Roast Eye of Round With Marsala Wine Marinade 3 Ways

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 dried marjoram
• 1 tablespoon parsley, chopped
• 2 tablespoons green onions, chopped
• 1/2 teaspoon fresh ground black pepper

FOR COOKING

• 2 tablespoons olive oil

Directions

1. 1

   PREPARE MARINADE:.

2. 2

   Whisk marinade ingredients together.

3. 3

   PREPARE ROAST:.

4. 4

   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).

5. 5

   STANDARD METHOD - OVEN AT 350-DEGREES:.

6. 6

   Preheat oven to 350 degrees Fahrenheit.

7. 7

   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.

8. 8

   Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours.

9. 9

   Remove from oven and let rest 5 minutes before slicing.

10. 10

    ALTERNATIVE OVEN METHOD (HIGH HEAT/NO HEAT):.

11. 11

    Preheat oven to 375 degrees Fahrenheit.

12. 12

    Place roast in oven, uncovered. Roast 1 hour.

13. 13

    Shut oven off and let it set for 2 1/2 to 3 hours, without opening oven door.

14. 14

    (If using 1/2 eye roast, roast 3/4 hour and let it set in closed oven for 2 1/2 to 3 hours.).

15. 15

    ALTERNATIVE ROTISSERIE METHOD:.

16. 16

    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.