I picked up an Eye of Round roast on sale this week and was looking for a good way to cook it so that it would be moist and tender. This cut of meat is from the hind quarter of the cow (as is a London Broil) and, as a result, it is very lean and muscular. This recipe takes a fairly tough piece of meat and make it tender and delicious. I added to it everything but the kitchen sink – celery, shallot, garlic cloves, baby potatoes, carrots, mushrooms. Pot roast is such a great way to incorporate all of the vegetables that you have in your pantry into one delicious mouthful.
SUNDAY OVEN POT ROAST (Serves 6)
3 pounds boneless beef chuck pot roast
- Ground black pepper
- 2 T. olive oil or vegetable oil
- 2 cups beef broth
- 1 onion, chopped
- 2 stalks celery, cut into 2-inch lengths
- 5 cups assorted vegetables, such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces
- 1/4 cup cold water
- 3 T. all-purpose flour
- Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
- Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
- Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.
~from Better Homes & Gardens