— Fork Tender, Low-Sodium Braised

Portion: Feeds 3–4

Prep Time: 20 minutes

Cook Time: 5 hours

Tools: Dutch oven (oven-safe), cutting board, spoon, knife, oven

🔧 Terms To Know

• Sauté – Cook in a bit of oil until soft and lightly browned
• Deglaze – Add liquid to hot pan to loosen cooked-on flavor bits
• Braise – Long, slow cooking in liquid with lid on

🔪 Ingredients

Meat:

• 1 eye of round roast (28.4 oz / ~1.8 lbs)

Veggies:

• 1 medium onion, chopped
• 2 celery stalks, chopped
• 6 garlic cloves, smashed
• 2–3 parsnips, peeled and cut into chunks (optional)

Liquid:

• 1.5 cups low-sodium beef broth
• 1 tbsp apple cider vinegar
• 1 tbsp tomato paste

Spice Rub:

• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp thyme
• ½ tsp rosemary
• ¼ tsp black pepper
• ¼ tsp salt (can reduce to taste)
• 2 tbsp olive oil

🔥 Procedure

1. Preheat oven to 275°F
2. Rub roast with oil, then apply all seasoning evenly on all sides
3. Heat Dutch oven on stovetop until hot; add oil and sear roast on all sides (2–3 min per side). Remove and set aside
4. Sauté onion, garlic, and celery in same pot for 5–7 minutes
5. Add tomato paste and cook 2 minutes
6. Deglaze with vinegar — stir and scrape bottom of pan
7. Add broth and bring to light simmer
8. Return roast to pot (liquid should come ⅔ up the sides). Cover with lid
9. Braise in oven for 4.5–5 hours. Flip roast halfway through
10. Optional: Add parsnips during the final hour of cooking
11. Remove from oven and let roast rest in the liquid for 20–30 minutes before slicing
12. Slice thinly against the grain. Spoon over braising liquid when serving