|
| | Herbed Eye of Round Roast
3 1/4 pound of beef eye of round roast
1 tablespoon of crushed fresh garlic
1/2 teaspoon of coarsely ground black pepper
1/2 cup of condensed beef broth, undiluted
1/4 cup of dry red wine or tomato juice
2 bay leaves
1 teaspoon of dried marjoram
1 teaspoon of dried thyme
1 medium yellow onion, chopped
Trim any visible fat from the meat. Rinse the meat and pat it dry with paper towels. Spread the garlic over both sides of the meat, and sprinkle both sides with pepper.
Coat a large cast iron skillet or Dutch oven with nonstick cooking spray and preheat over medium high heat. Place the meat in the skillet, and brown it for 2 minutes on each side.
Remove the skillet from the heat and pour the broth and the wine or tomato juice into the bottom of the skillet. Add the bay leaves and sprinkle the marjoram, thyme, and onion over the top of the roast. Cover the skillet tightly, and bake at 325ºF. for 45 minutes to 1 hour or until a meat thermometer inserted in the roast registers 135ºF. for rare, 145ºF. for medium rare or 155ºF for medium doneness.
Transfer the roast to a serving platter. Cover the roast loosely with aluminum foil, and let sit for 15 minutes before slicing thinly.
Pour the pan juices through a strainer into a fat separator cup (If the meat was well trimmed, there may be no fat.) Pour the drippings into a warmed gravy boat or pitcher, and serve hot with the roast. |
|
