20 minutes (plus 24 hours curing time)
6 - 8 servings
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 meat thermometer inserted in center of the thickest part reads 135 degrees. 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 bring to a boil. Reduce heat to Medium and simmer 10 minutes.
Carve roast across the grain into paper thin slices. Serve beef with sauce.
No Nutritional Information Available
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