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Pot Roasted Eye of Round


A flavorful lean pot roast of beef recipe.

Cook Time: 2 hours

Total Time: 2 hours


  • 2 to 3 pounds beef eye of round
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 to 6 medium potatoes, halved
  • 3 ribs celery, cut in large pieces
  • 3 cups baby carrots or carrots cut in chunks
  • 1 cup brewed black coffee
  • 2 tablespoons cornstarch


Salt and pepper roast and place in a Dutch oven. Pour coffee over the roast. Place potatoes, carrots, and celery around the beef roast. Cover and simmer for 2 hours, or until meat is tender. Remove roast and vegetables. Place broth in freezer for several minutes, until fat rises to top. Skim off fat then stir cornstarch into the broth. Add meat back to broth and heat thoroughly.
Serves 8.

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