Beef: BEEF APRICOT ROAST

By myriamradia

Ingredients

• Marinade:
• Serves 10 – 12
• 3- 4 lb. Certified Angus Beef eye of round roast
• 1 cup water
• 1 15 oz. Can beef broth
• 1/2 cup apple cider vinegar
• 1 cup apricot preserves
• 1 tsp. salt
• 1 medium onion, cut into wedges
• 1 medium carrot, sliced
• 1 Tbsp. Pickling spice
• 2 Tbsp. Vegetable oil
• Salt and pepper
• 1 cup whipping cream

Preparation

Step 1

Serves 10 – 12
3- 4 lb. Certified Angus Beef eye of round roast
Marinade:
1 cup water
1 15 oz. Can beef broth
½ cup apple cider vinegar
1 cup apricot preserves
1 tsp. salt
1 medium onion, cut into wedges
1 medium carrot, sliced
1 Tbsp. Pickling spice
2 Tbsp. Vegetable oil
Salt and pepper
1 cup whipping cream

Preheat oven to 350 degrees F. Combine marinade ingredients in saucepan and bring to a boil.
Chill. Place beef in roasting pan, add chilled marinade. Cover and refrigerate 6 – 8 hours or overnight.

Heat oil in skillet over high heat, place beef in hot oil, searing all sides. Season with salt and pepper.
Return seared roast to marinade. Cover and cook for 1 hour and 30 min. for a medium degree of doneness.
Remove from oven and allow to stand 5 – 10 min.

To make sauce, puree marinade until smooth and pour into saucepan. Add cream and simmer over medium-heat until thickened.

Slice beef diagonally across the grain and place on platter. Serve with sauce.