| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Indian | Main dish, Meats, Seasonings | 10 | Servings |
INGREDIENTS
| 3 1/2 | lb | Eye of round beef roast |
| 1/3 | c | Soy sauce |
| 3 | tb | Maple syrup |
| 1/3 | c | Lime juice (fresh) |
| 1/3 | c | Sherry wine (dry) |
| 1/4 | c | Cilantro (fresh); chopped |
| 3 | tb | Garlic; minced |
| 2 | tb | Vegetable oil |
| 1 | tb | Ginger; minced |
INSTRUCTIONS
Place roast in a large, heavy-duty, plastic food bag. Combine soy sauce and remaining seven ingredients, then pour over roast in plastic bag. Seal bag and marinate in refrigerator overnight, turning occasionally. Remove roast from marinade; pour marinade into a small saucepan and bring to a boil, then set aside. Place roast on a rack in a large roasting pan. Roast, uncovered at 350 degrees for 1 1/2 hours or until meat thermometer inserted in thickest part of roast registers 145 degrees for medium-rare or 160 degrees for medium. Baste every 30 minutes with reserved marinade. Try this with a nice Merlot. Contributor: Indianapolis Woman Magazine, entered by Roy Olsen Posted to MM-Recipes Digest V4 #264 by roy@indy.net (Roy) on Oct 7, 1997
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