Yes, I learned the secret to a very tender Eye Of The Round roast and I’ll reveal it in the video.
If you want to learn how to cook an eye of the round, please watch the video.
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Below is the full recipe.
EYE OF THE ROUND ROAST . The Secret revealed.
Note: When putting the Dutch Oven in your oven, always keep the (LID ON) to prevent reduction of liquids!!!
4 pound eye of the round
8 Toes Garlic minced
1 Rib Celery chopped
¼ Red onion chopped
¼ Yellow Onion (Vidalia) chopped
1/8 Cup fresh cut parsley (Italian Flat Leaf) Chopped
4 carrots Sliced
8 ounce box white button mushrooms Slice large ones in half
3-4 Tbsp. All purpose flour
4 Cups Beef Stock (Better Than Bouillon)
2 Cups Water
¼ Cup Red Wine
1 Packet Lipton Onion Soup Mix.
4 Tbsp. Corn Starch
Salt and Pepper to taste
STUFF THE ROAST WITH GARLIC
Slice 4 toes of garlic in half. Then carefully slice a hole in the roast. Push a slice of garlic down in the hole. Do this with the remainder of the 7 garlic slices.
PRE COOK VEGGIES
In your 7 quart Dutch oven, sauté the red onion, white onion, celery, parsley and the remainder of the garlic in a little olive oil. I always use enough oil to wet the bottom of my pot.
Sauté until veggies are soft.
Remove veggies and reserve.
In the same pot, add some olive oil. Brown the roast on all sides.
Remove roast and reserve.
MAKING THE GRAVY
Add back all the veggies. With heat on medium, add all purpose flour and stir around until the flour becomes invisible. Use up to ¼ cup of flour depending on how thick you like your gravy.
Add red wine and beef stock. Stir well.
Your gravy is forming nicely!
COOKING THE ROAST
Add the roast back to the pot and coat with Lipton Onion Soup Mix.
Bring broth back to a boil. Turn the heat off.
PUT THE LID ON THE POT!
PRE HEAT AND COOK THE ROAST
Put the Dutch oven (LID ON) into a 325°F oven for 3 ½ hours.
Check after 2 hours to make sure nothing is sticking and there’s enough liquid in the pot.
Remove the pot from the oven.
THICKEN GRAVY / ADJUST CONSISTENCY AND FLAVOR
Mix 4 Tbsp. of corn starch in 8 ounces of cold water.
Add this to the pot to thicken the gravy. Add 4 more cups of hot water and stir well.
Add salt and pepper to taste.
ADD IN ALL VEGGIES
Before returning the roast to the oven, add in the potatoes, carrots and mushrooms.
Slice up a little more onion and add that too.
Turn the heat up to 350°F and return the Dutch oven (LID ON) to your oven for 1 more hour.
You can leave it in longer if needed to cook the carrots and potatoes.
That all depends on where you live.
We are at sea level.
Remove the pot from your oven.
Remove the roast and allow it to cool.
Once the roast is cool, you can slice it as thin as you like.
Return the meat to the pot to heat it before serving.
I didn’t allow the roast to cool enough because it was getting late.
Always let your roast cool before slicing.
We usually serve our roast with rice, gravy and green peas.
Cut the potatoes in half to get them to cook faster.
ALWAYS KEEP THE LID ON THE POT WHEN IT’S IN THE OVEN!