INGREDIENTS:
- 1 3 lbs beef eye of the round roast
- salt and pepper
- 1 lbs stew meat (chuck diced into 1/2" cubes)
- 1 small onion, chopped
- 1 carrot, chopped
- 4 cups beef broth
INSTRUCTIONS:
- Allow the beef to come to room temperature 20 to 30 minutes before cooking. Pat dry and season all over with salt and pepper.
- Preheat the oven to 450 degrees F. In a small roasting pan, arrange the stew meat and veggies. Nestle the eye roast on top of the meat and veggies and cook for 30 minutes, uncovered. Without opening the oven, turn down the heat to 300 and cook for 10 minutes longer, or until the beef temps 130 internally.
- Remove from oven and tent in foil on a cutting board for 20 minutes before slicing and serving.
- Meanwhile, make the au jus with the stew meat and veggies in the pan. Place the roasting pan over high heat on the stove top and deglaze the pan with 1 cup beef broth, scraping up any browned bits. Cook down until the broth has caramelized into a crusty layer. With a slotted spoon, remove any fat from the surface and repeat the steps two more times. Finally deglaze the pan with the one remaining cup and dissolve the crust, whisking everything together. Strain the au jus through a fine mesh strainer into a serving dish.
- Slice the beef and serve with the au jus in small individual cups.
Source: Girl Carnivore
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