Hot style eye of round
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef eye of round |
| Instant unseasoned meat | ||
| Tenderizer | ||
| 1 | cup | Hot style catsup |
| ½ | cup | Water |
| 2 | tablespoons | Worcestershire sauce |
| 1 | Minced garlic clove | |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Salt |
Directions
Sprinkle all sides of meat evenly with tenderizer, using ½ tsp. per lb. of meat. To ensure penetration, pierce all sides deeply at 1" intervals with long tined fork. In saucepan combine catsup, Worcestershire, garlic, chili powder & salt. Simmer 5 minutes. Insert spit rod through center of meat. Adjust holding forks; test balance.
Insert meat thermometer near center, not touching metal rod. Place on med hot coals around drip pan. Attach spit; position drip pan under meat. Turn on motor; lower hood or cover with foil tent. Roast until thermometer registers 140 for rare, about 1½ hours. Brush with sauce during last 30 minutes. Heat sauce & pass with meat.
File
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