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Beef with Caper Sauce

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. Prep
30 min.
90 min.
Ready In
10 hrs
6 servings
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Metric measurements


4pounds beef eye of round roast *
1/2cup vegetable oil
1/2cup tomato paste
1/4cup soy sauce
1/4cup red wine vinegar
2tablespoons rosemary leaves crushed
2teaspoons salt
1x black pepper to taste*
1x caper juice caper sauce*
1x paprika *
1x tomato roses*
1x scallions, spring or green onions *
1x parsley leaves *
1x rye bread *
* not incl. in nutrient facts


Place roast in utility dish.

Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight.

Remove roast from marinade; wipe with absorbent paper.

Place roast, fat side up, on rack in open roasting pan.

Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare.

Chill roast and slice.

Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center.

Sprinkle with paprika and garnish with tomato roses, green onions and parsley.

Serve with rye bread.

NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit.

Dip beef cubes in Caper Sauce.

First published: last updated: 2012-09-22

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 18888% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1408mg 59%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 9%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
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