Stove-top beef eye round

We love boiled meat, this one has taste of roast beef but cooked on stove-top. Recipe adapted from “The Good Housekeeping Cookbook”.
Stove top beef eye round

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

Stove top beef eye round

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.

Stove top beef eye round

Stove top beef eye round
Stove top beef eye round

One Response to “Stove-top beef eye round”

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