2-1/2 lbs. eye of the round beef
1 Tbsp. olive oil
1 Tbsp. butter
1 slice bacon, chopped
salt and pepper to taste
1/8 teaspoon nutmeg
3-4 anchovy filets, chopped fine
2 teaspoons chopped parsley
1 cup stock or water
An Italian take on pot roast. So tender!
Yield: 6 servings
Put meat in large saucepan with oil, butter, chopped bacon, pepper, salt, and nutmeg, and brown slowly but thoroughly.
When meat is well browned add the chopped anchovies, parsley and the stock or water. Reduce heat, cover the pan, and cook slowly (about 1-1/4 hours) or until meat is tender.
Slice and serve covered with gravy. Add a little water to gravy if necessary.
Submitted by Diana Bogue Contributed on: and modified on Thursday May 6th, 2010