Eye Of Round Roast With Onion Sauce
|Beef eye of round roast||3 Pound (1 Whole)|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Dried whole thyme||1 Teaspoon|
|Dried rosemary||1 Teaspoon, crushed|
|Ground red pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable cooking spray||1|
|Water||2 Cup (32 tbs)|
|Onions||2 Large, thinly sliced and separated into rings|
|Skim milk||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
Trim fat from roast.
Place roast in a shallow dish.
Combine wine and next 6 ingredients, stirring well.
Pour mixture over roast.
Cover and marinate in refrigerator 8 to 10 hours, turning occasionally.
Remove roast from marinade, reserving marinade.
Place roast on rack of a broiler pan coated with cooking spray.
Insert meat thermometer into thickest part of roast, if desired.
Pour water into broiler pan.
Cover with aluminum foil, and bake at 450° for 20 minutes.
Uncover and bake an additional 55 minutes or until meat thermometer registers 150° (medium-rare), basting roast frequently with marinade.
Let roast stand 15 minutes; cut diagonally across grain into thin slices.
Transfer sliced meat to a serving platter, and keep warm.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion; cook 15 minutes or until tender, stirring frequently.
Combine milk, cornstarch, and mustard, stirring until smooth.
Gradually add milk mixture to onion, stirring constantly until thickened and bubbly.