Burgundy Eye-of-Round Recipe

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.