Eye Round Roast and Vegetables Recipe
Easter Recipes from Razzle Dazzle Recipes
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Eye Round Roast and Vegetables

3 lb Eye of Round Roast
Roast Topping Ingredients:
1 tsp powdered thyme
1 tsp lemon juice
1 tsp cracked pepper
1 tsp seasoning salt
2 tsp balsamic vinegar
Vegetables Ingredients:
1 red onion
1 red pepper
1 zucchini cut in thick slices
2 stalks celery, cut in 1 inch slices
1 cup frozen corn or fresh corn
1 tbsp olive oil
1 tbsp lemon juice
1 spring fresh rosemary
2 balsamic vinegar

1. Add water to roasting pan to a depth of 1/2 inch. Place eye round roast, fat side up, on a rack over water in pan.
IMPORTANT SAFETY NOTE: Do not use Pyrex or a glass pan.

2. Mix roast topping ingredients together in a small bowl to make a paste. Spread on surface of roast.

3. Insert meat thermometer into center of roast, avoiding fat.

4. Place uncovered roast in reheated 500F oven for 30 minutes. Do not open oven door.

5. Reduce heat to 275F and cook for another 1-1/4 1-3/4 hours for medium doneness (i.e. internal temperature of 160).

6. Meanwhile, prepare vegetables and place in an oven-proof covered dish. Toss vegetables with olive oil, lemon juice and leaves from rosemary.

7. Bake vegetables for 45 minutes along with roast at 275F. Add vinegar to hot vegetables.

Makes 6 servings


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