Cold Eye Of Round - cooking recipe

Ingredients

2 c. dry red wine
3 shallots, minced
5 sprigs parsley
2 Tbsp. mixed fresh herbs, minced (chives, tarragon, rosemary)
4 Tbsp. vegetable oil
salt and pepper to taste
1 (3 to 4 lb.) eye of round roast

Preparation

In a small mixing bowl, blend all ingredients, except roast. Place beef in a separate bowl.
Pour marinade over.
Cover well. Refrigerate overnight or let stand at room temperature for 8 hours.
When ready to cook, remove meat from marinade.
Place in roasting pan.
Heat oven to 450\u00b0.
Cook beef 10 minutes on 1 side. Salt and pepper, turn and cook 10 minutes.
Remove from pan for rare; for medium cook 15 minutes on each side; for well done, 20 minutes.
Wrap, refrigerate and serve chilled plain or with your favorite sauce.
Makes 10 servings.