<http://schema.org/recipeInstructions>
" Trim all fat from eye round roast. Rub roast with pepper. In nonstick 5-quart Dutch oven over medium-high heat, in hot salad oil, cook eye round roast until browned on all sides. Add bouillon, garlic, bay leaf, and 2 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Meanwhile, peel and trim tops from carrots. Discard tough ends from asparagus. After roast has cooked 20 minutes, add carrots and unpeeled potatoes to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes longer or until carrots and potatoes are fork-tender and temperature of roast reaches 135 degrees F on instant-read meat thermometer when inserted in thickest part of meat. Internal temperature of meat will rise to about 140 degrees F (medium-rare) upon standing. When roast is done, place on platter and let stand for 15 minutes for easier slicing; keep warm. In 12-inch skillet over high heat, in 1/2 inch boiling water, cook asparagus 3 to 5 minutes until tender-crisp. Remove carrots and potatoes to platter, reserving cooking broth. Discard garlic and bay leaf. Skim fat from broth. Thinly slice roast. Serve sliced roast, carrots, potatoes, and asparagus in deep dinner plates with broth."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4991/stove-top-eye-round-spring-vegetables-1608/>