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Garlic Rosemerry Stuffed Eye Round Roast
by Crystal Azan
serves: 4 		No ratings
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  Garlic & Rosemerry stuffed Eye Round Roast
Ingredients:
  7 cloves   garlic
  2 sprigs   rosemerry
  2 tbsp   kosher salt
  2 tbsp   fresh cracked black pepper
  1   large russet potato
  1 ear   corn
  4   carrots
  1 tsp   onion powder
  2   onions
  1 cup   red wine
  3 tbsp   brown sugar
  1 tbsp   olive oil
  1   small sauce pan
  1   roaster/pyrex dish
  1 tbsp   iodized salt
Directions:
  Wash Roast
Place roast into roasting pan/pyrex dish of choice
Take Small knife and pierce roast all over
Stuff with 5 cloves of garlic
Take 1 sprig of rosemerry and cut/snap into 4 pieces
Stuff rosemerry into roast
Coat all sides of roast with kosher salt & fresh cracked black pepper
Coat roast with onion powder
Pour olive oil in sauce pan and place on medium high heat
Crush remaining 2 cloves of garlic and place in hot oil
Take remaining rosemerry and finely chop it up
Place chopped rosemerry into hot sauce pan
Allow garlic and rosemerry to simmer until the natural flavors have been released
Pour 1 cup of red wine into hot sauce pan
Add 1 tablespoon of iodized salt
Add 3 tablespoons of brown sugar
Bring everything to simmer over medium heat for 3 minutes
Peal and cut russet potato into medium sized cubes and place around roast in pan
Peal and cut carrots into 1/4 inch size and place around roast
Cut corn into 1/4 inch and place around roast
Cut onions into crescents and place around roast
Pour contents of sauce pan over the entire roast
Cover with foil and place in oven
Bake at 350F degrees for an hour and 45 minutes
Categories:
 
  • Low Calorie
  • Low Fat
  • Main Dishes
  • Meats
  • Vegetables


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