Eye of Round With Roasted-Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Any leftover roast beef and garlic sauce can be used for French-dip sandwiches. Ingredients:
3 whole garlic heads |
2 cups fat-free beef broth, divided |
4 teaspoons dried marjoram, divided |
1 teaspoon salt, divided |
8 garlic cloves, peeled |
2 large shallots, peeled |
1 (4-pound) lean eye-of-round roast |
1/2 teaspoon pepper |
1 tablespoon brandy |
Directions:
1. Preheat oven to 350°.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Place garlic heads in a 1-quart baking dish; add 1/2 cup broth. Cover and bake at 350° for 1 hour. Cool 10 minutes; remove garlic heads, reserving cooking liquid. Separate cloves; squeeze to extract garlic pulp, and discard skins. Place reserved cooking liquid, garlic pulp, 1 1/2 cups broth, 1 teaspoon marjoram, and 1/2 teaspoon salt in a food processor; process until smooth. Set garlic sauce aside.
3. Combine 3 teaspoons marjoram, 1/2 teaspoon salt, 8 garlic cloves, and shallots in a food processor; process to a coarse paste. Trim fat from roast; make 3/4-inch-deep slits into roast. Spoon 1/4 teaspoon marjoram paste into each slit; rub roast with remaining paste. Sprinkle roast with pepper. Cover and chill 1 hour.
4. Preheat oven to 325°.
5. Place roast on a broiler pan; insert meat thermometer into thickest portion of roast. Bake at 325° for 2 hours or until thermometer registers 145° (medium-rare) or desired degree of doneness. Place roast on a platter; cover with foil. Let stand 15 minutes. Set pan and drippings aside.
6. Add brandy and 1/2 cup garlic sauce to broiler pan, scraping the pan to loosen browned bits. Combine brandy mixture and remaining garlic sauce in a saucepan; bring to a boil. Cut roast across grain into very thin slices; serve with garlic sauce.
7. Note: Omit brandy, if desired
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