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Eye of Round With Garlic and Apple Juice

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Eye of Round Roast With Garlic

Eye of Round Roast With Garlic

Diana Rattray
A simple apple juice marinade, garlic, and seasonings flavor this lean beef roast. Serve this roast with mashed potatoes and your favorite steamed vegetables for a delicious everyday meal or Sunday dinner.

Ingredients:

  • 1 eye of round roast, about 3 to 4 pounds
  • 4 cloves garlic, each cut in 4 to 6 slivers
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • dash black pepper
  • 1 cup apple juice or cider
  • 1/4 cup vegetable oil

Preparation:

With a paring knife, cut deep slits in the beef roast and bury a sliver of the garlic in each. Space them evenly over the roast.

Combine the paprika, chili powder, garlic powder, cumin, 1/2 teaspoon salt, and pepper; rub over the roast and place in a large food storage bag. Add the oil and apple juice. Seal the bag, refrigerate, and let marinate for 2 hours.

Heat oven to 325°. Place the roast in a shallow pan and roast, uncovered, for about 25 minutes per pound, or to about 150° on a meat thermometer for medium.


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5 out of 5 5 out of 5
eye of rounded garlic and apple juiceJuly 24, 2009By rosegarbonick
"After eating this my husband only wants me to make a beef roast this way. Here are some suggestions that I did to the recipe. I used an english cut beef chuck roast which contained alittle more fat to make the beef more tender. I baked it for the first half hour uncovered in my roaster at 325 then I put the cover on the roaster and decreased oven to 250 for 4 hours. This made the beef very tender. I then took the juice and added 1 tbsp cold water and cornstarch-mixed and made a nice gravy. I served this with mashed potatoes and a salad. One of my best dinners yet. Also very easy."
5 of 5 people found this review helpful.
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