Enjoy your dinner with this baked flavorful marinated beef roast.
cup chili sauce
cup red wine vinegar
tablespoons soy sauce
teaspoon garlic-pepper blend
(2 to 2 1/2-lb.) eye of round beef roast
In large resealable food storage plastic bag, combine all ingredients except roast; mix well. Add roast; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate.
Heat oven to 325°F. Remove beef from marinade; reserve marinade. Place beef in shallow roasting pan. Bake at 325°F. for 1 1/2 to 1 3/4 hours or until of desired doneness, brushing occasionally with marinade.
To serve, bring any remaining marinade to a boil in small saucepan. To serve, slice beef thinly; serve with marinade.
Beef is an iron-rich source of protein.
Marinades must be boiled before serving. The high temperature eliminates bacteria that may have passed from the raw meat, poultry or seafood to the marinade.
Arrange roasted new potatoes and carrots on each dinner plate with slices of this roast. Pass a tossed salad. Serve with iced tea.
Use leftover roast beef in sandwiches - served hot or cold.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Fruit; 1/2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.