Braised Eye of Round
Braised Eye of Round is a savory, slow-cooked dish featuring a lean cut of beef from the rear leg of the cow. The meat is typically seared and then simmered for hours in a flavorful liquid of broth, wine, and aromatics like onions, carrots, and herbs until it becomes exceptionally tender. This cooking method is popular in many cuisines, including American, French, and Italian, transforming a tough, economical cut into a comforting meal.
🍽️ Nutrition at a glance
This dish is primarily a high-protein, low-carbohydrate meal, with the fat content largely dependent on the braising liquid and any added fats. It is a good source of iron, zinc, and B vitamins, particularly B12. A typical serving (about 4-6 ounces of meat with some sauce) generally ranges from 250 to 350 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 42 g |
| Carbs | 6 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 780 mg |
| Potassium | 450 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Phosphorus | 320 mg |
| Niacin (B3) | 10 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 35 mcg |
| Sodium | 780 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, braising is a universal technique born from the need to make tougher, cheaper cuts of meat palatable and delicious. Nutritionally, the long, slow cooking process helps break down the meat's tough connective tissue (collagen) into gelatin, which not only makes the meat tender but also enriches the sauce with a silky, full-bodied texture.
