Angus Eye of Round Pot Roast

Angus Eye of Round Pot Roast

Angus Eye of Round Pot Roast (8 Servings)

• 5 lb. Angus eye round roast
• 2 cups red wine
• 1 1⁄2 cups red wine vinegar
• 4 cups water
• 3 onions, thinly sliced
• 1 carrot, thinly sliced
• 4 tbsp. unsalted butter
• 3 tbsp. flour
• 2 tbsp. sugar
• 6 gingersnaps, crumbled
• 2 tbsp. lemon juice
• 2 tbsp. fresh parsley, chopped
• Sea salt, to taste

Bouquet Garni

• 1 tbsp. pickling spices
• 14 cloves
• 8 black peppercorns
• 3 bay leaves
• 3 sprigs thyme
• 2 sprigs parsley

Directions

• In a large bowl, season the Angus eye round roast liberally with salt.
• To make the bouquet garni, wrap the pickling spices, cloves, peppercorns, bay leaves, thyme, and parsley in cheesecloth and tie it with twine.
• In a large saucepan, bring the wine, vinegar, carrot, bouquet garni, 1 thinly sliced onion, and 4 cups water to a boil over medium-high heat.
• Once the ingredients in the saucepan begin to boil, pour it over the round roast.
• Cover and refrigerate the roast to marinate for up to 5 days, turning the roast once or twice a day.
• Remove the roast from the marinade and dry it thoroughly.
• Pour the marinade through a fine strainer into a bowl, reserving 5 cups of the marinade and the bouquet garni.
• In a large Dutch oven, cook the roast over medium-high heat, until browned all over; about 25 minutes.
• Transfer the roast to a plate and set aside.
• Preheat the oven to 325F.
• In a large pot, cook the remaining 2 sliced onions over medium heat, stirring until caramelized; about 18 minutes.
• Add the roast, the reserved 5 cups of marinade, and bouquet garni to the pot and bring it to a boil.
• Remove the pot from the stove, cover it and put it in the oven to bake until the roast is very tender; about 2 1⁄2 hours.
• Transfer the roast to a plate pour the sauce through a fine strainer into a bowl again.
• Put the pot on the stove over medium-high heat and add the unsalted butter.
• Add the flour and sugar to the pot; continually whisking, until it is lightly browned; about 5 minutes.
• Add the reserved sauce, gingersnaps, and lemon juice.
• Return the roast to the pot.
• Bring the sauce to a simmer, cover the pot, and cook until the sauce is slightly reduced; about 10 minutes.
• Remove the pot from the heat and let it cool before removing the roast.
• Thinly slice the roast and arrange it on a platter.
• Spoon the sauce from the pan on top of the slices and sprinkle them with parsley before serving.
• Buon Appetito!