Conference turris::cooks

21.0. "Braised Eye Roast" by SUMMIT::HOGLUND () Wed Aug 15 1984 09:51

This is the best tasting Eye of the Round roast I have tried. It
makes for a real tender eye round roast.

Ingredients:

4-5 lb Eye round roast
1/2 cup onions coarsly chopped
1/4 cup celery coarsly chopped
1/4 cup carrots coarsly chopped
10-12 pcs. bacon cut to 1" lengths
1/2 cup red wine
3 tbls butter
med can tomatoes drained
1 cup beef broth
1 tsp oregano
1 tsp garlic
salt pepper (I prefer fresh ground)
(That's fresh ground pepper of course)

Preheat the oven to 375. Remove the excess fat from the roast. Combine the
garlic, oregano, salt and pepper. Roll the bacon pieces in the mixure. Use
additional garlic and oregano etc. if necessary. Cut pockets in the eye 
roast. Stuff the pieces of bacon in the pockets.

Combine the onions, onions, and celery on a cutting board and chop together
until finely chopped. Saute this mixure in a casserole dish deep enough to
just hold the roast. Saute in 2 Tbls butter, and olive. ( I forgot olive
oil as an ingredient.) (damn editor that's olive oil not olive).

Heat 1 tbls butter and olive oil in fry pan. Brown roast on all sides.
Remove roast from pan. Add wine to pan. reduce to 1/4 cup scraping in all
of the leavings. (before adding wine remove excess fat from pan).

Place the meat in the casserole over the vegetable mixture. Pour the wine
and meat leavings over the roast. Add the can of drained tomatoes. Add the
beef broth until the roast is about 3/4 covered. Bring casserole to boil
over high heat. Cover and brasise in oven for 1 3/4 hours.

Remove the meat from the casserole and place on cutting board. Strain the
juice into a seperate pot. Be sure to squeeze out the vegetables to get all
of the flavor. Discard the vegetables. Boil the liquid over high heat to
thicken slightly. Season to taste.

Slice the roast in thin slices and place on a heated serving tray.( never
place hot food on a cold plate!!). Pour a little of the liquid over the meat
Sprinkle a little parsley flakes over the dish for color. Serve with
Italian vegetables, and potatoes or rice. Enjoy!

P.S. The meat while cooking will fill the house with the smell of garlic.
The results are worth the inconvience.

Change combine onions, onions and celery to combine onions, carrots, 
and celery.

    I know this reply is to a very old note and recipie-- 
    
    Just a comment-- I tried this using a "cheaper cut of beef" 6# boneless
    chuck sometimes and 5-6# "pin bone" shoulder roasts at other times and the 
    results are the same. I think it is the method/preparation and the 
    "stuff" associated with the meat that makes it soooo tender and
    delicious.........                 <DICK>

 Eye of the round makes the most wonderful pepper steak subs. Buy an eye of
the round roast and have the butcher put it on the slicer; 1/16th inch
slices are optimal IMO. 

 The Doctah

    I made this roast this weekend.  My roast was abou 2 1/2-3 lbs.  The
    next time though,  I'll cut down on the oregano as
    its not one of my favorite spices.  I also cooked it longer than
    1 and 3/4 hours.  It was delicious and the aroma floated in and
    outside of the house and had to drive everyone mad who went by.  Very good
    recipe.  My company enjoyed it immensely.
    
    Thanks.
    
    Flo

    
    This sounds great!! But I have one question...Do you cook the bacon
    before putting it in the roast?
    
    PB