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.