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Roast Eye of Round


This roast is marinated with a tangy mixture of soy sauce, tomato paste, and vinegar.


  • eye of round roast, about 4 pounds
  • 1 large clove garlic, halved
  • 4 tablespoons coarsely ground black pepper
  • 1/2 tablespoon ground cardamom
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon ground paprika
  • 1/4 teaspoon garlic powder
  • 1 cup soy sauce
  • 3/4 cup vinegar


Rub roast all over with the garlic halves. Combine pepper and cardamom; press into the roast. In a shallow baking dish, combine the tomato paste, garlic powder, and paprika. Stir in soy sauce and vinegar. Marinate beef for 10 to 24 hours, gently turning or spooning marinade over from time to time. Remove beef from marinade. Wrap in foil with a little of the marinade. Bake at 350° for about 2 hours, or until done as desired. For medium rare, internal temperature will be about 150°. For medium, internal temperature will be about 160°.
Serves 4 to 6 with leftovers for sliced roast beef sandwiches.

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