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Ingredients
- Eye of the round roast (6-8 lb.) (or possibly London Broil may be sub.)
- Meat tenderizer
- Pepper
- Vinegar (about 1/4 c.)
- Teriyaki
- All seasoning
- 1 onion
- Garlic (optional)
- Red wine (optional, about 1/3 c.)
Directions
- The Day Before: Put eye of round roast in sealable container. Shake vinegar, then teriyaki all over roast. Pierce with a fork the entire roast. Sprinkle generously meat tenderizer, pepper and all seasoning on roast. Sprinkle with garlic and red wine, if you like. Cut up onion and place on roast. Pierce roast with fork again. Seal container and put in refrigerator. Within 24 hrs, turn roast over 2-3 times.
- Eye of the round roast is best cooked on the grill rotisserie for 1 1/2 hrs on low heat. It may be cooked in the oven at 300 degrees for 1 1/2 hrs. This roast is best when cooked rare-medium. Alter cooking time to suit your taste in doneness.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 164g | |
| Calories 88 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 696mg | 29% |
| Potassium 244mg | 7% |
| Total Carbs 13.82g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 7.0g | 5% |
| Protein 2.34g | 4% |
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