Eye of Round Roast Recipes
Source of Recipe
Peggy In Oregon on Mimi's
List of Ingredients
Marsala Wine Marinade:
1 cup 8 fl.oz. Marsala Wine
one fourth cup 2 fl.oz. olive oil
Grated rind of 1 lemon
one fourth cup 2 fl. oz. lemon juice
2 cloves garlic - crushed
2 tsp chopped fresh thyme or marjoram
or
1 tsp of dried thyme or marjoram
1 tbsp chopped parsley
2 tbsp chopped green onion
one half tsp fresh ground black pepper
Recipe
Recipe for Eye of Round Roast:
3 to 5 lb. eye of round roast
Place roast in 9 X 13 inch baking dish, pour marinade aver roast and refrigerate for 1 to 2 hours
Preheat oven to 350 degrees
Heat 2 tbsp of vegetable oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides
Place eye of round roast back into baking dish and bake at 350 degrees for 1 and one-half hours
Remove from oven and let rest 5 minutes before slicing
Recipe for Rib Eye Roast
4 lb. Rib Eye Roast
OPTIONAL: For flavoring, marinade in Marsala wine marinade for 30 minutes in refrigerator
Preheat oven to 450 degrees
Heat olive oil in heavy skillet over high heat, Sear the beef roast on each side, about 3 minutes each
Transfer rib eye roast to roasting pan and roast in oven for 10 minutes at 450 degrees.
Turn heat down to 375 degrees, baste with drippings and roast for 1 and one-half hours
(for medium to medium-rare doneness)
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