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.
- Portion size 10 servings
- Credits : Get Grilling: Summer 2007
- 1 beef eye of round oven roast 4 lb (2 kg)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Roasted Tomato Barbecue Sauce:
- 9 plum tomatoes about 2 lb
- 4 teaspoons extra-virgin olive oil
- 3/4 teaspoons salt
- 3/4 teaspoons pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 cup sodium-reduced beef stock
- 1/4 cup fancy molasses
- 3 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
MethodRoasted 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, pur?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.
Nutritional facts Per serving: about
- Sodium 494 mg
- Protein 36 g
- Calories 310.0
- Total fat 12 g
- Cholesterol 72 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
- Iron 25.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 18.0