Eye Of Round Roast With Mustard Caper Sauce

• 3lb eye of round
• 1T kosher salt
• 1T thyme
• 1/2T pepper
• 1/2T onion salt
• Sauce
• 1T butter
• 1T flour
• 1C broth
• 1C water
• 2T mustard
• 2T drained capers

1. Pre-heat oven to 500F then drop to 475F.
2. Mix spices together and rub over the meat.
3. Place roast in open pan (preferably a fry pan that can be used later to make sauce)
4. Roast for 7 minutes per pound at 475C (3lb roast 21minutes)
5. Turn oven off and let roast sit for 2 1/2 hours. Do not open the door at all during this time!
6. Remove the roast from the oven, cover with foil and let sit while make sauce. When ready carve into thin slices to serve.
7. Sauce:
8. add butter to dripping, stir to melt
9. add flour, wisk until combined and thickened
10. add broth and water, wisk while boiling for at least 8 minutes until volume is reduced to 1.25C.
11. Add 2T mustard and drained capers.
12. Mix and serve with meat.

t, t, t, t, sauce, t, t, broth, water, t, t

Taken from www.epicurious.com/recipes/member/views/eye-of-round-roast-with-mustard-caper-sauce-52112001 (may not work)