"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eye of Round in Red Wine Recipe

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This recipe for Eye of Round in Red Wine, by , is from TRIED AND TRUE: BY SHERYL MOBERLY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheryl Moberly
Added: Saturday, September 12, 2009


1 5 lb. Eye of Round Roast
1 Clove Garlic, cut in 8 slices
1tsp. Salt
1/2 tsp Pepper
1 tsp. Dried Thyme Leaves

1/2 c bottled Italian Dressing
1 c Dry red Wine
1 Bay Leaf, crumbled

8 tbsp. Roast Drippings
2 tbsp. Flour
1 c Dry Red Wine
1/4 tsp. Salt
1/4 tsp. Pepper

Prepare roast 24 hours before serving. Wipe roast and make 8 slices, 1-inch deep across top of meat. Insert sliver of garlic in each slit. Rub surface of meat with salt, pepper and thyme.

FOR MARINADE: In a bowl, combine Italian dressing, wine and bay leaf. Place roast in a dutch oven and pour marinade over roast. Cover tightly, refrigerate overnight and turn twice.

Preheat oven to 450.

In a shallow roasting pan, place meat and roast 25 minutes. Pour marinade over meat and roast 25 minutes longer. Remove meat.

FOR SAUCE: In a small saucepan combine roast drippings, flour, wine, salt and pepper. Bring to a boil and simmer 3 minutes.

Add a little water if sauce is too thick.

Slice meat thinly on diagonal.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Marinade overnight. 1 hour for Dinner.




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