Caramelized Tomato Eye of Round

We’ve been saving this recipe to share for just the right time. Since Stacy rarely cooks dinner, it’s a nice treat for us all. Her imagination varies from mine, so when she told me she was working on a one-pot recipe for an Eye of Round inspired by Bill & Hayley‘s Braised Brisket and this recipe – I was intrigued.  Since it’s 21 Day Sugar Detox and Whole 30 compliant, we figure there’s no time like the present (Happy New Year!) to share this gift of a recipe. Trust me when I tell you, we’ll be making this one again and using the technique on many-a-cuts of meat!

Cole and Stacy were in the kitchen for what seemed like hours and when they emerged, they brought this beauty! It was fantastic and delicious. Next time you have a hunk of meat you’d like to cook up, try it this way!

If you’re wondering, Cole splashed tomato on his white shirt and we had to get it soaking in the wash stat – I did not add a 4th boy to the family in this “tricky” photo shoot, he simply just changed shirts!

Caramelized Tomato Eye of Round

Ingredients

3 lbs. eye of round roast
salt and pepper
4 tbsp lard
1 large onion, sliced
4 carrots cut into 2 inch pieces
1 24 oz. can of Trader Joe’s Tuscan Marinara or other tomato sauce
We used Trader Joe’s Tuscan because it has extra veggies and spices already, but you can use any you’d like

Instructions

  1. ♥ Season meat with salt and pepper
  2. Melt 2 tbsp lard in cast iron skillet over medium-high heat
  3. ♥ Quickly brown all sides in skillet, about two minutes per side
  4. Remove meat from pan and set-aside
  5. Add remaining lard, onions and carrots and cook for about 4 minutes, stirring frequently
  6. ♥ Nest the rested meat into the hot pan with cooked veggies
  7. ♥ Pour tomato sauce over meat and veggies
  8. Place in 500 degree oven for 15 minutes
  9. Reduce heat to 250 degrees and continue to cook for 30 more minutes
  10. Allow meat to rest for ten minutes (covered) before slicing and serving.

Use your judgement when cooking with kids, as the pan will be hot. However, the simplicity of this dish lends itself easily to small handed helpers (♥) if they’re old enough to be trusted around the heat.

The meat should be medium rare, if you’re using a different size roast, use a meat thermometer at 20, 25 and 30 minutes to make sure it’s the right temp. The veggies become very sweet as they caramelize with the tomato sauce, which is the perfect complement. We served ours with sauteed kale, but you could call this a one pot meal if you’d be satisfied without greens, or served a green salad as a side.

Featured at Fastpaleo.com!

About Matthew

Matthew McCarry has written 226 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.