Beef With Caper Sauce Recipe

• 4 lb Beef Eye Of Round Roast
• 1/2 c. Veg. oil
• 1/2 c. Tomato Paste
• 1/4 c. Imported Soy Sauce
• 1/4 c. Red Wine Vinegar
• 2 Tbsp. Crushed Rosemary
• 2 tsp Salt
• 1 x Pepper To Taste
• 1 x Caper sauce
• 1 x Paprika
• 1 x Tomato roses
• 1 x Green Onions
• 1 x Parsley
• 1 x Rye Bread

1. Place roast in utility dish.
2. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hrs or possibly overnight.
3. Remove roast from marinade; wipe with absorbent paper.
4. Place roast, fat side up, on rack in open roasting pan.
5. Roast in moderate oven (350 degrees F.) 18 to 20 min per lb.
6. or possibly to an internal temperature of 150 degrees F. for medium-rare.
7. Refrigerateroast and slice.
8. Arrange slices of cool roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center.
9. Sprinkle with paprika and garnish with tomato roses, green onions and parsley.
10. Serve with rye bread.
11. NOTE: To serve as appetizer, cut cookedroast beef into cubes and serve on small wooden picks inserted in cabbage head or possibly fruit.
12. Dip beef cubes in Caper Sauce.

beef, oil, tomato paste, soy sauce, red wine vinegar, rosemary, salt, pepper, caper, paprika, tomato roses, green onions, parsley, rye bread

Taken from cookeatshare.com/recipes/beef-with-caper-sauce-82727 (may not work)