Beef / Pork

Roast Eye of Round with Veggies is for Dinner.

Roast Eye of Round with Veggies takes 15 minutes to prepare.

Roast Eye of Round with Veggies takes 157 minutes to cook.

Roast Eye of Round with Veggies makes 2 servings.

The ingredients for Roast Eye of Round with Veggies are:

Beef, eye of round, 13 oz (trimmed of fat)
Carrots, raw, .5 cup, chopped
Celery, raw, .5 cup, diced
Red Potato, 350 grams (roughly 3 smaller potatoes)
Garlic, 3 cloves
Wyler's Instant Bouillon Cubes, Chicken, 2 Cubes, 7.4 gram(s) prepared in 1 cup of water
Hickory salt to taste
1 tbsp whole peppercorns
1 tsp Italian Seasoning

Here is how you make Roast Eye of Round with Veggies:

Preheat oven to 500.Chop vegetables and lay in bottom of a roasting dish. Pour bouillon water over vegetables.Mince 1 garlic clove.Using a knife, makes holes in top and bottom of roast, then press garlic and peppercorns into the holes.Rub meat with hickory salt to taste.Mince other two garlic cloves, then mix with Italian Seasoning. Spread on all sides of roast.Place roast on top of vegetables.Roast in oven for 7 minutes.Cover lightly with aluminum foil, turn oven off and let sit for 2.5 hours.Remove from oven. Let meat sit on a cutting board while you dish vegetables out of roasting pan.Slice meat and enjoy!Serving Size: Makes dinner for TwoNumber of Servings: 2Recipe submitted by SparkPeople user QUEENDARKLADY.

The nutritional information for Roast Eye of Round with Veggies is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 531.3

• Total Fat: 17.4 g
• Cholesterol: 108.7 mg
• Sodium: 927.5 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 4.5 g
• Protein: 55.9 g