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Apricot Marinated Eye of Round Roast

SUBMITTED BY: Marylynn Roe

"The eye of round roast is a less tender cut of beef, but try this recipe for delicious results. It bakes in a robust sauce including apricots and cream."
PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  1 Day 2 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 10 to 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup water
  • 2 cups beef broth
  • 1/2 cup cider vinegar
  • 1 cup apricot preserves
  • 1 teaspoon salt
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 1/4 teaspoons pickling spice
  • 4 pounds eye of round roast
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 cup heavy cream

DIRECTIONS

  1. In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
  2. Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
  5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
  6. Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MIHAELA
Too much time and effort for a mediocre dish. Won't make it again.

24 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by M.DAVIS
I served this for Easter dinner to my family of 18 and got rave reviews, both kids and adults. It was amazingly easy and I didn't have the last minute "rush" to get it on the table. I used a sirloin bottom round roast - 10 lbs. - came out tender & tasty. My family rates my new recipes as to weather they would want it for their birthday dinner or not - everyone agreed it was worth a birthday dinner!! I served it with another of your recipes...Mashed potatoes with corn & spinich, also a hit - very delicious!! thank you for the recipes.

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2006 by SUE1956
This is a very good and flavorful recipe that I plan on using again and again.I used my meat tenderizer to poke lots of little holes in the meat ($24.99 @ Bed, Bath & Beyond...it's a great gadget!) and I marinated it for the full 24 hours. While I still didn't consider it to be as tender as I would've liked, it's ok if you slice it thinly. The combination of flavors is different and wonderful with a pile of mashed potatoes drenched in the gravy on the side. I also had to thicken the gravy up somewhat (I used 1/3 c. flour; cornstarch would be fine too), otherwise it would've been like soup on the plate. I think this actually had a better flavor the second night I served it (we always have leftovers now that our son is off at college!); the cider vinegar had less of a "bite" to it. I cooked it to 170 degrees, which was perfect. Thanks for a great recipe that's different from all of those mushroom or onion soup ones!

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 269

  • Total Fat: 12.4g
  • Cholesterol: 73mg
  • Sodium: 387mg
  • Total Carbs: 19.7g
  •     Dietary Fiber: 0.6g
  • Protein: 20.4g

VIEW DETAILED NUTRITION

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