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    Braised Eye of Round Roast


    Source of Recipe


    adapted from recipe at meals.com

    List of Ingredients




    1 1/2 pounds boneless eye of round roast
    1 cup beef broth (made from low sodium boiuillon powder)
    1 medium onion, peeled and sliced
    6 cloves garlic, peeled and chopped
    2 tablespoons chopped fresh parsley
    2 whole bay leaves
    2 teaspoons crushed dried oregano
    1 teaspoon dried thyme
    (original recipe called for 1/2  teaspoon salt)
    1/4 teaspoon ground black pepper
    8 ounces rice pasta
    1/4 cup water
    1 tablespoon oat flour

    Recipe



    Heat a large heavy-bottomed pan over medium heat. Brown roast on all sides, about 7 minutes. Drain fat, add beef broth, onion, garlic, parsley, bay leaves, oregano, thyme, and pepper. Bring to a boil, cover, reduce heat and gently simmer for 45 minutes until tender.

    Prepare noodles according to package directions; drain.

    Remove roast and hold warm. Strain pan juices into a small saucepan. Mix water and flour; stir into saucepan. Cook, stirring constantly, over low heat until thickened. Slice roast and serve with sauce and noodles.

 

 

 

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