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My review
Apricot Marinated Eye of Round Roast
Marylynn Roe
"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."
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Ingredients
1 d 2 h 20 m servings 270Original recipe yields 12 servings (10 to 12 servings)
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Directions
{{model.addEditText}} Print- 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.
- Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
4/18/2001
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 s...
Most helpful critical review
5/12/2001
Too much time and effort for a mediocre dish. Won't make it again.
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5/12/2001
Too much time and effort for a mediocre dish. Won't make it again.
4/18/2001
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 s...
5/3/2007
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.
11/4/2006
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 gadge...
2/16/2006
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. Ho...
6/5/2003
kind of weird. a really diffrent taste, i don't really know if we liked it or not, but thanks for sharing Marylynn
10/6/2005
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 care...
5/21/2008
Not very impressed. The flavors are all medicre and the Eye of Round is always a tough cut.
2/23/2008
This was relatively boring. I bought an eye of round by mistake, so it certainly served the purpose of using the cut, but I won't be running out for another eye of round to use with this recipe