Roast Eye of Round With Marsala Wine Marinade 3 Ways
photo by diner524
- Ready In:
- 3hrs
- Ingredients:
- 10
- Serves:
-
12-21
ingredients
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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 1 teaspoon 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
- PREPARE MARINADE:.
- Whisk marinade ingredients together.
- PREPARE ROAST:.
- 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).
- STANDARD METHOD - OVEN AT 350-DEGREES:.
- Preheat oven to 350 degrees Fahrenheit.
- 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.
- Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours.
- Remove from oven and let rest 5 minutes before slicing.
- ALTERNATIVE OVEN METHOD (HIGH HEAT/NO HEAT):.
- Preheat oven to 375 degrees Fahrenheit.
- Place roast in oven, uncovered. Roast 1 hour.
- Shut oven off and let it set for 2 1/2 to 3 hours, without opening oven door.
- (If using 1/2 eye roast, roast 3/4 hour and let it set in closed oven for 2 1/2 to 3 hours.).
- ALTERNATIVE ROTISSERIE METHOD:.
- 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.
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Reviews
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I used this as a "basic" recipe and used what I had on hand. I wasn't sure about the lemon rind in the marinade but it was delicious. I made extra marinade and used a different red wine but added smoked sea salt to give it a bit of the Marsala smokiness. I also cooked an assortment of cut up veges under the roast along with the marinade thickened with flour that I had added to the vegetables and browned first before adding the rest of the marinade.
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Well doesn't sound like the first reviewer actually made this recipe and she really missed out, as this was so very flavorful. I made this for dinner for just DS and myself, so I used a small eye of round (approx. 1 1/2 lbs) and made 1/2 of the marinade. Oh my did my house smell great while this was searing and roasting in the oven. This didn't specify sweet or dry Marsala wine to use, so I assumed the dry and used Lombardo Dry Marsala Wine. The only thing I did differently was to season it with a blend of salt, pepper and garlic powder after searing it. This is a great change from plain roast beef. Thanks for sharing this recipe Kate!! Made for 123 Hit Wonders Tag.
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This was good, but it needed a little tweaking. I tasted the marinade prior to putting the beef in and the olive oil taste (or lack of taste) was overwhelming. I added balsamic vinegar, worcestershire and dijon mustard (and I used a tablespoon of fresh thyme instead of dried). I cooked it in the oven on 500 until I got a nice sear and finished it in the crock pot with a little leftover marinade. The marinade and juices make an awesome gravy. I will definitely make this again, but I think I will use beef stock/broth instead of olive oil.
Tweaks
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This was good, but it needed a little tweaking. I tasted the marinade prior to putting the beef in and the olive oil taste (or lack of taste) was overwhelming. I added balsamic vinegar, worcestershire and dijon mustard (and I used a tablespoon of fresh thyme instead of dried). I cooked it in the oven on 500 until I got a nice sear and finished it in the crock pot with a little leftover marinade. The marinade and juices make an awesome gravy. I will definitely make this again, but I think I will use beef stock/broth instead of olive oil.
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!