Marinated Eye of Round Roast

I know that when my mouth waters as I type, you will love this selection.  This recipe is SOOOO easy I hate to even add it, but the marinated beef is very tasty and is almost fat free. The entire experience is worth the aroma that will fill your house on Sunday afternoon.

Ingredients

• One trimmed Eye of Round Roast, approximately 4.5 to 5.5 pounds
• One Each – 1 Gallon Double Zippered Plastic Bag
• 1/2 Cup –  Extra Virgin Olive Oil
• 4 Tablespoons – Lee & Perrin Worcestershire Sauce
• 1 Each – Bay Leaf
• 3 Cloves – Garlic, sliced thinly
• 2 Teaspoons – Basil, chopped, dry or fresh
• 1 Large Lemon – Juiced
• 1 Tablespoon – Freshly Ground Black Pepper

Preparation

1. Add beef and all of the marinating ingredients to the 1 gallon plastic zippered bag.   DO NOT add salt.  It will draw moisture out of the beef and make it tough.
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5. Refrigerate for 12 – 24 hours, rotating occasionally to ensure good coverage of all of the spices.
6. Cover 13″ cake pan or casserole pan with heavy duty aluminum foil for easy clean-up.
7. Place eye of round in the pan and cook at 250 degrees.  Cook until the internal temperature is 155 degrees F.  This will take approximately 3 hours.  Check after 2 hours.  Less cooking will obviously provide a rarer finished product.
8. Serve with rice, a green vegetable and a salad and your family will LOVE this classic meal.

Feeds 8 adults and a bunch of kids that will say, “Papa, THAT SMELLS SOOOOO GOOD!” when they enter the house.