Roast Eye Round of Beef
According to the weatherman, it's gonna rain all February. You have two days with little to do and you want to cook something wonderful for Valentine's Day. What do you do? If I were you, I'd go out and buy a 5 lb beef eye round or sirloin (silver tip) roast.
4 cloves garlic cut in half lengthwise
2 1/2 tsp Angelo's Dry Rub BBQ sauce.
1/4 cup flour
2 cups water
1 cup olive oil
1/2 cup red wine vinegar
1 1/2 cups any California Red Wine
1/2 tsp dried marjoram leaves
1/2 tsp dried savory leaves
1/2 tsp dried basil leaves
First, wipe the meat with damp cloth or paper towels. Make eight slits, 1 inch deep across the top of the meat. Insert a sliver of garlic into each slit. Rub the entire surface with my Dry Rub BBQ sauce. Place the meat in a deep bowl.
Make the marinade. In a small bowl, combine the olive oil, vinegar, red wine and all that other stuff. Pour it over the meat and cover it with plastic wrap. Refrigerate overnight but remember to turn the meat maybe 4 times before you go to bed.
The next day… preheat the oven to 450F. Place the roast in a shallow open roasting pan. Insert a meat thermometer into the thickest part of the meat. Reserve the marinade.
Roast for 25 minutes. Pour marinade over meat, and roast for 25 minutes more or until the thermometer reads 140F for rare, 160F for medium rare.
Remove the roast to a heated serving platter; keep it warm. Let stand for about 15 minutes for easy carving. Now you have to make the sauce during this 15 minutes. Pour off all but 2 tablespoons fat from roasting pan. Place roasting pan with drippings over medium heat. Add that 1/4 cup of flour and brown the flour stirring constantly, scraping up brown bits from the pan. Stir in 2 cups of water, 1 tsp of the marinade, and bring this to a boil for 2 minutes. Strain this into a gravy bowl.
You should have enough for 10 – 12 servings, unless that Valentine is very hungry.
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