Poached Eye-Round Roast
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Try serving this savory roast with steamed French-style green beans and pan-roasted potatoes. Reserve the poaching liquid for the Mushroom Tomato Sauce, or use it in other sauces and soups. Poaching is an excellent way to keep lean cuts of beef tender and moist - and do so in a third less time than roasting. Poached Eye-Round Roast is a perfect example of this technique. INGREDIENTS 1 (2-pound) beef eye-round roast 1 carrot, chopped 1/2 medium-size onion, choppped 1/4 cup celery leaves Salt and freshly ground pepper, to taste About 10 cups water Mushoom Tomato Sauce Tie the roast at 2-inch intervals. Sear the roast, without using oil, in a nonstick saucepan just large enough to hold the meat, or in a Dutch oven lightly coated with nonstick vegetable cooking spray. (Searing the meat provides a roasted look, no messy roasting pan to clean and added flavor to the poaching liquid.) Remove the roast from the saucepan. Wipe the fat from the saucepan with paper toweling. Scrape up any crusty bits from the bottom of the saucepan. Return the roast to the saucepan with the carrot, onion, celery leaves, salt, and pepper. Add enough of the water to just cover the meat; the roast will float. Cover the saucepan and bring the water to boiling. Reduce the heat to a simmer. Simmer the roast until its internal temperature registers 130 degrees on an instant-read meat thermometer inserted in the thickest part of the meat. (Use 15 minutes per pound as an estimate.) Slip the tines of a large fork under the string to remove the roast from the poaching liquid to check the temperature. Check the saucepan occasionally to make sure the poaching liquid is not boiling. Remove the roast to a carving board or serving platter. Cover the meat tightly with aluminum foil. Reserve the poaching liquid. Let the roast stand until its internal temperature reaches 140 degrees for rare, for about 10 minutes. Drain the excess juices back into the poaching liquid. Prepare the Mushroom Tomato Sauce. Remove the string from the roast. Carve the meat into very thin slices. Serve the roast with the sauce. Makes 8 servings NUTRIENT VALUE PER SERVING - 166 calories, 26 g protein, 5 g fat, 3 g carbohydrate, 68 mg sodium, 61 mg cholesterol