Eye of Round with Roasted Tomato Barbecue Sauce
With no waste from fat or bones, eye of round is more economical than the price tag may indicate. Slice thinly and serve on toasted kaiser rolls with some of the divine sauce.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 310 |
| pro | 36 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 72 mg |
| sodium | 494 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 25% |
| vit A | 8% |
| vit C | 18% |
| folate | 9% |
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1 beef eye of round oven roast, 4 lb (2 kg)
1 tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
Roasted Tomato Barbecue Sauce:
9 plum tomatoes, about 2 lb (1 kg)
4 tsp (20 mL) extra-virgin olive oil
3/4 tsp (4 mL) each salt and pepper
1 tsp (5 mL) ancho chili powder or chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) each cinnamon and ground ginger
1 onion, finely chopped
2 cloves garlic, minced
1 cup (250 mL) sodium-reduced beef stock
1/4 cup (50 mL) fancy molasses
3 tbsp (50 mL) cider vinegar
2 tbsp (25 mL) each Dijon mustard and tomato paste
1 tbsp (15 mL) Worcestershire sauce
Preparation:
Roasted Tomato Barbecue Sauce: Core tomatoes; cut in half. Place on foil-lined rimmed baking sheet. Brush with half of the oil; sprinkle with half each of the salt and pepper. Roast in 400°F (200°C) oven until very soft and just starting to darken, 1 hour and 15 minutes. Let cool; coarsely chop.
In large saucepan, toast chili powder, cumin, cinnamon and ginger over medium heat until fragrant, about 1 minute. Add remaining oil; fry onion, garlic and remaining salt and pepper until softened, about 3 minutes.
Add chopped tomatoes, beef stock, molasses, vinegar, mustard, tomato paste, Worcestershire sauce and 1/2 cup (125 mL) water; bring to boil. Reduce heat and simmer, stirring often, until reduced to 3 cups (750 mL), about 20 minutes. In blender or food processor, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)
Brush roast with oil; sprinkle with salt and pepper. Set foil drip pan over 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium.
Place roast on greased grill over unlit burner; close lid and grill, adjusting heat if necessary to maintain temperature, until meat thermometer inserted in centre registers 140°F (60°C) for medium-rare, about 1-1/2 hours, brushing with 1/2 cup (125 mL) of the sauce in the last 15 minutes.
Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Reheat remaining sauce to serve.
In large saucepan, toast chili powder, cumin, cinnamon and ginger over medium heat until fragrant, about 1 minute. Add remaining oil; fry onion, garlic and remaining salt and pepper until softened, about 3 minutes.
Add chopped tomatoes, beef stock, molasses, vinegar, mustard, tomato paste, Worcestershire sauce and 1/2 cup (125 mL) water; bring to boil. Reduce heat and simmer, stirring often, until reduced to 3 cups (750 mL), about 20 minutes. In blender or food processor, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)
Brush roast with oil; sprinkle with salt and pepper. Set foil drip pan over 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium.
Place roast on greased grill over unlit burner; close lid and grill, adjusting heat if necessary to maintain temperature, until meat thermometer inserted in centre registers 140°F (60°C) for medium-rare, about 1-1/2 hours, brushing with 1/2 cup (125 mL) of the sauce in the last 15 minutes.
Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Reheat remaining sauce to serve.
Source
Get Grilling: Summer 2007
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