A taste of Italy, this tender roast gets a robust herb rub, then is left to bake or cook in the slow cooker. Among the recipes we’ve included for using the planned-over portion are Thai Beef Salad (page 91), Beef Salad with Vinaigrette or Horseradish Dressing (page 92), and Blue Cheese Beef and Fries (page 201).

　　

Ingredients

serves 4, 3 ounces beef per serving (plus 12 ounces beef reserved)

　　

Rub

1 tablespoon dried rosemary, crushed

　　2 teaspoons bottled minced roasted or raw garlic or 4 medium roasted or raw garlic cloves, minced

　　1 teaspoon dried sage

　　1 teaspoon grated lemon zest

　　1/4 teaspoon salt

　　1/4 teaspoon pepper

　　1 2-pound eye-of-round roast, all visible fat discarded

　　2 cups fat-free, no-salt-added beef broth

　　3 tablespoons all-purpose flour

　　1/3 cup water

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

In a small bowl, stir together the rub ingredients. Using a pastry brush or your hands, brush or rub the mixture over the roast. Put the roast in an ungreased Dutch oven. Pour the broth around the roast.

　　

Step 3

Cover the Dutch oven with aluminum foil. Put a lid over the foil. Bake for 2 1/2 to 3 hours, or until the roast is tender or registers an internal temperature of 140°F to 150°F for medium, 155°F to 165°F for medium-well, or 170°F to 185°F for well-done on a meat or instant-read thermometer. Transfer to a carving board, leaving the liquid in the pot. Cover the roast with aluminum foil. Let stand for 10 to 15 minutes before carving.

　　

Step 4

Bring the reserved liquid to a simmer over medium-high heat.

　　

Step 5

Meanwhile, put the flour in a small bowl. Add the water, whisking to dissolve. Whisk the mixture into the simmering broth. Cook for 2 to 3 minutes, or until thick and bubbly, whisking occasionally. Refrigerate half the roast (12 ounces) in an airtight container for use in Thai Beef Salad, Beef Salad with Vinaigrette or Horseradish Dressing, or Blue Cheese Beef and Fries. Serve the gravy over the remaining roast.

　　

Slow-Cooker Method

Step 6

Apply the rub mixture to the roast as directed. Put the roast in a 3 1/2- to 4-quart slow cooker and pour in the beef broth. Cook, covered, on high for 4 to 5 hours or on low for 8 to 10 hours, or until the roast is tender. When the roast is done, remove from the slow cooker and let stand as directed. To make the gravy, pour the liquid from the slow cooker into a medium saucepan. Thicken with the flour mixture as directed.

　　

Cook’s Tip on Lean Meat

Step 7

Sometimes lean cuts of meat, such as eye-of-round roast, can become dry while cooking. To keep this from happening, cover your pot with aluminum foil, then with the lid.

　　

nutrition information

Step 8

(Per Serving)

　　

Step 9

Calories: 154

　　

Step 10

Total Fat: 2.5g

　　

Step 11

Saturated: 1.0g

　　

Step 12

Trans: 0.0g

　　

Step 13

Polyunsaturated: 0.0g

　　

Step 14

Monounsaturated: 1.0g

　　

Step 15

Cholesterol: 48mg

　　

Step 16

Sodium: 144mg

　　

Step 17

Carbohydrates: 5g

　　

Step 18

Fiber: 0g

　　

Step 19

Sugars: 0g

　　

Step 20

Protein: 26g

　　

Step 21

Dietary Exchanges

　　

Step 22

1/2 Starch

　　

Step 23

3 Very Lean Meat

　　American Heart Association Quick & Easy Meals