OVEN STYLE EYE OF THE ROUND STEAK W/VEGGIES

OVEN STYLE EYE OF THE ROUND STEAK W/VEGGIES image

Provided by Rose Mary Mogan

Time 3h25m

Number Of Ingredients 17

6 eye of the round steaks (about 2 pounds) tenderized
1/2 c all purpose flour
1 -1 1/2 Tbsp seasoning blend (recipe follows)
1 large onion quartered
4-5 clove garlic minced or crushed
1 large red bell pepper, cut in thick strips
1 large green bell pepper, cut in thick strips
3-4 medium carrots, peeled & cut up
1 can(s) 4 oz. sliced mushrooms
1 can(s) 6 oz. tomato paste
1 can(s) 14 1/2 oz. diced tomatoes
1 1/2-2 c red wine ( i used merlot)
1 can(s) v-8 low sodium tomato juice 11 1/2 oz size
2 bay leaves
SEASONING SPICE BLEND
1 Tbsp each kosher salt, garlic powder, onion powder,paprika, coarse ground black pepper, & chive
1 tsp each rosemary & thyme

Steps:

1. Preheat oven to 350 degrees F. This is the Cast Iron Pot with LID that I used to cook the Eye of the Round Steaks in. Add the herbs and spices to a small bowl then rub between fingers to blend and mix spices together. I keep this blend ALWAYS MIXED in an empty spice jar FOR EASY AVAILABILITY.
2. TENDERIZE STEAKS WITH MEAT MALLET or have it done in store before you purchase. Season Both sides of steaks with Spice seasoning Blend.
3. Spray pot with non stick cooking spray, add steaks and position evenly in pot, add any remaining excess flour over steaks, will aid in making a thick gravy.
4. Add carrots, onions, garlic mushrooms and Bay leaves.
5. Add canned diced tomatoes, tomato paste, & tomato Juice.
6. Add the Merlot. Cover with Lid and cook in preheated 350 degree oven for 3 hours or till meat is nice and tender.
7. Serve with mashed Potatoes, & your Favorite Crusty Bread. I made Irish Sweet Cake Bread, and everyone was happy.