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
- 1 tbsp. pickling spices
- 14 cloves
- 8 black peppercorns
- 3 bay leaves
- 3 sprigs thyme
- 2 sprigs parsley
- 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!
Want to see if any of your ingredients are on sale at Mario’s Meat Market and Italian Deli this week? Click here to check our Weekly Specials!
Don’t feel like cooking tonight? Mario’s is not just a meat market. We have an extensive deli and hot bar menu as well! Choose from delicious, hand-made Italian deli specialties that are sure to delight your taste buds, making you come back again and again. Browse our deli menu here!