If you are not a vegetarian, braising an eye of the round roast can easily be placed on the menu in regular rotation. You will feel like you are getting a lot of “bang for your buck” when making this dish. It is a massive piece of meat (hooray, leftovers!) and not to mention, it is one of the most reasonably priced cuts of beef too. This preparation is about as fool-proof and easy as it gets. 7-10 minutes on the stovetop and then it is transferred into the oven for a few hours. It’s the perfect dish to make on a lazy Sunday afternoon. That way you can enjoy the amazing home-cooked smell as it wafts through the house and eat off of it for the rest of the busy work week.

Braised eye of the round can be served hot as a main course with roasted potatoes and a sauté of fresh vegetables. Serve leftovers cold on a crisp green salad, or just keep it in the fridge for sandwiches throughout the week made with horseradish sauce, lettuce and tomato, maybe a little cheddar? ~YUM!

What you’ll need from the market: 1 Eye of the Round (it is a staple cut of meat at the butcher counter) 2 Tablespoons Butter, Salt, Pepper and 1 container beef broth from a box.

Turn the stovetop on to medium high and preheat your oven to 350. Heat up your stock pot or dutch oven with Two tablespoons of butter. While the butter melts, season the beef with a generous sprinkle of salt and pepper on all sides. This cut of meat is incredibly lean with exception of one side of the meat. You’ll want to place the eye of the round in the pan (fat side down) browning that side of the meat first.

When the oil is hot, place the meat into the pan and allow it to brown on one side. Making quarter turns, rotate the meat in the pan as the eye of the round continues to brown.

Rotate the beef in the pan until all sides are golden brown. This takes 7-10 minutes on the stovetop over medium high heat.

Once the meat is golden on each side, pour the entire box of beef broth into the pan. This should cover the meat 3/4 of the way up the side of the meat. If it doesn’t cover 3/4 of the meat, add a bit of water to supplement.

Place in the oven at 325 for 2-3 hours. (Braising for 20 minutes per pound of meat) The meat will be falling apart and delicious. Serve with fresh vegetables, mashed or garlic roasted potatoes. Don’t forget that it is totally terrific cold on top of a fresh green salad as leftovers.

Now you know how to braise an eye of the round roast. That was super easy, wasn’t it? Are you looking for a new chicken dish instead of beef? Check out ABCD Design where I have posted a delectable “white” chili recipe.