Roast Eye Of Round With Marsala Wine Marinade 3 Ways - cooking recipe

Ingredients

MARSALA WINE MARINADE
1 cup marsala wine
1/4 cup olive oil
1/8 cup lemon rind, grated (rind from 1 lemon)
1/4 cup lemon juice
2 garlic cloves, minced
1 teaspoon dried thyme or 1 teaspoon dried marjoram
1 tablespoon parsley, chopped
2 tablespoons green onions, chopped
1/2 teaspoon fresh ground black pepper
FOR COOKING
2 tablespoons olive oil

Preparation

PREPARE MARINADE:.
Whisk marinade ingredients together.
PREPARE ROAST:.
Place roast in 9 X 13 inch non-reactive baking dish. Pour marinade over roast and refrigerate for 1 to 2 hours, up to 24 hours (turning occasionally).
STANDARD METHOD - OVEN AT 350-DEGREES:.
Preheat oven to 350 degrees Fahrenheit.
Heat 2 tablespoons of olive oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides.
Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours.
Remove from oven and let rest 5 minutes before slicing.
ALTERNATIVE OVEN METHOD (HIGH HEAT/NO HEAT):.
Preheat oven to 375 degrees Fahrenheit.
Place roast in oven, uncovered. Roast 1 hour.
Shut oven off and let it set for 2 1/2 to 3 hours, without opening oven door.
(If using 1/2 eye roast, roast 3/4 hour and let it set in closed oven for 2 1/2 to 3 hours.).
ALTERNATIVE ROTISSERIE METHOD:.
Place marinated roast in the rack or on the skewer, and cook 1 hour (or 1/2 hour for half eye of round roast). Turn heat off and allow to rotate without heat for 2 1/2 to 3 hours. Roast should come out medium.