Yes, it's my recipe, Lexlani. It looks like you have an old copy. I've since added after 'To can:'...DO NOT ADD CREAM WHEN CANNING. There was a little confusion when I first posted it...I forget not everyone knows not to can dairy. You still have a lot of low acid vegies (the carrots, onion and all that garlic)and it needs to be processed in a pressure canner, just not as long as it would when using chicken broth. ksrogers may be thinking of the flavor of the final product (?). Many times added herbs will turn bitter when processed, but I've never noticed it with this recipe (I usually wind up using dried basil).

You can treat it like a pot roast, braise on the stove or in the oven. It will take longer than a chuck roast due to thickness. I always slice thin. What about doing it this way.... Stracotto di Manzo 1 ounce dried porcini mushrooms 2 cups beef stock Salt and pepper 1 (4-pound) beef eye of round 2 tablespoons olive oil 2 tablespoons pancetta, chopped 1 finely chopped onion 1 finely chopped carrot 1 finely chopped celery stalk 3 cloves garlic, minced 2 bay leaves 1 tablespoon chopped fresh rosemary 1/4 cup tightly packed parsley leaves, chopped 3 tablespoons tomato paste 5 cups red wine 1 (28-ounce) can whole tomatoes, drained and crushed Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so. Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta. Recipe Courtesy Sara Mouton Show: Cooking Live Episode: Basics of Pot Roast (Italian Pot Roast) Here's another that I saved a while back BRAZILIAN POT ROAST Posted by Ruthanna on CF 3\-4 lb. lean beef roast (round or rump is good) 1 tsp. salt 2 Tbs. lemon juice 2 slices bacon 1 clove garlic, minced 2/3 cup chopped onion 1/4 cup chopped parsley 4 whole cloves 1/2 tsp. ground cinnamon 1/2 bay leaf 1 tsp. sugar 1 cup canned diced tomatoes and juice 1 cup orange juice Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork\-tender. Nancy

I make chili meat out of the eye of round. Boil it in tomato juice and it turns fall apart tender. I've also turned it into bbq beef after boiling it in tomatoes. You can melt cheese on a chunk of it for a beef and cheese sandwich. As others noted it does make a decent roast... I've covered them in garlic and black pepper then roasted with some veggies. A bit tough but very lean meat for those that don't care for lots of fat. The eyes that I get are about 5lbs so after boiling I fish about half of it out and freeze it for the next pot of chili or it becomes sandwich meat. Some here a couple years ago insisted that boiling a roast would turn it into a rubber ball. Perhaps true if you boil it in water but tomato juice has enough acid to make it super fall apart tender. I took pictures of one that I was boiling for chili meat to show here. Roast falling apart on the fork.... As you can see in the picture it is tender with a rich broth suitable for any beef based soup. Very "meaty" so if you have macho men or teenagers they will be delighted with the chunky style. First I use a wooden spoon to break it down some then finish with a potato masher to get bite sized chunks. : ) lyra

Sharon, I'm glad your pot roast turned out so well. I agree, leftovers are perfect "hot beef sandwiches", with some mashed potatoes and gravy over everything. As I've mentioned before, I'm also one of those poeple who doesn't put the carrots and clery in the pot roast because the vegetables flavor the gravy. I like potatoes in pot roast, but I'd prefer them mashed and so they get cooked separately too, usually. The only difference of opinion we have is on the use of sirloin. Sirloin is one of my favorite pieces of beef, not fork tender but juicy and flavorful, so I like it rare and sliced very thinly, I'd never "waste" good sirloin on pot roast, LOL. round? Now round is imminently suited to braising. Annie