Eye of round

DESCRIPTION:

This is a part of the round and it is meat with a very low amount of fat. It is suitable for a long baking in the oven at a low temperature. It is recommended to be served with sauce or to be consumed cold, cut into thin pieces.
Brown the meat well in oil on all sides over medium-high heat. Pour off excess fat from the pan. Return the pan to the heat and add a small amount of liquid ( water, wine, tomato sauce or stock ). Cover the meat and bake for 2 hours at 150C adding liquid as needed to keep moist.
Uncover and bake 1 hour more.

Flavor: bacon, cinnamon, garlic, ginger, mustard, white wine, red wine, rosemary, thyme, vinegar.