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Recipe Apricot Marinated Eye of Round Roast (Beef)
Home Cooking
Required Ingredients:
- 1 cup water
- 2 cups beef broth
- 1/2 cup cider vinegar
- 1 cup apricot preserves
- 1 teaspoon salt
- 1 onion, chopped
- 1 carrot, chopped
- 1 1/4 teaspoons pickling spice
- 4 pounds eye of round roast
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 cup heavy cream
Preparing/Cooking:
- In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice.
- Stir together and bring to a boil.
- Then remove from heat, cover and refrigerate until well chilled.
- Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium high heat.
- Place the roast in the skillet and sear the meat, browning well on all sides.
- Season with salt and pepper to taste, return meat to the baking dish and cover.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
- Remove from oven and let meat rest for 5 to 10 minutes.
- Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth.
- Then pour into a medium saucepan over medium heat.
- Stir in the cream and simmer until thickened, about 15 to 20 minutes.
- Slice meat and serve with the sauce.
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