Braised Eye of Round Roast
Slow, moist cooking is perfect for tenderizing this lean cut of meat.
2 1/2 pounds boneless eye of round roast
1 1/2 cups beef broth
1 1/2 medium onion, sliced
9 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 whole bay leaves
1 tablespoon crushed dried oregano
1 1/2 teaspoons dried thyme
3/4 teaspoon salt
3/8 teaspoon ground black pepper
1/3 cup plus 2 teaspoons water
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
- Heat a large heavy-bottomed pan over medium heat. Brown roast on all sides, about 7 minutes. Drain fat, add beef broth, onion, garlic, parsley, bay leaves, oregano, thyme, salt and pepper. Bring to a boil, cover, reduce heat and gently simmer for 45 minutes until tender.
- Remove roast and hold warm. Strain pan juices into a small saucepan. Mix water and flour; stir into saucepan. Cook, stirring constantly, over low heat until thickened. Slice roast and serve with sauce.
Makes 6 servings.