Recipe: Braised Eye of the Round with Gravy (using vermouth)

BRAISED EYE OF THE ROUND

1 1/2 pound beef eye round roast
1/4 cup dry vermouth
1 cup beef broth
6 cloves garlic, chopped
1 onion, sliced
2 sprigs parsley
2 bay leaves
2 teaspoons oregano leaves
1 teaspoon thyme leaves
1/4 cup water
1 tablespoon flour

Heat oven to 325 degrees F.

Place roast, fat side down, in heavy Dutch oven. Cook over low heat until browned on all sides. Remove from pan; pour off fat.

Add vermouth to Dutch oven. Cook, stirring constantly, over high heat until all particles in bottom of pan are dissolved. Remove from heat.

Return roast to pan. Add remaining ingredients except water and flour; cover. Cook in oven 45 minutes or until tender. Remove roast from pan. Strain pan juices into saucepan.

Mix water and flour; stir in pan juices. Cook, stirring constantly, over low heat until thickened.

Slice beef; spoon gravy over beef.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: More Light Cooking with Beef, California Beef Council, not dated