Beef and vegetable soup with sliced eye of round starts with a quick roast, then finishes in broth. The beef stays tender when sliced thin and added at the end.
The carrots, celery and onions soften into the soup while everything blends together.
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1. Pat dry 1.5 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt.
2. Roast on rack in 400°F oven 20-25 minutes until internal temperature reaches 135°F. Rest 10 minutes.
3. Thinly slice roast across grain.
4. In large pot, heat 1 tbsp olive oil over medium heat. Add 1 cup diced onion, 2 minced garlic cloves, 1 cup diced carrot, and 1 cup diced celery. Sauté 5-7 minutes until vegetables soften and onions are translucent.
5. Add 4 cup beef broth and bring to boil.
6. Add sliced roast to pot. Reduce heat to medium-low and simmer soup 10 minutes to blend flavors.
7. Finish with 1 tbsp chopped fresh parsley off heat before serving.
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