Apricot-Marinated Eye of Round Roast

Ingredients

• 2.5 pounds eye of round roast
• 1/4 cup apricot preserves
• 1/4 cup soy sauce
• 1/4 cup white wine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together the apricot preserves, soy sauce, white wine, olive oil, garlic, salt, and pepper.
2. Place the roast in a large zip-top bag, and pour the marinade over it. Close the bag, and massage the marinade into the roast.
3. Refrigerate the roast for at least 8 hours and up to overnight, turning the bag occasionally.
4. Preheat the oven to 350 degrees F.
5. Remove the roast from the bag, and place it in a roasting pan. Reserve the marinade.
6. Roast for 1 hour and 10 minutes, or until the internal temperature of the roast reaches 125 degrees F (for medium-rare).
7. Remove the roast from the oven, and let it rest for 10 minutes before carving.
8. Meanwhile, pour the reserved marinade into a small saucepan, and bring to a boil over high heat. Boil for 2 minutes, or until the sauce thickens.
9. Carve the roast and serve with the sauce.

Interesting Facts

• Eye of round roast is a lean cut of meat, so it is important not to overcook it.
• The eye of round roast is often used in French cuisine and is known as bavette.
• The apricot glaze in this recipe is a delicious combination of sweet and tangy flavors.