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Eye of round steak is a cut of meat that is at the top of the shoulder, away from the part of the round muscle that is worked more by the cow. Eye of round steak is lower in fat and very lean. It is best marinated and used in stews and roasts. Plan this meal at least one day before you cook the meat so it can be thoroughly marinated.

Trim away any fat and silver skin from the eye of round. Silver skin is the tough cartilage between muscle pieces.

Place the meat in a plastic zipper bag with 1 1/2 cups of beef marinade. If you don’t have a favorite beef marinade, you can use 1 1/2 cups of red wine with 2 tsp. of sugar and 2 tbsp. of salt. To tenderize the meat, marinate it for 24 hours before cooking.

Heat an oven-safe skillet on the stove and add the meat. Brown on both sides, sprinkling with salt and pepper to taste.

Add 1 cup of water to the pan and cover it with a lid. Place the pan into an oven preheated to 350 degrees Fahrenheit.

Roast the eye of round steak for two to three hours or until cooked through and tender.

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