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Braised Eye of Round Roast

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds boneless eye of round roast

  2. 1 1/2 cups beef broth

  3. 1 1/2 medium onion, sliced

  4. 9 cloves garlic, minced

  5. 3 tablespoons chopped fresh parsley

  6. 3 whole bay leaves

  7. 1 tablespoon crushed dried oregano

  8. 1 1/2 teaspoons dried thyme

  9. 3/4 teaspoon salt

  10. 3/8 teaspoon ground black pepper

  11. 1/3 cup plus 2 teaspoons water

  12. 1 tablespoon plus 1 1/2 teaspoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. Heat a large heavy-bottomed pan over medium heat. Brown roast on all sides, about 7 minutes. Drain fat, add beef broth, onion, garlic, parsley, bay leaves, oregano, thyme, salt and pepper. Bring to a boil, cover, reduce heat and gently simmer for 45 minutes until tender.

  2. Remove roast and hold warm. Strain pan juices into a small saucepan. Mix water and flour; stir into saucepan. Cook, stirring constantly, over low heat until thickened. Slice roast and serve with sauce.

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