This is a recipe we have had in our family for as long as I remember. We used to have it once a year, on Christmas, but it has become such a family favorite, we make it all the time now! The roast is so flavorful and so tender, it just falls apart at a single touch. There are so many ways to serve it that it'll taste different every time. Some side dishes I like to serve it with are rice, scalloped potatoes, roasted potatoes, and roasted carrots. I'll post these recipes up soon, promise!
3 lbs eye of round
1 head garlic
5 tablespoons salt, separated
5 tablespoons black pepper, separated
5 tablespoons red pepper, separated
3 Cups red wine
1 stick butter
1/4 cup canola or Mazola oil
Marinate the meat a night to two before you are going to serve this dish. Poke holes in meat and stick whole peeled garlic cloves in them. Place meat in a bag and add salt, black pepper, and red pepper all over it. Pour red wine all over and put it in the refrigerator. Keep turning the bag so it marinates equally.
Begin cooking a few hours before serving. Add some butter and some canola oil in a pot and sear the meat all over really well.
In the meanwhile, boil water in a tea kettle.
Once meat is seared well and water has boiled, pour the remaining marinade over the meat till it's almost covered but not completely. If necessary, add water.
Add salt, black pepper, red pepper, and a whole peeled onion in the water.
Put on low heat and keep boiling, turning the meat once in awhile. It's gonna cook like this for a three to four hours. Keep an eye on it, making sure theres always enough water in the pot.
When meat is fully cooked, remove from pot, let sit for 10 minutes, then slice. Serve with the sauce in the pan.
*NOTE: Keep tasting the water every time you turn the meat to see if you need to add more seasoning.
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!