***EYE OF ROUND***
Eye of Round is not a very tasty piece of beef. Its very lean. This is a crockpot recipe. Normally I would use chuck and not worry about the fat. Its a lot tastier that way. But this will still work with some eye of round.
Hardware:
crockpot
knife
cutting board
Ingredients:
3lbs eye of round roast
seasoned salt
lemon pepper
whole carrot, roughly chopped
whole onion, roughly chopped
5 garlic cloves, smashed open with blade of knife
2 Thymes sprigs
1 rosemary sprig
Can of low sodium beef broth
however many red potatoes you like, quartered
cup or two of peeled, pearl onions
small bag of baby carrots
small container of mushrooms, chopped
Place the chopped carrot and onion on the bottom of the crockpot
and place your roast on top of the veggies. Of course after its seasoned with the lemon pepper and seasoned salt. Throw the garlic cloves in there. I literally smash em', remove the skin, which is easier after being smashed, the skin comes off clean, and throw the damn things in the pot. Doesn't matter were they go. Then I add one thyme sprig on one side of the meat and the other thyme sprig on the other side. Then I place the rosemary sprig directly in the center of the meat. Pretty isn't it? Pour the beef broth in the pot. Set the setting to low and cook 8 hrs. Or on high for 4 hrs.
At the 8 mark add your remaining veggies. Cook another hr or two. Sometimes they all go in, and sometimes I have to remove the roast and add them in to cook.
So there you have it a meat, veggie, and potato dish in one. This usually last's me 3 to 4 days. The beef will be so tender it will shred apart.
But this is much better with chuck roast, but eye of round should work fine.
When I plate it up, I lay down the veggies first, then top them with a mound of meat. Then I pour some of the juice from the crock pot on top. Then I surround the plate with a quarted potato boxing the meat in. So that is 4 potato's. Eat and enjoy.
Eye of Round is not a very tasty piece of beef. Its very lean. This is a crockpot recipe. Normally I would use chuck and not worry about the fat. Its a lot tastier that way. But this will still work with some eye of round.
Hardware:
crockpot
knife
cutting board
Ingredients:
3lbs eye of round roast
seasoned salt
lemon pepper
whole carrot, roughly chopped
whole onion, roughly chopped
5 garlic cloves, smashed open with blade of knife
2 Thymes sprigs
1 rosemary sprig
Can of low sodium beef broth
however many red potatoes you like, quartered
cup or two of peeled, pearl onions
small bag of baby carrots
small container of mushrooms, chopped
Place the chopped carrot and onion on the bottom of the crockpot
and place your roast on top of the veggies. Of course after its seasoned with the lemon pepper and seasoned salt. Throw the garlic cloves in there. I literally smash em', remove the skin, which is easier after being smashed, the skin comes off clean, and throw the damn things in the pot. Doesn't matter were they go. Then I add one thyme sprig on one side of the meat and the other thyme sprig on the other side. Then I place the rosemary sprig directly in the center of the meat. Pretty isn't it? Pour the beef broth in the pot. Set the setting to low and cook 8 hrs. Or on high for 4 hrs.
At the 8 mark add your remaining veggies. Cook another hr or two. Sometimes they all go in, and sometimes I have to remove the roast and add them in to cook.
So there you have it a meat, veggie, and potato dish in one. This usually last's me 3 to 4 days. The beef will be so tender it will shred apart.
But this is much better with chuck roast, but eye of round should work fine.
When I plate it up, I lay down the veggies first, then top them with a mound of meat. Then I pour some of the juice from the crock pot on top. Then I surround the plate with a quarted potato boxing the meat in. So that is 4 potato's. Eat and enjoy.
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