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EYE
ROUND ROAST AND VEGETABLES
Prep Time: 15 Minutes
Cook Time: 1 Hour and
15 Minutes
Ready In: 1 Hour and
30 Minutes
Makes 6 servings
Ingredients:
3 lb Eye of Round Roast
Roast Topping Ingredients:
1 tsp powdered thyme
1 tsp lemon juice
1 tsp cracked pepper
1 tsp seasoning salt
2 tsp balsamic vinegar
Vegetables Ingredients:
1 red onion
1 red pepper
1 zucchini cut in thick slices
2 stalks celery, cut in 1 inch slices
1 cup frozen corn or fresh corn
1 tbsp olive oil
1 tbsp lemon juice
1 spring fresh rosemary
2 balsamic vinegar
Directions:
1. Add water to roasting
pan to a depth of 1/2 inch. Place eye round roast, fat side up,
on a rack over water in pan.
IMPORTANT SAFETY NOTE: Do not use Pyrex or a glass pan.
2. Mix roast topping ingredients
together in a small bowl to make a paste. Spread on surface of
roast.
3. Insert meat thermometer into
center of roast, avoiding fat.
4. Place uncovered roast in reheated
500°F oven for 30 minutes. Do not open oven door.
5. Reduce heat to 275°F and
cook for another 1-1/4 – 1-3/4 hours for medium doneness
(i.e. internal temperature of 160°).
6. Meanwhile, prepare vegetables
and place in an oven-proof covered dish. Toss vegetables with
olive oil, lemon juice and leaves from rosemary.
7. Bake vegetables for 45 minutes
along with roast at 275°F. Add vinegar to hot vegetables. |
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