Looking for a recipe to prepare eye roast?

BUTTERFLIED EYE ROUND ROAST





Low Sodium. Makes 12 servings.





1 beef eye round roast (3 lbs.)


1/4 c. each red wine vinegar and water


2 tbsp. olive oil


2 cloves garlic, minced


1 tbsp. chopped fresh thyme or 1 tsp. dried thyme leaves


1/2 tsp. crushed red pepper





Butterfly beef eye round roast by cutting horizontally through the center (parallel to surface of meat), the length and width of roast. Do not cut through opposite side of roast. Open meat and lay flat.





Combine vinegar, water, oil, garlic, thyme and red pepper. Place beef roast in plastic bag; add vinegar mixture, turning to coat roast. Close bag securely; marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove roast from marinade; reserve marinade.





Place beef on rack in broiler pan so surface of meat is 5 to 7 inches from heat source. Broil 20 to 25 minutes to desired doneness (rare or medium), turning and basting with reserved marinade occasionally. Tent with foil and allow roast to stand 10 to 15 minutes in warm place before carving. Carve roast into thin slices.





Note: A beef eye round roast will yield four 3 ounce cooked servings per pounds.











OR











EYE OF ROUND ROAST





3-5 lb. eye of round roast


1 can cream of mushroom soup


1 can cream of onion soup


Salt


Pepper





Place eye of round roast in a crock pot. Add 1 can cream of mushroom soup and 1 can of cream of onion soup. let cook 8-10 hours. Salt and pepper to taste. Serve with rice.Looking for a recipe to prepare eye roast?
Peppered Rib Eye Roast





INGREDIENTS





* 1/3 cup coarsley ground pepper


* 1 teaspoon ground cardamom


* 2 (5 pound) boneless rib-eye roasts


* 2 cups soy sauce


* 1 1/2 cups cider vinegar


* 2 tablespoons tomato paste


* 2 teaspoons garlic powder


* 2 teaspoons paprika





DIRECTIONS





1. Combine the pepper and cardamom; rub over roasts. Place each in a shallow baking dish. In a bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour over the roasts; turn several times. Cover and refrigerate overnight.





2. Place each roast in a roasting pan. Bake, uncovered, at 350 degrees F for 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).