Stove Top Eye Round With Spring Vegetables Recipes

STOVE TOP EYE OF THE ROUND

Steps:

• Heat half the oil in a Dutch oven.
• Add the onion and garlic and cook, stirring, until the onion is soft.
• Remove with a slotted spoon and set aside.
• Sprinkle the meat with salt and pepper to taste.
• Heat the remaining oil in the same pan.
• Add the meat and cook, turning, until brown all over.
• Return the onion mixture to the pan.
• Add the wine, stock and herbs.
• Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
• Remove the meat from the pan and let stand for 10 minutes before slicing.
• While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
• Add a little extra stock to the pan if necessary.
• Cook until thickened and strain.
• Serve the sliced meat and gravy sprinkled with parsley.

STOVE-TOP EYE ROUND WITH SPRING VEGETABLES

Steps:

• Trim all fat from eye round roast. Rub roast with pepper.
• In nonstick 5-quart Dutch oven over medium-high heat, in hot salad oil, cook eye round roast until browned on all sides. Add bouillon, garlic, bay leaf, and 2 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 minutes.
• Meanwhile, peel and trim tops from carrots. Discard tough ends from asparagus.
• After roast has cooked 20 minutes, add carrots and unpeeled potatoes to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes longer or until carrots and potatoes are fork-tender and temperature of roast reaches 135 degrees F on instant-read meat thermometer when inserted in thickest part of meat. Internal temperature of meat will rise to about 140 degrees F (medium-rare) upon standing.
• When roast is done, place on platter and let stand for 15 minutes for easier slicing; keep warm.
• In 12-inch skillet over high heat, in 1/2 inch boiling water, cook asparagus 3 to 5 minutes until tender-crisp.
• Remove carrots and potatoes to platter, reserving cooking broth. Discard garlic and bay leaf.
• Skim fat from broth. Thinly slice roast. Serve sliced roast, carrots, potatoes, and asparagus in deep dinner plates with broth.