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Eye Of Round Roast With Onion Sauce Recipe
|Beef eye of round roast||3 Pound (1 Whole)|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Dried whole thyme||1 Teaspoon|
|Dried rosemary||1 Teaspoon, crushed|
|Ground red pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable cooking spray||1|
|Water||2 Cup (32 tbs)|
|Onions||2 Large, thinly sliced and separated into rings|
|Skim milk||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
Serving size: Complete recipe
Calories 2779 Calories from Fat 567
% Daily Value*
Total Fat 63 g97.2%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 4.6 mg
Sodium 701.2 mg29.2%
Total Carbohydrates 98 g32.6%
Dietary Fiber 16.8 g67.3%
Sugars 40 g
Protein 418 g835.5%
Vitamin A 40.2% Vitamin C 127.8%
Calcium 63.5% Iron 61.4%
*Based on a 2000 Calorie diet
Place roast in a shallow dish.
Combine wine and next 6 ingredients, stirring well.
Pour mixture over roast.
Cover and marinate in refrigerator 8 to 10 hours, turning occasionally.
Remove roast from marinade, reserving marinade.
Place roast on rack of a broiler pan coated with cooking spray.
Insert meat thermometer into thickest part of roast, if desired.
Pour water into broiler pan.
Cover with aluminum foil, and bake at 450° for 20 minutes.
Uncover and bake an additional 55 minutes or until meat thermometer registers 150° (medium-rare), basting roast frequently with marinade.
Let roast stand 15 minutes; cut diagonally across grain into thin slices.
Transfer sliced meat to a serving platter, and keep warm.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion; cook 15 minutes or until tender, stirring frequently.
Combine milk, cornstarch, and mustard, stirring until smooth.
Gradually add milk mixture to onion, stirring constantly until thickened and bubbly.