Ingredients Jump to Instructions ↓

  1. 4 lb Beef Eye Of Round Roast

  2. 1/2 c Cooking Oil

  3. 1/2 c Tomato Paste

  4. 1/4 c Imported Soy Sauce

  5. 1/4 c Red Wine Vinegar

  6. 2 tb Crushed Rosemary

  7. 2 ts Salt

  8. 1 x Pepper To Taste

  9. --GARNISHES-- 1 x Caper sauce

  10. 1 x Paprika

  11. 1 x Tomato roses

  12. 1 x Green Onions

  13. 1 x Parsley

  14. 1 x Rye Bread

  15. 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.)

  16. 18 to 20 minutes per pound or to an internal temperature of

  17. 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. --


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