www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Garlic & Rosemerry stuffed Eye Round Roast | |||||
| Ingredients: | |||||
| 7 cloves | garlic | ||||
| 2 sprigs | rosemerry | ||||
| 2 tbsp | kosher salt | ||||
| 2 tbsp | fresh cracked black pepper | ||||
| 1 | large russet potato | ||||
| 1 ear | corn | ||||
| 4 | carrots | ||||
| 1 tsp | onion powder | ||||
| 2 | onions | ||||
| 1 cup | red wine | ||||
| 3 tbsp | brown sugar | ||||
| 1 tbsp | olive oil | ||||
| 1 | small sauce pan | ||||
| 1 | roaster/pyrex dish | ||||
| 1 tbsp | iodized salt | ||||
| Directions: | |||||
|
Wash Roast
Place roast into roasting pan/pyrex dish of choice Take Small knife and pierce roast all over Stuff with 5 cloves of garlic Take 1 sprig of rosemerry and cut/snap into 4 pieces Stuff rosemerry into roast Coat all sides of roast with kosher salt & fresh cracked black pepper Coat roast with onion powder Pour olive oil in sauce pan and place on medium high heat Crush remaining 2 cloves of garlic and place in hot oil Take remaining rosemerry and finely chop it up Place chopped rosemerry into hot sauce pan Allow garlic and rosemerry to simmer until the natural flavors have been released Pour 1 cup of red wine into hot sauce pan Add 1 tablespoon of iodized salt Add 3 tablespoons of brown sugar Bring everything to simmer over medium heat for 3 minutes Peal and cut russet potato into medium sized cubes and place around roast in pan Peal and cut carrots into 1/4 inch size and place around roast Cut corn into 1/4 inch and place around roast Cut onions into crescents and place around roast Pour contents of sauce pan over the entire roast Cover with foil and place in oven Bake at 350F degrees for an hour and 45 minutes |
|||||