Laura’s Lean Eye of Round Roast with Onions and Rosemary

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My sister is one of my favorite people in the world. When I looked at the calendar for inspiration this month, I saw Sibling Day (April 10) — Pat makes the most delicious pork roast with meltingly sweet onions—I knew I had to adapt it to an eye of round roast. The flavors lend themselves to this (I just made it a little heartier with red wine and red onions), and it really could not have been simpler. Once the roast is browned and the onions are in with it, just set it in the oven and walk away. I recommend crusty rolls to enjoy all the onions—or maybe some polenta. The flavors are rich and full from the slow cook.
Prep time: about 15 minutes
Cook time: 2 1/2 to 3 hours
Serves: 10

1 teaspoon olive oil
Salt and Pepper to taste
2 1/2 pounds eye of round roast
3 red onions, sliced
3 large cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1/4 cup red wine
1/2 cup beef stock

1. Preheat the oven to 325F. Heat oil in large pot over medium-high heat. Pat roast dry, season if desired, and sear meat until browned on all sides.

2. Stir the onions into pot (add right in with the roast) and cook until translucent, about 5 minutes. Add garlic and rosemary and cook another minute. Add wine, scraping up any browned bits on bottom of pot. Add stock. Cover pot with tight fitting lid and place in oven for 2 1/2 to 3 hours, until roast is falling apart tender.

3. Remove roast from pot. Let roast rest about 5 minutes before slicing. Slice into 10 even portions (about 3 ounces each) and serve with all the onions.

Nutrition Information for 1 serving (3 ounces cooked meat and about 1/4 cup onions)
Calories 170; Calories from Fat 48 (28% from Fat); Fat 5g; Saturated Fat 2g; Cholesterol 50mg; Sodium 124mg; Carbohydrate 4g; Fiber 1g; Protein 26g; Vitamin A 0%; Vitamin C 5%; Calcium 1%; Iron 11%

Note: If you don’t want to use wine to deglaze, substitute stock for wine. Nutrition information does NOT include and salt or pepper for seasoning.

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