We love boiled meat, this one has taste of roast beef but cooked on stove-top. Recipe adapted from “The Good Housekeeping Cookbook”.
1 beef eye round roast (2 lb), tied
1/2 tsp coarsely ground black pepper
2 tsp vegetable oil
2 beef-flavor bouillon cubes (used 1 tbsp “Better than bouillon food base”
1 garlic clove
1 bay leaf
1/2 tsp dried tarragon (used fresh thyme from my kitchen garden)
1 medium carrot
Pat roast dry with paper towels; rub with pepper. In 5-quart Dutch oven, heat oil over medium-high heat; add roast and cook until browned on all sides.
Add bouillon, garlic, bay leaf, tarragon (thyme), and 2 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Add carrots, heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes longer or until temperature on roast reaches 140F on meat thermometer.
Thinly sliced roast, serve with boiled vegetables.