Apricot Marinated
Eye of Round Roast
1 cup water
2 cups beef broth
1/2 cup cider vinegar
1 cup apricot preserves
1 teaspoon salt
1 onion, chopped
1 carrot, chopped
1 1/4 teaspoons pickling
spice
4 pounds eye of round
roast
salt and pepper
to taste
2 tablespoons vegetable
oil
1 cup heavy cream
1.
In a medium saucepan over medium high heat, combine the water, beef
broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice.
2.
Stir together.
3.
Bring to a boil.
4.
Remove from heat.
5.
Cover and refrigerate until well chilled.
6.
Place roast in a 9x13 inch baking dish.
7.
Pour chilled marinade over roast.
8.
Cover and refrigerate for up to 24 hours.
9.
Preheat oven to 350 degrees F.
10.Heat
the oil in a large skillet over medium high heat.
11.Place
the roast in the skillet.
12.Sear
the meat, browning well on all sides.
13.Season
with salt and pepper to taste.
14.Return
meat to the baking dish.
15.Cover.
16.Bake
at 350 degrees F for 1 1/2 hours.
17.Remove
from oven.
18.Let
meat rest for 5 to 10 minutes.
19.To
make the gravy, transfer the sauce from the baking dish to a blender.
20.Puree
until smooth.
21.Pour
into a medium saucepan over medium heat.
22.Stir
in the cream.
23.Simmer
until thickened, about 15 to 20 minutes.
24.Slice
meat and serve with the sauce.
Serves
10 to 12
