Peppered Rib-Eye Roast Recipe

Name: Peppered Rib-Eye Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy sauce; 3/4 cup red wine vinegar; 1 tablespoon tomato paste; 3 garlic cloves, minced; 1 teaspoon paprika; 1/2 cup assorted coarsely ground peppercorns; 1/2 teaspoon ground cardamom; 1 (5- to 6-pound) eye of round roast, trimmed; 1/4 cup water; 1 1/2 tablespoons cornstarch; Sauteed sliced mushrooms (optional)

Servings: persons

1 cup soy sauce
3/4 cup red wine vinegar
1 tablespoon tomato paste
3 garlic cloves, minced
1 teaspoon paprika
1/2 cup assorted coarsely ground peppercorns
1/2 teaspoon ground cardamom
1 (5- to 6-pound) eye of round roast, trimmed
1/4 cup water
1 1/2 tablespoons cornstarch
Sauteed sliced mushrooms (optional)

1
Stir together first 5 ingredients.
2
Combine peppercorns and ground cardamom; press into roast. Place roast in a shallow dish; pour marinade over roast. Cover and chill 8 hours, turning roast occasionally.
3
Remove roast from marinade, reserving 1 cup marinade. Wrap roast in aluminum foil, sealing well; place in a shallow roasting pan.
4
Bake at 300u00b0 for 2 hours or until done. Remove from oven; unwrap foil, and drain, reserving juices. Increase oven temperature to 350u00b0; return roast to pan, and bake 15 minutes.
5
Combine 1/4 cup water and cornstarch in a saucepan, stirring until mixture is smooth. Stir in reserved juices and reserved 1 cup marinade.
6
Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Stir in mushrooms, if desired. Serve with roast.
7
Prep: 15 min.; Chill: 8 hrs.; Bake: 2 hrs., 15 min.; Cook: 3 min.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup soy sauce, 3/4 cup red wine vinegar, 1 tablespoon tomato paste, 3 garlic cloves, minced, and more.

Yes, Peppered Rib-Eye Roast falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppered Rib-Eye Roast

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