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Apricot Marinated Eye of Round Roast

SUBMITTED BY: Marylynn Roe

"The eye of round roast is a less tender cut of beef, but try this recipe for delicious results. It bakes in a robust sauce including apricots and cream."
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4 star rating.
Read Reviews (11)
PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  1 Day 2 Hrs 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 cup water
  • 2 cups beef broth
  • 1/2 cup cider vinegar
  • 1 cup apricot preserves
  • 1 teaspoon salt
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 1/4 teaspoons pickling spice
  • 4 pounds eye of round roast
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 cup heavy cream

DIRECTIONS

  1. 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. Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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. 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. 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.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MIHAELA
Too much time and effort for a mediocre dish. Won't make it again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by M.DAVIS
I served this for Easter dinner to my family of 18 and got rave reviews, both kids and adults.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2007 by Marge
This was absolutely delicious - so tender it cut with a fork. I seared it on the grill and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2006 by SUE1956
This is a very good and flavorful recipe that I plan on using again and again.I used my meat... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2006 by jenjen
I only made this because I accidentally bought an eye of round roast instead of a chuck roast!... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by TRACY DAWN
kind of weird. a really diffrent taste, i don't really know if we liked it or not, but thanks... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2005 by Karen
Very flavorful roast, but be careful not to overcook it. I pureed all the marinade ingredients... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2005 by JDGator
This came out delicious and the meat was very tender! I left it in a little longer than in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2005 by GOLDSK8
Found your recipe quite good. Served it at a dinner party with requests for me to cook it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2008 by DEYAWPER
Not very impressed. The flavors are all medicre and the Eye of Round is always a tough cut. MORE