Eye of the Round

About this recipe

This is the Italian version of pot roast. Eye of the round is a very lean cut of beef, which means it’s dry. To accommodate this natural dryness, we cook the roast in liquid and then make vegetable gravy. This way, the roast is moist and still low-fat.


Make 6 large slits in:

  • a nice 2-3 lb. eye of the round roast.

Heavily salt and pepper each slit and shove in:

  • ½ clove garlic (so you’ll use 3 cloves in total).

Then salt and pepper the roast all over.

In a Dutch oven, fry (sear) roast in:

  • 2-3 tbsp. olive oil.

Fry for 10-15 minutes, turning from time to time, until the outside is crusty. Then add:

  • 1 onion (cut up),
  • 2-3 large carrots (peeled and cut up), 
  • 2 stalks celery (cut in half),
  • 1 cup white wine, 
  • 1½ cups water,
  • 2 whole garlic cloves, 
  • ¼ tsp. salt and ¼ tsp. black pepper.

Cover and simmer on low heat for 2-2½ hours (even longer if your roast is bigger). The meat should be cooked well done all the way through.

When done, remove roast and let cool. Leave vegetables in pot to also cool. When everything is cool, slice the meat into thin slices and strain the vegetables (reserving broth). Throw out half (or all) the celery and blend the remaining vegetables with the broth to make your gravy.

In a large frying pan, arrange a layer of gravy, a layer of meat, another layer of gravy, the remaining meat, and then the rest of the gravy. Season with salt and pepper.

Simmer with the lid on for 20 minutes before serving. It should melt in your mouth.


  • You can use this same method with an inside round.
  • If the meat is a little tough, you didn’t cook it long enough.
  • Serve with Brussels sprouts and mashed or boiled potatoes.
  • If you have fresh sage on hand, shove some in the slits as well.
    Your gravy should be orange in colour (if it isn’t, you didn’t add enough carrot).

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