Stove Top Eye Of The Round

1. 1

   Heat half the oil in a Dutch oven.

2. 2

   Add the onion and garlic and cook, stirring, until the onion is soft.

3. 3

   Remove with a slotted spoon and set aside.

4. 4

   Sprinkle the meat with salt and pepper to taste.

5. 5

   Heat the remaining oil in the same pan.

6. 6

   Add the meat and cook, turning, until brown all over.

7. 7

   Return the onion mixture to the pan.

8. 8

   Add the wine, stock and herbs.

9. 9

   Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.

10. 10

    Remove the meat from the pan and let stand for 10 minutes before slicing.

11. 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. 12

    Add a little extra stock to the pan if necessary.

13. 13

    Cook until thickened and strain.

14. 14

    Serve the sliced meat and gravy sprinkled with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.