Roast Beast
Eye of Round was on sale. It’s a pot roast cut, as are rump, chuck or shoulder roast.
I have a special edition of Fine Cooking on the topic of Roasting, and we are planning to make a roast for the upcoming weekend. Start this recipe the night before so it has time to marinade.
- one roast, 2.5-3 lb
- 3 cloves of garlic, slivered
- 1 cup balsamic vinegar (good quality)
- 2 Tbs fresh rosemary, chopped (I am using dried from last summer, but it is from the stem, so the quantity is not a drastic difference)
- 3 onions, peeled and thinly sliced
- jar tomatoes, diced or crushed plus the juices
Using the blade of knife, insert the garlic slices into the meat. In a ceramic dish with a lid (or large freezer bag), combine the vinegar and rosemary. Add the meat with garlic, turn to coat completely. Cover and let stand in the fridge overnight.
Heat the oven to 350F. On the bottom of the roast pan (I used my large cast iron pot), spread the onions. Lay the meat in the centre and pour over the marinade. Sprinkle with freshly cracked sea salt and pepper corns. Add the tomatoes.
Cover with a lid (or aluminum foil if it’s an open roasting pan) and cook until tender with a fork, about 3-3½ hours.
Let the meat rest in the pan for 10 minutes before carving. Serve with onion, tomatoes and juices (deglazing if necessary), and garnish with a sprig of rosemary on the serving platter. I recommend glass of red wine, garlic-mashed potatoes, and steamed green beans. Delicious!
Got leftovers? Thinly sliced beef, with a slice of sharp cheese on a roll will make excellent left over lunches for work.
