This flavorful Burgundy Eye-of-Round recipe first appeared in Southern Living magazine in the November, 1990, issue. Sent to us by Mary F. Clark of Burkburnett, Texas, the recipe was part of a festive holiday entertaining menu. The roast, along with biscuits, was served with marinated vegetables, a congealed horseradish spread and wine. This easy recipe, still popular and appealing today, is perfect for tailgate events, outdoor dinners, or brunch menus. Use your favorite biscuit—either homemade dinner rolls, buttermilk biscuits, or your favorite frozen brand, such as Mary B’s or Sister Shubert’s. For easy make-ahead preparations, cook the roast a day or so in advance, let it cool completely, then slice it. Store in the refrigerator until you need it. An eye-of-round cut of beef is a popular choice, whether you are serving it as a main dish or slicing it for an appetizer, as in this recipe. When you prepare the oven cooking bag, be sure and shake the tablespoon of flour inside the bag, coating it thoroughly. The flour remains in the bag during cooking to blend the fat and juices and to protect against bursting. More than one tablespoon of flour may be added to the bag for recipes with thickened sauces or gravy.
1 tablespoon all-purpose flour
1 oven cooking bag
1 (3 1/2- to 4-pound) eye-of-round roast, trimmed
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
3/4 cup Burgundy wine
25 biscuits for serving
How to Make It
Shake flour into oven cooking bag; leave flour in bag to prevent bursting. Set oven baking bag aside.
Sprinkle roast with seasoned salt, garlic powder, and pepper. Place roast in oven cooking bag, and pour Burgundy over roast. Tie bag securely. Place bag in a shallow dish, and refrigerate overnight.
Cut six 1/2-inch slits in top of bag. Place on a roasting pan, and insert meat thermometer into thickest part of roast. Bake at 325° for 50 to 60 minutes or until thermometer registers 140°. Cool and slice. Serve with biscuits.