Eye of the Round Roast Recipe

From Dorothy McNett's Recipe Book.

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Eye of the Round Roast

From Dorothy McNett's recipes at www.dorothymcnett.com.

3-4 pound eye of the round
8 cloves garlic
2 cups baby spinach
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
sprinkles of cocoa nibs for serving

Preheat oven to 450 degrees. Place the meat in a shallow baking dish or on a baking sheet with sides. In food processor with steel choppoing blade in place, whirl the garlic, spinach, salt, pepper and olive oil to make a salsa like consistency. With a very sharp knife point, make deep cross hatches on top of the roast. Spread and tuck as much of the sauce as you can into the slits and spread the rest over all of the roast. Turn the oven down to 375 degrees and roast for about 75-90 minutes, (about 25 minutes per pound of meat) or until the temperature reaches 145-160 degrees in the center of the roast. Allow to stand about 10 minutes on a cutting board before carving. Slice and then sprinkle with some cocoa nibs just before serving. It adds such a nice crunch and flavor combination!

Recipe created 2008-03-25.

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