Slow-Cooked Eye Roast
Hey Dreamers!
It has been a minute, I’ve been not really cooking and creating over the summer, so I waited till I had a new recipe. I went to my family for one of the days of the holiday and my mom had gotten in a beautiful eye roast from Artzenu. I looked at a few recipes to understand how most people cook this cut of meat and decided to create a recipe based on that. I was worried I had overcooked the meat, but it sliced great cold and reheated beautifully. Enjoy this simple recipe with mostly pantry ingredients, that create a beautiful deep flavor that enhance the meat.
Till next time,keep whisking up love and happiness to those around you,
Sam
Ingredients:
2-pound eye round roast
1/2 cup silan (date honey)
1/3 cup soy sauce
1 cup beer
6 cloves of garlic
1 cup water
2 medium yellow onions
ground black pepper
How-To
Set oven to 125 degrees celcious
Largely chop the onion,slice the garlic,place half in the bottom of the roasting pan.
Mix the silan and soy sauce.
Add the beer and mix,add the water
Crack black pepper and rub into the whole roast,place onions and garlic.
Place rest of garlic and onions on top of meat.
Pour over the mixture of beer,soy sauce,silan,and water,add water if needed to cover.
Cook low and slow checking once an hour to see if you can slip a knife through. It took me about 3.5/4 hours.
Let it cool and then slice through. Rewarm the amount you are going to eat with the onions and sauce.
