|An eye of round beef roast, lightly sprinkled with Worcestershire, soy sauce, seasoned salt, garlic powder and ground pepper, then wrap tightly with foil and left to slow braise in the oven.|
Oven Braised Beef Eye of Round RoastThis braised eye of round roast is similar to the rump roast I recently posted, except that this one is made with an eye of round roast and doesn't require an overnight marinade, so it simplifies preparation time a little bit. I don't know about you, but I have the hardest time remembering to do things the night before sometimes. You can also use a rump roast here as well, but if you're looking for a delicious top of the stove rump roast, stop by and check out this recipe for another delicious roast.
Eye of round is very similar texturally to the rump for slicing, and this recipe produces a nice tender slicing roast that is also super flavorful. Don't go too heavy-handed with the seasoned salt, otherwise between that, the Worcestershire, and the soy sauce, you'll end up with an overly salty roast. The pan drippings make a equally flavorful and easy gravy. Just remember to vigorously whisk in the flour a little at a time so you don't end up with lumps!
Here's how to make this delicious roast.
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Recipe: Oven Braised Beef Eye of Round Roast©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hour 30 min | Yield: About 6 servings
- 1 (3 to 4 pound) beef eye of round or boneless rump roast
- Worcestershire sauce
- Soy sauce
- Seasoned salt (like Lawry's)
- Garlic powder
- Freshly cracked black pepper
- 1/4 cup of all purpose flour
Preheat oven to 325 degrees F.
Place a couple of overlapping sheets of aluminum foil, enough to wrap around the roast, into a baking pan. Set the roast on top and bring the foil up around the roast, just slightly to form a cup. Sprinkle the top of the roast with Worcestershire and soy sauce. Then sprinkle lightly with the seasoned salt, garlic powder and ground pepper. Wrap the roast tightly with the foil and bake for 3 to 3-1/2 hours (depending on size).
Unwrap cooked roast and pour off drippings into a measuring cup that will accommodate at least 3 cups. Set roast aside to rest, tenting with foil to keep warm.
Add enough water to the pan drippings to make a total of 3 cups of liquid. Pour this into a skillet and bring to a boil. Reduce heat to a simmer and whisk in the flour, a little at a time, vigorously whisking constantly, until mixture is smooth and thick.
Serve roast sliced with gravy and mashed potatoes and a side of green beans or a nice mixed garden salad.
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