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Stove Top Eye of the Round

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“I adapted this recipe from another recipe that I came across in a Greek cookbook, omitting a couple of ingredients that I knew my family wouldn't like. It makes a very flavourful roast and is a good way to do a roast in the summer, especially if you don't have air conditioning! The leftovers make great sandwiches.”
1hr 15mins

Ingredients Nutrition


  1. Heat half the oil in a Dutch oven.
  2. Add the onion and garlic and cook, stirring, until the onion is soft.
  3. Remove with a slotted spoon and set aside.
  4. Sprinkle the meat with salt and pepper to taste.
  5. Heat the remaining oil in the same pan.
  6. Add the meat and cook, turning, until brown all over.
  7. Return the onion mixture to the pan.
  8. Add the wine, stock and herbs.
  9. Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
  10. Remove the meat from the pan and let stand for 10 minutes before slicing.
  11. While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
  12. Add a little extra stock to the pan if necessary.
  13. Cook until thickened and strain.
  14. Serve the sliced meat and gravy sprinkled with parsley.

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