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As you may know by now I am a pretty big fan of Butcher Box ever since my mom gifted me a one month subscription for Christmas a year and a half ago. I put it off for so long because I thought it was too expensive and I thought I wouldn’t like being surprised every month with what meat I was going to get. As it turns out, I was wrong on both counts. I’m not buying any meat at the grocery store anymore so my grocery bill has gone way down. And Butcher Box has much higher quality meats than anything I have found at the grocery store or butcher.

Every once in awhile they like to throw me a curve ball. In this month’s box I received an “Eye of Round Roast.” I had no clue what the heck that was. Instead of putting it off and shoving it in the back of my freezer, I defrosted it immediately and decided to tackle the thing right then and there.

Mike has been asking me for months and months to make some sort of a roast involving mustard. Why, I have no clue. But this past weekend I went for it and made him a mustard roast that he could bring to work every day for lunch. He made it all of one day before his job decided that everyone would be working from home for the foreseeable future. Oh well. At least he still doesn’t have to think about making himself lunch this week while he’s working from home.

Anyway, back to the “Eye of Round Roast” thing. There are a few different things you can do with this cut of meat. The Internet has informed me that the key to a good eye of round roast is to cook it low and slow with moisture. And that’s just what I chose to do here.

Do you have one of these things shoved in the back of your freezer? Have you been afraid to cook it? You may have a little more time on your hands these days. Like me, you may also be trying to stretch your food supply a little bit further. A great way to do that is a roast with a huge chunk of meat and some vegetables. Give it a try and let me know what you think! Mike is a big fan of his mustard roast.

And if you have any other ideas about what to do with an eye of round roast, let me know in the comments below! If I get one of these things again I want to have options!

thehungryhungryhiker

Garlic Mustard Eye of Round Roast

A hearty and flavorful recipe for an economical cut of beef – eye of round roast.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 lbs gold potatoes, peeled chopped to ¾" cubes
  • 3 large carrots, peeled chopped to ¾" chunks
  • 1 large sweet onion chopped to 1" chunks
  • 4 cloves garlic, pressed
  • 3 lb eye of round roast
  • sea salt to taste
  • fresh ground black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp mustard powder
  • 1 + ½ cups broth or stock of choice vegetable, chicken, or beef
  • ¼ cup dijon mustard

Equipment

  • Slow cooker

Method
 

  1. Place the potatoes, carrots, onion, and garlic cloves in the bottom of the slow cooker. Nestle the eye of round roast in the middle of the vegetables. Pour the sea salt, black pepper, garlic powder, onion powder, and mustard powder over the eye of round roast.
  2. Combine the broth and the mustard in a medium bowl and whisk with a fork. When combined, pour over the roast and the vegetables.
  3. Slow cook on low heat for 5-6 hours until vegetables are fork tender and roast is cooked through. Remove the meat from the slow cooker and place on a plate. Use a fork and a serrated knife to remove the excess fat from the meat; discard the excess fat. Cut the roast into chunks of your desired size and return the chunks to the slow cooker. Stir to coat evenly with the sauce. Serve warm and enjoy!