|4||pounds||beef eye of round roast||*|
|1/4||cup||red wine vinegar|
|1||x||black pepper||to taste*|
|1||x||caper juice||caper sauce*|
|1||x||scallions, spring or green onions||*|
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: 1996-01-27 last updated: 2012-09-22
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles