Eye of Round with Plum Chipotle BBQ
2 - 2 1/2 pounds Beef Eye of Round Roast
4 teaspoons citrus pepper blend
3/4 cup catsup
1/2 cup Fischer & Weiser Hot Plum Chipotle Sauce
1/4 cup apple cider vinegar
1 teaspoon Melissa's® Fresh Ginger'
2 cloves garlic, minced or crushed
1/8 teaspoon each Morton & Bassett Salt and Cayenne Pepper
Heat oven to 325 degrees F.
Trim fat roast. Season roast on all sides with citrus pepper blend; pr
ess to adhere. Place roast on a rack in a shallow roasting pan. Roast
in oven 45 minutes, uncovered.
Meanwhile, combine sauce ingredients in a medium saucepan; whisk to bl
end. Bring to a boil over Medium heat; reduce heat to Low and cook 20
minutes, uncovered, to allow sauce to thicken. Remove from heat and se
Remove roast from oven after 45 minutes. Baste all surfaces generously
with sauce. Return roast to oven and cook 40 to 50 minutes longer; ba
ste roast once more during this time.
Roast is done when internal temperature of roast reaches 135 degrees F
; determine temperature by inserting an instand-read thermometer into
center of roast. Remove from oven and let roast stand 15 minutes. Slic
e at an angle across the grain into very thin slices with a sharp knif
e. Serve slices with remaining sauce.
No Nutritional Information Available