"The belly rules the mind."--Spanish Proverb

Fiesta Eye of Round Roast Recipe

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This recipe for Fiesta Eye of Round Roast, by , is from The Gandy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gene Gandy
Added: Thursday, November 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Reynolds Oven Bag, large size
1/4 c flour
1 jar (16 oz) chunky medium salsa
1 clove garlic, crushed
3 to 3 1/2 lb boneless eye of round roast
7 medium carrots, diagonally sliced
4 medium red potatoes, cut in quarters
1 green or yellow bell pepper, cut in strips
1 medium onion, cut in thin wedges

Directions:
Directions:
Preheat oven to 325. Shake flour in Reynolds Oven Bag and place in 13x9x2 baking pan. Add salsa and garlic. Squeeze oven bag to blend in flour. Place roast in bag; turn bag over to coat roast with salsa. Arrange potatoes, carrots, onion and green pepper in oven bag around roast. Close oven bag with nylon tie; cut six 1/2 inch slits in top. Bake 2 to 2 1/2 hours until roast is tender and meat thermometer reads 145F. Let stand in oven bag 5 minutes before slicing.

Personal Notes:
Personal Notes:
Dad discovered this recipe and tried it the first time on 2/5/2001.

 

 

 

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