Name: Apricot Marinated Eye of Round Roast
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Water - 1 cup; Beef broth - 2 cups; Cider vinegar - ½ cup; Apricot preserves - 1 cup; Salt - 1 teaspoon; Onion, chopped - 1; Carrot, chopped - 1; Pickling spice - 1 ¼ teaspoons; Eye of round roast - 4 pounds; Salt and pepper to taste - 4 pounds; Vegetable oil - 2 tablespoons; Heavy cream - 1 cup

Ingredients for - Apricot Marinated Eye of Round Roast

1. Water 1 cup

2. Beef broth 2 cups

3. Cider vinegar ½ cup

4. Apricot preserves 1 cup

5. Salt 1 teaspoon

6. Onion, chopped 1

7. Carrot, chopped 1

8. Pickling spice 1 ¼ teaspoons

9. Eye of round roast 4 pounds

10. Salt and pepper to taste 4 pounds

11. Vegetable oil 2 tablespoons

12. Heavy cream 1 cup

How to cook deliciously - Apricot Marinated Eye of Round Roast

1 . Stage

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 . Stage

Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.

3 . Stage

Preheat oven to 350 degrees F (175 degrees C).

4 . Stage

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 . Stage

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 . Stage

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.