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 T Crushed Rosemary

  7. 2 t Salt

  8. 1 x Pepper To Taste --GARNISHES--

  9. 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

Instructions Jump to Ingredients ↑

  1. Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 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.) 18 to 20 minutes per pound or to an internal temperature of 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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