Herb Eye Of Round With Wine Sauce
20 minutes (plus 24 hours curing time)
1 (3 pounds) eye of round roast
2 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried thyme
2 tsp. paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon black pepper
1 cup red wine
1 cup water
1 package Lipton's® Beefy Onion Soup Mix
1 can (7 oz.) Herdez Salsa Ranchero
Rub oil over entire surface of beef roast. Blend herb rub ingredients
and pat evenly over roast. Wrap roast tightly with plastic wrap. Place
in a large sealable plastic bag or in a glass dish and refrigerate 24
hours to “cure” meat.
Heat oven to 325 degrees.
Remove roast from plastic wrap. Place on a rack in shallow baking pan.
Roast 35 minutes per pound, about 1 1/2 to 1 3/4 hours, or until a mea
t thermometer inserted in center of the thickest part reads 135 degree
s. Remove roast from oven to a cutting board. Reserve pan juices. Let
roast stand 15 minutes while preparing sauce.
Combine wine, water, soup mix and salsa ranchero with pan juices and b
ring to a boil. Reduce heat to Medium and simmer 10 minutes.
Carve roast across the grain into paper thin slices. Serve beef with s
No Nutritional Information Available