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
Heat oven to 325 degrees F.
Trim fat roast. Season roast on all sides with citrus pepper blend; press 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 blend. 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 set 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; baste 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. Slice at an angle across the grain into very thin slices with a sharp knife. Serve slices with remaining sauce.
No Nutritional Information Available