Shelly's Recipe

MARINATED ROUND ROAST

Category: Roasts/Tenderloin - Beef

1 cup soy sauce
3/4 cup red wine vinegar
1 tbsp tomato paste
3 clove garlic, minced
1 tsp red pepper flakes and paprika
1/2 cup coarsely ground peppercorns
1 (5-6 lb) eye round roast, trimmed
1/4 cup water
1 1/2 tbsp cornstarch
Sauteed sliced mushrooms

Stir together first 6 ingredients. Press peppercorns into roast and add to marinade. Cover and chill for 8 hours, turning roast occasionally. Remove roast from marinade, reserving 1 cup marinade. Wrap roast in foil, sealing well. Place in a shallow roasting pan and bake at 300 for 2 hours or until done. Remove from oven; unwrap foil and drain, reserve juices. Increase oven temperature to 350. Return roast to pan and bake 15 minutes. Allow to rest about 15 minutes before slicing.

Combine 1/4 cup water and cornstarch in a saucepan, stirring until mixture is smooth. Stir in reserved juices and reserved 1 cup marinade. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly for 1 minute. Stir in mushrooms and serve with roast.