Eye of Round Roast

Eye of round roast

1-Eye of round roast (5 pounds)

2-cups of red wine

Herbes de Provence

Salt and pepper

2-tablespoon olive oil

Preheat the oven to 375 degrees. Season both sides of the roast with salt and pepper. Place it in a large pot add 2 tablespoons of olive oil. Place the pot on the stove on medium- high and sear all sides.

Transfer the roast to a roasting pan.

Add the wine to the pot and reduce 3-4 minutes.

Rub the roast with ‘Herbes de Provence’ until well coated. Add the reduced liquid cover the pan and let roast for 2 hours.

Remove roast from the oven and let rest.

Serve with roasted potatoes.

Leftovers make wonderful sandwiches.


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