ROAST BEEF ROUND 

The round is the rear leg of the cow. ... Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. 

Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. 

This traditional recipe for the roast beef round is one of the ones we like the most and it is usually our meal on Saturdays, because in addition to being delicious, its preparation is very simple and if we marinate the meat the day before we will only have to put it in the oven

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TOTAL TIME150 mins

SERVINGS8minutes people

CALORIES136 kcal

INGREDIENTS

 

For 8 people 

• Round beef 1.5 kg 
• 1 Big Onion 
• 6 Garlic cloves
• Two Laurel 
• Dried thyme 
• Extra virgin olive oil
• Salt 
• Ground black pepper 
• White wine 
• Water

INSTRUCTIONS

 

Difficulty: Easy 
Total time1 h 40 min 
Elaboration 10 minutes 
Cooking 1hrs 30 minutes 

1. The most practical thing is that we ask the butcher to prepare the meat for us removing the fat from the surface and tying it with string if we cannot do it at home. To get more flavor, I usually marinate it the night before and let it rest in the fridge until the day after. 

2. First, we peel the onion and cut it into large wedges, then we place it on a tray that can be baked. On it, we place the previously seasoned veal. We water the round with a good jet of olive oil and another of white wine, also generous. Sprinkle with thyme on both sides. 

3. We split the garlic and add them to the tray, along with the bay leaf. Finally, we put a little water so that sauce forms during cooking. We put the tray in the oven preheated to 180ºC and let it cook on both sides for about an hour. When the meat is done but juicy, we remove it from the tray and place it on the fire, so that it reduces the content. 

4. We can add a little more wine and water if we want more sauce to come out or for it to be not so concentrated. We pass the content through Chinese.

 
5. We will serve the dish by cutting the meat into not very thick slices and with the sauce on top. 

NUTRITIONAL FACTS

 

• Calories 136 
• % Daily Value 
• Protein 25g 51% 
• Total Fat 4g 5% 
• Sodium 57mg 2% 
• Cholesterol 65mg 22% 
• Trans Fat 0g 0% 
• Saturated Fat 1g 7% 
• Calcium 
• 1%Iron 
• 14% Magnesium 
• 3% Phosphorus 
• 18% Potassium 
• 7% Zinc 
• 35% Vitamin A 
• 2% Vitamin D 
• 6% Riboflavin (B2) 
• 19% Niacin (B3) 
• 42% Vitamin B6