Herb-Braised Eye of Round Roast with Golden Potatoes
A tender eye of round roast slow-cooked in a fragrant garlic and bay leaf broth until meltingly soft. Finished in the oven with golden potatoes that soak up every drop of the savory pan juices — hearty, satisfying comfort food for the whole family.
🛒 Ingredients
6 servings
- 1 eye of round roast, about 2.2 lb (1 kg)
- 1 lemon for cleaning the meat
- 5 garlic cloves, crushed
- 4 tablespoons granulated onion
- 3 bay leaves
- 4 natural beef bouillon cubes
- 4 tablespoons vegetable oil
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 bunch chives, macerated in 1 tablespoon olive oil
- Water as needed
- 12 baby potatoes or 6 large potatoes, parboiled and halved
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Directions
- 1
Rub the roast all over with the lemon to clean it, then rinse thoroughly under cold water and pat dry with paper towels.
- 2
Pierce the meat all over with a fork. Mix the crushed garlic, parsley, and chives into the olive oil to form an aromatic paste, then rub it generously over the roast. Place in a zip-lock bag and refrigerate overnight to marinate.
- 3
Heat the oil in a large heavy-bottomed pot over high heat. Sear the roast on all sides until a deep golden crust forms, then remove and set aside.
- 4
In the same pot over medium heat, sauté the garlic and granulated onion until lightly golden. Add the bay leaves and crumbled bouillon cubes.
- 5
Return the roast to the pot and add enough water to reach one-third up the side of the meat. Cover and simmer on low heat, turning every 20 minutes and adding water as needed, until the beef is very tender (about 1.5 hours).
- 6
Once the roast is tender, remove it from the pot. Add the parboiled potatoes to the braising liquid and let them absorb the flavors for 5 minutes over low heat.
- 7
Arrange the roast and potatoes in a roasting pan, drizzle with the remaining braising liquid, and roast in a preheated oven at 400 °F (200 °C) for 15 minutes until the potatoes are golden.
- 8
Slice thickly and serve immediately with a fresh green salad and crusty bread.
💡 Chef's Tip
For an even more tender result, marinate the beef for up to 48 hours. Swap the bouillon cubes for homemade beef stock for a richer depth of flavor. If the braising liquid reduces too quickly, partially cover the pot and lower the heat.
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