Cider and Chili Marinated Eye of Round Roast
Very flavorful roast beef that makes the perfect beef dip sandwich.
Ingredients
- 4 pounds Beef Eye of Round Roast
- ½ cup Cider Vinegar
- ½ cup Reduced Sodium Soy Sauce
- tablespoon Light Brown Sugar
- 2 teaspoons Ancho Chili Powder
- 2 teaspoons Dried Minced Garlic
- 2 teaspoons Dried Minced Onion
- 1 teaspoon Dry Mustard
Instructions
Marinate the Beef Overnight:
- Combine vinegar, soy sauce, brown sugar, and spices in a bowl. Whisk until sugar dissolves.Place roast in a heavy duty zipper-lock storage bag. Pour the marinade over roast. Refrigerate overnight, rotating the roast in marinade at least once.
Roast the Roast:
- Preheat oven to 450°F. Remove roast from marinade and pat dry. Discard remaining marinade. Place in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 350°F and roast for 1 hour and 15 minutes, or until internal temperature reaches 125°F.
Serve Now:
- Let roast rest for at least 15 minutes before slicing. One serving is about 4 ounces of cooked meat.
Make Beef Dip Sandwiches:
- After roasting, let roast cool at room temperature for about 1 hour. Refrigerate roast in heavy duty zipper-lock storage bag overnight. With a Deli Slicer, slice meat between ⅛-inch to ¼-inch.Serve on top of toasted sub rolls with au jus for dipping.
Nutrition Facts
Cider and Chili Marinated Eye of Round Roast
Serving Size
4 ounces cooked meat
Amount per Serving
Calories
192
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Cholesterol
79
mg
26
%
Sodium
161
mg
7
%
Carbohydrates
1
g
0
%
Sugar
1
g
1
%
Protein
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 4 servings
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