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Braised Eye of Round Roast

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Here’s a delicious roast that’s perfect for any day of the week and especially when you have company. Serve with mashed potatoes, fresh green beans, and a bottle of dry red wine.

Braised  Eye of Round Roast

Photo by OZ photography
  • 2 ¼ – 3 pound eye of round roast
  • 1 cup olive oil + 2 tbsp.
  • ¼ cup dry red wine
  • 4 sprigs fresh rosemary or ½ tsp. dried
  • 4 sprigs fresh parsley or ½ tsp. dried
  • 1 large clove garlic, sliced thin
  • Freshly ground black pepper to taste

Combine all ingredients, except additional olive oil, in a glass or ceramic bowl just large enough for the roast. Rotate the meat to coat on all sides. Marinade for 3-4 hours in the refrigerator. Turn several times.

Remove meat from refrigerator 2 hours before cooking. Meat needs to be almost room temperature for this dish to work.

Preheat oven to 325°F or 165°C.

Heat remaining olive oil in a roaster or Dutch oven over medium-high heat until it shimmers. Using tongs or wooden spoons, brown the roast on all sides and the two ends. Pour marinade over the beef.

Roast in oven for 1 hour or until 140°F or 60°C on the meat thermometer. Don’t overcook or the meat will be tough. Check the liquid level and add beef stock if it runs dry or the pan will burn.

When meat is cooked, remove from oven, set on a cutting board and tent with foil to keep warm.

Pour the braising liquid into a measuring cup. Skim off and discard as much fat as possible.

Return the liquid to the Dutch oven. Turn the heat to medium-high. Boil until sauce has reduced to about half while scraping in any bits that cling to the bottom and side of the pan.

Keep sauce warm on very low heat while you carve the roast.

Carve into thin slices. Dribble sauce over meat to moisten. Serve extra sauce on the side.

If you have leftovers, freeze the meat and sauce separately.

Makes 4 servings or two with great leftovers that freeze well.

May you enjoy all the days of your life filled with laughter and seated around a well laden table!

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