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Add a photoServings: 12
Ingredients
- 4 lb Beef Eye Of Round Roast
- 1/2 c. Veg. oil
- 1/2 c. Tomato Paste
- 1/4 c. Imported Soy Sauce
- 1/4 c. Red Wine Vinegar
- 2 Tbsp. Crushed Rosemary
- 2 tsp Salt
- 1 x Pepper To Taste
- 1 x Caper sauce
- 1 x Paprika
- 1 x Tomato roses
- 1 x Green Onions
- 1 x Parsley
- 1 x Rye Bread
Directions
- Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hrs or possibly overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 min per lb. or possibly to an internal temperature of 150 degrees F. for medium-rare.
- Refrigerateroast and slice. Arrange slices of cool roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center.
- Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread.
- NOTE: To serve as appetizer, cut cookedroast beef into cubes and serve on small wooden picks inserted in cabbage head or possibly fruit. Dip beef cubes in Caper Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 102 | |
| Calories from Fat 82 | 80% |
| Total Fat 9.31g | 12% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 792mg | 33% |
| Potassium 138mg | 4% |
| Total Carbs 4.22g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.55g | 1% |
| Protein 1.09g | 2% |
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