OMG This was delicious! We seldom eat red meat, but my husband had a craving today so I picked up a 3 1/2 lb eye of round roast, well trimmed. I messed up and didn't read the recipe closely and used red wine (Cabernet Sauvignon). I browned the beef, adding a little garlic powder and season salt with the pepper to the flour, in my cast iron dutch oven, then deglazed with half the wine, put the roast back in and poured gravy over. I used a beefy onion soup mix (whole package). After an hour I added quartered potatoes. The roast was perfectly cooked after 2 hours. Did it fall apart like a crockpot roast? No. Did you actually need a knife to cut it? Yes. But it was not dry at all! It was pretty too. My husband laughs at the idea of "presentation" being important, and even he said that was a roast that would be just pretty on the table. I probably should try it with white wine, just to be truer to the recipe, but I don't think I will because my husband said to be sure to give this recipe five stars. He also wants me to double the gravy next time and put button mushrooms in as well. I may try the idea of imbedding garlic slivers in the meat as well. But whatever I do, I will make a roast in the dutch oven again. Crockpots have their place and I make many good crockpot meals, but this roast was far superior to any I've ever made in a slow cooker. Thanks Becky Smith, for this terrific recipe!
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OMG This was delicious! We seldom eat red meat, but my husband had a craving today so I...