Herbed Eye of Round Roast Recipe
My passion for Herbed Eye Of Round Roast grew during high school days. It is the answer when you look for a tasty Main Dish. No other ingredient will make Herbed Eye Of Round Roast taste so awesome than Beef. This dish is a superior Low Fat dish. I am sure both of us will be in agreement that this Herbed Eye Of Round Roast is truly scrumptious.
Ingredients
3 1/4-pound beef eye of round roast
1 tablespoon crushed fresh garlic
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 teaspoon dried marjoram
1 teaspoon dried thyme
1 medium yellow onion, chopped
Directions
1. 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.
2. 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.
3. 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 325° F for 45 minutes to 1 hour, or until a meat thermometer inserted in the roast registers 135°F for rare, 145°F for medium-rare, or 155°F for medium doneness.
4. Transfer the roast to a serving platter. Cover the roast loosely with aluminum foil, and let sit for 15 minutes before slicing thinly.
5. 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 fat-free drippings into a warmed gravy boat or pitcher.
2. 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.
3. 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 325° F for 45 minutes to 1 hour, or until a meat thermometer inserted in the roast registers 135°F for rare, 145°F for medium-rare, or 155°F for medium doneness.
4. Transfer the roast to a serving platter. Cover the roast loosely with aluminum foil, and let sit for 15 minutes before slicing thinly.
5. 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 fat-free drippings into a warmed gravy boat or pitcher.
