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 cook it slowly at low heat. A Dutch oven provides an ideal environment for the roast, surrounding it with liquid and keeping it moist throughout the long cooking time. Serve the roast with your favorite vegetables and some potatoes for a filling, tasty family dinner.
Marinade the roast ahead of time, if you wish. This won't tenderize the meat, but will help enhance its flavors. 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. Blot the beef dry with a clean paper towl, then rub it 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 300 degrees Fahrenheit.
Pour a thin layer of olive oil into the bottom of the Dutch oven. Heat the oil over medium-high heat and carefully place the seasoned roast into the bottom. Brown the meat in the oil, turning the roast every few minutes until the outside of the beef 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.
Add onions, carrots, celery and other aromatic ingredients to the Dutch oven, as called for in your favorite recipe. Add enough water, beef broth, spicy tomato sauce or other liquid to come about 1/3 of the way up the side of your roast. Cover the dish tightly and slow-cook the meat in your oven for three to four hours, turning it once, until the meat is tender and you can pull it apart easily with a fork.
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- 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.
As a national security analyst for the U.S. government, Molly Thompson wrote extensively for classified USG publications. Thompson established and runs a strategic analysis company, is a professional genealogist and participates in numerous community organizations.Thompson holds degrees from Wellesley and Georgetown in psychology, political science and international relations.