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Eye of Round with Plum Chipotle BBQ
Prep Time:
10 minutes
Cook Time:
90 minutes
6 - 8 servings

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 b>


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
t aside.
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.

Nutritional Information

No Nutritional Information Available