Cold Eye Of Round

• 2 c. dry red wine
• 3 shallots, minced
• 5 sprigs parsley
• 2 Tbsp. mixed fresh herbs, minced (chives, tarragon, rosemary)
• 4 Tbsp. vegetable oil
• salt and pepper to taste
• 1 (3 to 4 lb.) eye of round roast

1. In a small mixing bowl, blend all ingredients, except roast. Place beef in a separate bowl.
2. Pour marinade over.
3. Cover well. Refrigerate overnight or let stand at room temperature for 8 hours.
4. When ready to cook, remove meat from marinade.
5. Place in roasting pan.
6. Heat oven to 450u0b0.
7. Cook beef 10 minutes on 1 side. Salt and pepper, turn and cook 10 minutes.
8. Remove from pan for rare; for medium cook 15 minutes on each side; for well done, 20 minutes.
9. Wrap, refrigerate and serve chilled plain or with your favorite sauce.
10. Makes 10 servings.

red wine, shallots, parsley, herbs, vegetable oil, salt, round roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9509 (may not work)