Cooking Woes? Not with this Recipe.

by Sloane Taylor

I'm an avid cook and love to experiment. Sometimes that's good and sometimes it means we're charging out the door to Subway. The dish I'm offering you today is a tried and true recipe my family loves. I hope yours feels the same. The beautiful aroma when this dish cooks will draw your family to the table and they'll be ready to feast.

Eye of round is a lesser priced beef roast that can be tasty and tender if prepared the right way. Give these recipes a try and, please, let me know what you think.





Eye of Round Roast with Sauce
2 ¼ - 3 pound eye of round roast
2 tbsp. olive oil
1 cup beef stock

Remove meat from refrigerator 2-3 hours before cooking. Meat needs to be almost room temperature for this dish to work.

Preheat over to 325F

Heat olive oil over medium high heat until it shimmers. Using tongs or wooden spoons, brown the roast on all sides. Set a cooking rack in a roasting pan. (If you don’t have a rack, line the roaster with aluminum foil being sure to have it hang a little over pan sides.) Lay beef on rack or foil. Pour beef stock into bottom of the pan, not over the meat.

Topping
4 tbsp. mustard either yellow or Country Dijon
2 large garlic cloves pressed
¼ cup parsley chopped fresh or dry
Freshly ground pepper to taste

Mix above ingredients in a small bowl. Spread over the top and a little on the sides of the beef.

Roast in oven for 1 hour or until 140F on the meat thermometer. Don’t overcook or the meat will be tough. Check the liquid level and add more stock if it runs dry or the pan will burn. When meat is cooked, remove from oven, set on a cutting board and tent with foil to keep warm.

Sauce
¼ cup dry red wine
1 cup beef stock
1 tbsp. red current or seedless raspberry jelly
1 tbsp. butter

Time to deglaze the roasting pan. It’s very easy and requires little effort.

If you used the aluminum foil, carefully remove it from the pan and discard.

Place the pan over a burner set on medium. Add the red wine and scrape in all the browned bits clinging to the pan.

Turn the heat to medium high. Pour in the stock. Boil until sauce has reduced to about half while scraping in anything that clings to the side of the pan.

Remove the pan from the heat and swirl in butter. Keep sauce warm on very low heat while you carve the roast.

Carve into thin slice. Dribble sauce over meat to moisten. Serve extra sauce on the side.

If you have leftovers, freeze the meat and sauce separately.

Makes 4 servings or 2 if you want great leftovers

While the meat is roasting, pour yourself a glass of wine and settle back with a good romance. May I suggest Heated Negotiations to satisfy your reading hunger?

Mergers and negotiations are not just for the boardroom, especially when things heat up high over the Atlantic.

BLURB:
Travel agency owner Teddi Howard is Hell in high heels when she jumps a plane to Munich. Her goal—strangle the German tour operator who reneged on their exclusive contract.

German businessman David Stiefel well knows the feeling of being screwed over and is resolved to avoid emotional attachments. This strategy has served him well, until his chance encounter with the enticing Ms. Howard.

To read an excerpt from Heated Negotiations, please click
HERE.

Sloane Taylor believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that take you right into the bedroom. Being a true romantic, all her stories have a happy ever after.

Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.

Check out Taylor's “It’s Wednesday. So What’s Cooking?” with complete menus posted once a week on her blog. The recipes are user friendly menus, meaning easy. Feel free to email her at sloanetaylor@comcast.net to be included on the Cooking Pals list. These are people who receive an advance email of the new menu.

Learn more about Sloane Taylor on her website, and of course this blog. Stay connected on Facebook and Twitter.