Beef with Caper Sauce

10 hours Prep: 30 minutes Cook: 90 minutes

188 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	pounds	beef eye of round roast
1/2	cup	vegetable oil
1/2	cup	tomato paste
1/4	cup	soy sauce
1/4	cup	red wine vinegar
2	tablespoons	rosemary leaves	crushed
2	teaspoons	salt
1	x	black pepper	to taste

Garnishes
1	x	caper juice	caper sauce
1	x	paprika
1	x	tomato	roses
1	x	scallions, spring or green onions
1	x	parsley leaves
1	x	rye bread

Directions

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.

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Nutrition Facts

Serving Size 64g

Amount per Serving

Calories 188 88% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1408mg	59%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	6%
Sugars 3.0g
Protein 2.0g	3%

Vitamin A	7%		Vitamin C	9%
Calcium	2%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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