Stove Top Eye of the Round
Per serving
I adapted this recipe from another recipe that I came across in a Greek cookbook, omitting a couple of ingredients that I knew my family wouldn't like. It makes a very flavourful roast and is a good way to do a roast in the summer, especially if you don't have air conditioning! The leftovers make great sandwiches.
Ingredients
6 serv.Step-by-step instructions
- 1
Heat half the oil in a Dutch oven.
- 2
Add the onion and garlic and cook, stirring, until the onion is soft.
- 3
Remove with a slotted spoon and set aside.
- 4
Sprinkle the meat with salt and pepper to taste.
- 5
Heat the remaining oil in the same pan.
- 6
Add the meat and cook, turning, until brown all over.
- 7
Return the onion mixture to the pan.
- 8
Add the wine, stock and herbs.
- 9
Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
- 10
Remove the meat from the pan and let stand for 10 minutes before slicing.
- 11
While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
- 12
Add a little extra stock to the pan if necessary.
- 13
Cook until thickened and strain.
- 14
Serve the sliced meat and gravy sprinkled with parsley.
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