Peceto al Horno (Eye of Round Roast)
Slow oven-roasted eye of round with garlic, rosemary, and a rich pan sauce — budget-friendly centrepiece delivering 50g protein per portion.
15mPrep
100mCook
4Servings
340Calories
50gProtein
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Ingredients
- 800 geye of round roast
- 6 wholegarlic cloves
- 10 gfresh rosemary
- 100 mlwhite wine
- 200 mlbeef stock
- 20 mlolive oil
- 3 gsea salt
- 2 gblack pepper
Ingredients
- 800 g eye of round roast
- 6 whole garlic cloves
- 10 g fresh rosemary
- 100 ml white wine
- 200 ml beef stock
- 20 ml olive oil
- 3 g sea salt
- 2 g black pepper
Instructions
- Stud roast with garlic cloves; season with salt and pepper.
- Sear in olive oil in roasting pan until browned all over.
- Add rosemary, wine, and stock.
- Roast at 160°C for 90 min, basting every 30 min.
- Rest 20 min; slice thin.
- Reduce pan juices for sauce.