The eye of the round roast is a monthly staple at chez Froom so I was looking for a new way to cook it rather than slathering in butter, browning and then covering and hoping for the best.
I was watching Chef Michael Smith’s Food Network show “Chef at Home” and yes – was inspired to try a new approach. My husband thinks I am slightly obsessed with the show…but I always feel challenged after watching it so bring on the obsession I say!
Anyway, instead of oven browning the roast, I started the browning process with olive oil in a deep frying pan. The end result of this recipe was a tasty roast served in a flavourful au jus.
Here’s how it’s made:
- 4 lbs. (1.8 kg) eye of the round roast, trimmed of fat
- 3 tbsp. olive oil
- 1 cup onion sliced into rings
- 2 tbsp. minced fresh garlic
- 1 cup white wine
- 2 1/2 tbsp. beef Bovril powder
- Pepper to taste*
*We’ve started using a great pepper/herb mix found at Canadian Tire (LOL!) called “Olde Thompson”. So, yes, there is more to Canadian Tire than tires!
Preheat oven to 350 degrees.
In a deep frying pan, heat the olive oil to a frying temperature.
Carefully lower the roast into the olive oil and allow each side to brown. About halfway through, add the minced garlic. Once all browned, carefully lift and transfer the roast to a roast pan. Add the onions to the oil and fry for about two minutes. Add the white wine and Bovril powder to the frying pan and stir together. Pour this mixture over the roast and pile a few of the onion rings on top of the roast. Cover and check in 1 hour with a meat thermometer. I bought a great little one at Loblaw’s Superstore for $6 that takes the guesswork out of whether meat has reached the right internal temperature.
Just before serving, grind a little fresh ground pepper on top (or Olde Thompson if you’ve got it).