Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee orange juice | ||
| ¼ c. Hy-Vee soy sauce | ||
| ¼ c. red wine | ||
| 1 (3 lb) eye of round beef roast | ||
| 1 tsp. Hy-Vee parsley | ||
| 1 tsp. Hy-Vee garlic powder | ||
| ½ tsp. Hy-Vee onion powder | ||
| ½ tsp. Hy-Vee basil | ||
| ½ tsp. freshly cracked black pepper | ||
| 2 tbsp. packed Hy-Vee brown sugar | ||
| 1 tsp. horseradish mustard | ||
| 1 tsp. garlic and herb seasoning | ||
| ½ tsp. Hy-Vee meat tenderizer | ||
| ½ to 3/4 tbsp Hy-Vee flour |
Directions
- In a large resealable bag, combine orange juice, soy sauce and wine. Add roast. Marinate 6 to 8 hours or overnight in refrigerator, turning meat occasionally.
- Remove roast from marinade. Discard leftover marinade.
- Preheat oven to 500 degrees. Stir together remaining ingredients except flour. Rub into all sides of roast. Place roast in a greased baking pan. Bake for 5 minutes on each side.
- Reduce oven temperature to 325 degrees. Cover roast loosely with foil. Bake for 65 minutes or until internal temperature reaches 140 degrees.
- Allow covered roast to rest for 10 minutes. Cut into slices on a surface that will collect juices from roast. Whisk together juices and flour. In a small pan, heat juices until slightly thickened. Spoon over roast slices.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 90mg
- Sodium: 700mg
- Total Carbohydrates: 5g
- Protein: 37g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 6%
0%
Iron 15%
0%
Calcium 2%