➤ Ingredients:

1,2 kg Angus eye of round

600 g new potatoes

4 carrots

3 red onions

1 garlic bulb

Salt and pepper to taste

30 g butter

50 ml of oil

100 ml red wine

10 g flour

1 bay leaf

150 ml hot water



➤ Preparation mode Angus eye of round oven roast:

Preheat the oven to 200°C. Season the beef with plenty of salt and pepper. Heat some oil and butter in a pan, add the eye of round in it and brown the beef on all sides over high fire.

In a ceramic pot with lid put the carrots and the onion chopped, the garlic clove cut into half. Season with salt, pepper and Italian dried herbs (thyme, basil, oregano). Then add the beef with the oil and the butter from the pan, pour 50 ml red wine and the bay leaf.

Put the pot in the preheated oven, without lid and roast for 15 minutes. Then put on the lid and lower the temperature to 170°C. Let the beef roast for an hour and a half. In the meantime, peel the potatoes. After an hour and a half, turn the beef on the other side and add the potatoes. Roast for another half an hour. After that, raise the temperature to 200 ° C, remove the lid and leave for another 15-20 minutes without the lid to lightly brown the potatoes.

Remove the beef and the vegetables from the pot, cover them with aluminium wrap and leave the sauce inside it. Put the pot on the fire, add the rest of the wine, boil for 2 minutes, then pour the hot water. Let it boil until the sauce is slightly reduced, adding the flour at the end. Whisk until the sauce thickens, then stop the fire. Slice the beef, pour the sauce and serve as it is hot. 


 You can find the eye of round in the Family Pack (HERE).

➤ Enjoy your meal!

* eye of round roast recipe taken from the gastronomical blog