Stove Top Eye of the Round

Total Time
1hr 15mins
Prep
15 mins
Cook
1 hr

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.

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Ingredients

Nutrition

Directions

  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.
Most Helpful

4 5

I didn't have any fresh herbs so I used all dried ones. It was still very good. Since I was just making a small piece of meat for myself I just guessed at the amounts of seasonings. This will be a wonderful gravy for any choice of beef.

5 5

This was awesome - I actually used a cubed venison round steak - and added an additional 1/2 cup red wine and 1/2 cup beef broth and 1/2 cup water to make a little more gravy at the very end (it had cooked down).

4 5

This was really easy and good. I wasn't able to use fresh herbs this time, used dried and it still tasted yummy. Thanks for posting.