"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." — Marylynn Roe
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1 1/4 teaspoons
eye of round roast
salt and pepper to taste
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.
Too much time and effort for a mediocre dish. Won't make it again.
This was absolutely delicious - so tender it cut with a fork. I seared it on the grill and roasted it 5 hours at 275 degrees.
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!
I only made this because I accidentally bought an eye of round roast instead of a chuck roast! I was really not excited that I had bought such a lean roast, because it was sure to be tough. However, it actually turned out pretty good sliced thinly. I poked deep holes in the meat before marinating overnight. Also, I didn't have apricot preserves or pickling spice, so I used orange marmalade & put together as many of the pickling spice ingredients I could find: cinnamon, peppercorns, allspice, coriander, bay leaves, ginger, mustard seeds. . .guessed on amounts until it smelled pretty good. Used a meat thermometer & cooked to about 175 degrees. I also used cornstarch to thicken the sauce because I'm doing weight watchers right now. Still was good, esp. with the marmalade. I'm sure I'll make this again, since I bought 3 total roasts! Thanks for the recipe.
kind of weird. a really diffrent taste, i don't really know if we liked it or not, but thanks for sharing Marylynn
This came out delicious and the meat was very tender! I left it in a little longer than in the recipe, on accident, but it still came out great! The gravy was different and you have to be careful if you actually use all the liquid in your blender, but it was worth the trouble.
Not very impressed. The flavors are all medicre and the Eye of Round is always a tough cut.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Marinated Eye of Round Roast
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 270
** Calories from Fat: 112
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