Monday, July 30, 2007

Eye of Round Roast

This is GREAT for company because you can prepare it the night before and forget about it! It's delicious and is great leftover!

4-5 lb eye of round roast
Cavendar's greek seasoning
Lawry's seasoning salt
Freshly ground black pepper
Soy sauce (I use lite)
Worchestershire sauce
minced garlic (small jar)

Rub roast well with Cavendars, seasoning salt, and black pepper. Poke several holes in roast with a knife. Line bottom of a 9x13 baking dish with aluminum foil, and place roast on top. Mix equal parts of soy sauce and worchestershire sauce (about 1/3 cup each) and pour over top of roast, being careful not to let liquid escape the foil lining. Cover top of roast with minced garlic and wrap up really tight in the foil being very careful not to let juices leak. Bake for 30 minutes at 400, then reduce heat to 175 and bake overnight or about 10 hours. Strain garlic from the leftover juice; slice and serve with cooking juices.

I like to serve this with hashbrown casserole, green beans, Sister Schuberts rolls, and a green salad.

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