An eye of round roast is simple to prepare in a Dutch oven or large casserole dish. Because this roast comes from the hindquarters of the cow, it can be tough when cooked unless you take time to tenderize it with a marinade before cooking. The marinade also adds flavor to the roast. Cooking the eye of round roast in a Dutch oven also helps it become tender and allows the flavors of the roast, liquid and seasonings to blend. Serve the roast with your favorite vegetables and some potatoes for a filling, tasty family dinner.
Place the roast in a large bowl or your resealable plastic bag. Pour the marinade over the roast. Cover the bowl or seal the bag and place the roast in the refrigerator for at least two hours. Turn the meat at the halfway point during marination to ensure the entire roast gets marinated. If you want to infuse the roast with stronger flavors, score the roast across the top, press a peeled garlic clove or piece of onion in the slits, and then marinate.
Remove the roast from the refrigerator and discard the remaining marinade. Rub the marinated meat with salt and coarse-ground pepper to add flavor. You can also rub or sprinkle on other seasonings like garlic salt, onion salt, rosemary or paprika. Cayenne pepper and cumin add a Mexican-style zest to your roast, while basil, garlic powder and oregano create a more Italian taste. Preheat the oven to 350 degrees Fahrenheit.
Pour a thin layer of olive oil into the bottom of a large skillet. Heat the oil over medium-high heat and carefully place the seasoned roast into the frying pan. Brown the meat in the oil, turning the roast every few minutes until the outside of the roast is evenly browned. This step is not required for Dutch-oven cooking, but browning the roast adds flavor to the meat and makes it more visually appealing.
Place the browned roast in a Dutch oven or a large, oven-safe casserole dish. Pour liquid over the meat in the dish. You can use water, beef broth, spicy tomato sauce or wine, or a combination of your favorites. Add a small amount of liquid to the roast. For a four-pound roast, you need about a cup. Cover the dish tightly and cook the meat in the oven for four to six hours ,or until the meat is tender and you can pull it apart easily with a fork.
- You can add cut-up potatoes, carrots, celery or other vegetables to the dish and cook them in the oven along with the meat. Add these foods in the last hour of cooking.
- Check the roast occasionally to make sure the liquid has not evaporated. Add another half cup of liquid to the meat, if needed and replace the lid.
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