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Eye of the Round Beef Roast Recipe

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This recipe for Eye of the Round Beef Roast is from A Collection of My Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 to 4 lb. Eye of Round Roast
4 Tablespoons Vegetable Oil
Salt
Cayenne Pepper
4 Heads (yes, whole heads) garlic
3 Tablespoons Corn Starch

Directions:
Directions:
In a heavy bottom 5 quart Dutch oven heat the oil to very hot.

Liberally apply the salt and pepper to the roast coating all surfaces. Cayenne is very hot, sot watch how much you use. Some like it hot, some not.

Reduce the heat on the pot to medium and add the roast. Brown to a very dark brown on all sides. Turn often to keep from burning. The color of the roast is going to determine the color of your gravy, so be sure to take it to the dark coffee level.

Also know that the pepper will fill the kitchen with hot fumes, so be sure to open an window or use the exhaust fan.

When the roast is browned cover with water. Cut the heads of garlic in half. Do not peel. Add the garlic to the pot, bring to a boil. Cover and simmer on low for 3 hours or until the meat is falling apart.

Remove the roast from the pot. Strain the gravy into another pot. Take the garlic and squeeze the cooked garlic into the strained gravy. Bring to a boil. Mix the cornstarch in 1/2 cup of water and add to the gravy a little at a time this the gravy is the consistency you want.

Shred the meat and add back to the gravy.

Serve with mashed potatoes, rice or use for poor boy sandwiches.

Number Of Servings:
Number Of Servings:
8 - 10

 

 

 

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