Easy Eye of Round Roast
This is an recipe to make one of the tougher (and inexpensive) cuts of meat tender and juicy. What’s even better, is that it doesn’t take much work at all! This is something you could do a little prep for, pop into the oven, then entertain guests or just relax while it cooks. It’s extremely little hassle, and very low maintenance.
Anything you don’t serve right away will be good either cold or warmed up later on. A 5lb roast of very lean meat isn’t going to cook down much, so this is quite a lot to eat. Serve with rice or noodles, potato, etc. with the onions, mushrooms and broth. Or pour off the broth and make a delicious gravy. Sandwiches from the leftovers–cold, warm, or even open-faced are delicious and probably worth holding back a few scraps of this big roast for.
5lb eye of round roast
2 small onions, sliced
1/4 cup fresh sage, chopped
8oz button mushrooms, sliced
1/2 cup red wine
1/2 cup cider vinegar
1 1/2 cups beef broth
2 tbsp garlic, minced
sliced bacon, uncooked
olive oil
cayenne pepper
black pepper
salt
Preheat oven to 500 degrees.
In a medium-sized baking dish, brush the eye of round roast with olive oil. Press garlic evenly into the meat on all sides allowing remnants to fall into the baking dish. Salt and pepper generously. Loosely apply the sage to the meat on all sides–as with the garlic, some may fall into the baking dish (which is fine). Slice by slice, wrap the whole roast with bacon. Pour the vinegar, wine, and broth gently over the length of the meat into the baking dish. Liberally sprinkle the roast with black pepper and a few pinches of cayenne over the surface of the bacon.
Add sliced onions and mushrooms to the dish. Bake for 7 minutes per pound at 500 degrees (35 minutes). Shut the oven off. Allow your roast to continue cooking inside the oven for 2 1/2 more hours. Do not open the oven during this time! Allow meat to rest 10-15 minutes before slicing. As above, serve with the cooked mushrooms, onion, and whatever else catches your fancy. Enjoy!
