dark beer. Add the rosemary sprigs.
5
Lock the pressure cooker lid and cook for 40 minutes after reaching full pressure over medium heat.
6
Release pressure carefully, slice the beef, and serve generously topped with the cooking sauce.

💡 Chef's Tip

For a silkier sauce, blend half of the cooking liquid with an immersion blender before pouring it over the sliced meat. Pairs wonderfully with creamy mashed potatoes or buttered egg noodles.