Roast Beef With Garlic-Basil Puree
|Water||1 1⁄2 Cup (24 tbs)|
|Garlic||6 Clove (30 gm), unpeeled|
|Packed chopped basil||1⁄4 Cup (4 tbs) (fresh)|
|Beef eye of round roast||3 Pound (1 piece)|
|Vegetable cooking spray||1|
Bring water to a boil in a medium saucepan, add garlic.
Cover; reduce heat to medium-high, and cook 30 minutes.
Combine garlic, basil, and salt in a food processor; process until smooth.
Trim excess fat from roast.
Rub garlic puree over entire surface of meat.
Coat rack of a broiler pan with cooking spray.
Place roast on rack.
Insert meat thermometer into thickest parr of roast, cover with aluminum foil, and bake at 450Â° for 20 minutes.
Uncover and bake an additional 25 to 30 minutes or until meat thermometer registers 140Â° (rare) or 160Â° (medium).
Let roast stand at room remperature 15 minutes before cutting across grain into thin slices.