Herbed Eye of Round Roast
Type: Main Dishes
This herb-encrusted roast takes some time to prepare, but the results are well worth it.
Serves: 8 servings
- 2 1/2-pound beef eye of round roast
- 1 tablespoon crushed fresh garlic, or 3/4 teaspoon garlic powder
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup condensed beef broth, undiluted
- 1/4 cup dry red wine or tomato juice
- 2 bay leaves
- 1 medium yellow onion, chopped
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- Trim all visible fat from the meat. Rinse the meat with cool water, and pat it dry with paper towels. Spread the garlic or garlic powder over both sides of the meat, and sprinkle with the pepper.
- Coat a large oven-proof skillet with nonstick cooking spray, and preheat over medium-high heat. Place the meat in the skillet, and brown for several minutes, or until all sides are nicely browned.
- 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 onion, marjoram, and thyme over and around the roast. Cover the skillet tightly with aluminum foil, and bake at 325°F for 2 hours, or until the meat is tender.
- 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 not be any fat to remove.) Pour the fat-free drippings into a 1-quart pot, and cook over medium-high heat, stirring occasionally, for about 10 minutes, or until the mixture is reduced to about 1 cup. Transfer the gravy to a warmed gravy boat or pitcher, and serve hot with the roast.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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