Skip to content

Type what you have

Cook with

eye of round roast ×
Apricot Marinated Eye of Round Roast
Dinner American

Apricot Marinated Eye of Round Roast

4.2

Prep
20 min
Cook
120 min
Total
1580 min

Instructions

  1. 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. 2 Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 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. 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. 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.

By Marylynn Roe

Slow Cooker Eye of Round Roast With Vegetables
Dinner American

Slow Cooker Eye of Round Roast With Vegetables

4.5

Prep
15 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
  2. 2 Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
  3. 3 Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
  4. 4 Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.
  5. 5 Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

By BramptonMommyof2