Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Spicy Marinated Eye of Round Roast




Source of Recipe


Source: "Southern Living-Nov/99"


List of Ingredients




1 (3-5 lb.) eye of round roast
3 sweet onions, sliced
1/2 tsp. salt
1/4 tsp. pepper

Spicy Sauce:
Chopped fresh parsley
2 cups ketchup
2 cups water
2 large sweet onions, sliced
1/3 cup red wine vinegar
1/4 cup firmly packed brown sugar
2 Tblsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. dried oregano
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. hot sauce
1 bay leaf


Recipe



Place roast in a roasting pan; add onions, salt and pepper. Bake, covered, at 325° for 3 hours and 30 minutes. Cool and cut into thin slices. Place in a large ovenproof container; add Spicy Sauce. Cover and chill 8 hours. Remove from refrigerator, and let stand at room temp. 30 minutes.
Bake at 350° F. for 45 minutes or until thoroughly heated. Garnish, if desired. Serve with mashed potatoes.

For sauce: Bring all ingredients to a boil in a Dutch oven over medium heat; reduce heat to low, and cook 1 hour. Cool. Discard bay leaf. Yield 7 cups.

Slow-Cooker Method: Cut roast in half, and place in a 5-qt. slow cooker. Stir together ingredients for Spicy Sauce, and pour over uncooked roast. Cook at High 9 hours; remove roast. Cool slightly, and cut into thin slices. Return slices to slow cooker, and cook 1 more hour. Serves 8.