Peppered Eye of Round Roast, Hot or Cold, Crock Pot |
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Prep Time: 7 Minutes Cook Time: 600 Minutes |
Ready In: 607 Minutes Servings: 12 |
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Part of a holiday buffet? Appetizer? Entree? Sandwich fodder? Great for all. This can be whatever you want. A very different taste. Eye of round is notoriously dry but this one isn't. 24-hour marinade time not included in prep time. Adapted from La Bonne Cuisine Cookbook, appetizer, page 12. 5/92 Ingredients:
4 lbs eye of round roast |
garlic powder |
black peppercorns |
1/2 cup soy sauce |
1 cup red wine |
2 tablespoons sherry wine |
1/4 cup oil |
1/4 cup worcestershire sauce (yes, use it all) |
3 garlic cloves |
Directions:
1. Generously cover the meat with garlic powder (yes, powder!) With a small knife pierce the entire surface of the meat and stuff each hole with a peppercorn.
2. Prepare the marinade by combining all the remaining ingredients (here's the REAL garlic!) Put all in a Ziploc bag and refrigerate for 24 hours, turning occasionally.
3. Put roast and marinade in crock pot and cook on low all day. Comes out tender and not dry.
4. For appetizer, slice very thin and serve, hot or cold, with sliced baguette and a wonderful mustard. Or horseradish sauce. Great for a holiday buffet.
5. Marinade makes good gravy; strain first, then thicken slightly.
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