Getting It Started

• Whether you are braising an eye of round roast or individual steaks, take a moment to brown the outside before you start to add a rich color to the meat and extra flavor. Sear the meat over medium-high heat on all sides in 1 or 2 tablespoons of vegetable oil. Remove the eye of round from the pan as it browns and pour off the oil. When it's browned all over, add it to a Dutch oven or large pot with a tight-fitting lid.

Basic Braising Steps

• Set the pan with the meat over medium-high heat on the stovetop and add about a 1/2 cup to 1 cup of liquid. Wait until the braising liquid comes to a boil, then turn the heat to low and maintain a slow simmer. Cover the Dutch oven or pot with the lid and leave it to braise. Continue to simmer the beef until it is cooked through and fork-tender. Don't remove the cover unless you are checking on the liquid to ensure it hasn't evaporated or to add root vegetables like carrots, potatoes, celery and onion. Depending on how the eye of round is cut, it may braise for more than 2 hours. Add the vegetables during the last 20 minutes or so of cooking time to ensure they don't get mushy. Alternatively, move the pot or Dutch oven into a 350-degree Fahrenheit oven after adding the liquid and continue with the remaining steps.

Braising Liquids

• Water is a suitable braising liquid for eye of round steaks or a roast, but using liquids with more flavor will result in a more flavorful braise. Consider using fruit or vegetables juices, red wine, beer, beef broth or a combination of different liquids. As the beef slowly braises and the muscle fibers and connective tissues break down, the flavors in the braising liquid will penetrate the meat.

Serving Braised Eye of Round

• If you braise eye of round steaks, serve them as a whole steak along with vegetables, salad and side dishes of your choice. For braised eye of round roast, you can carve the roast against the grain into thin slices and serve the slices with the braising liquid and side dishes. Or, if the meat has really broken down, you can simply pull it apart with a fork and serve it in a more rustic presentation with the liquid and side dishes.