Cut round roast into 1-inch cubes; set aside.
Combine Zinfandel, garlic, oregano and lemon juice.
Mix well.
Add marinade to round roast.
Marinate overnight.
Prepare using any favorite roast recipe.
4 lb. eye of round roast evenly with salt. Wrap with
Rub eye round roast with cooking oil and coat with spice mixture.
Bake at 350\u00b0 for 20 minutes per pound.
Pepper roast and brown on all sides in 1 t olive oil.
Remove roast and place in aluminum foil in roasting dish.
Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.
Pour mixture over roast.
Seal roast completely in aluminum foil.
Bake at 350 degrees for 2.5-3 hours.
Remove, open packet and let rest for 15 minutes.
Slice and serve with gravy.
f eye of round by twisting small knife through roast.
(Enter
ll over the roast. Set aside at room temperature for 1 hour
oroughly rinse the roast and pat dry
Make slashes in roast and tuck into each a sliver of garlic and ginger.
Combine oil, soy sauce and wine.
Put roast and sauce into a sealable plastic bag overnight.
Remove roast from bag and place in a greased shallow roasting pan.
Place in a preheated 450\u00b0 oven for 30 minutes, 45 minutes for larger roast.
Turn off heat, leaving roast in oven for an additional 20 minutes.
Remove from oven and let stand 10 minutes before slicing.
Place roast in a lightly greased Dutch
late.
Rub roast in oil.
Roll roast in dry mix
260 degrees C). Season the roast with salt and pepper and
trim excess fat from roast.
Clean and thinly slice
Place roast on rack in roasting
Lay the eye of round roast on your work surface. Use
ll over the beef roast. Place the roast into the slow cooker
he meat.
Place the roast into the crockpot and sprinkle
eason all sides of the roast liberally with the kosher salt
Preheat oven to 500\u00b0F.
Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
Place roast in the preheated oven and LOWER THE TEMPERATURE to 475\u00b0F.
Roast at 475\u00b0F for 7 MINUTES PER POUND.
Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
Remove roast and slice thinly.
r stock pot. Season the roast with salt and pepper, and
Preheat oven to 325F degrees.
Spread half of the onions on the bottom of a roaster.
Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
Sprinkle pepper and salt on roast.
Cover with garlic and remaining onions.
Mix water and worcestershire sauce, and pour over roast.
Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender, basting often.
After done cooking, let roast stand for 10-15 minutes in order to carve more easily.