Eye Of Round Roast With Garlic Onions

Eye Of Round Roast With Garlic Onions
Source: Two-Step Diabetes Cookbook. Recipe Credit: . Photo Credit: Renée Comet.
Summary
  • Prep time
    10 min
  • Cook time
    1 hr
  • Servings
    8 Servings
  • Serving size
    3 ounces cooked beef and 2 tablespoons onion mixture
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    3 ounces cooked beef and 2 tablespoons onion mixture
  • Amount per serving Calories 185

  • Total Fat 6g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 340mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 27g
  • Potassium 310mg
  • Phosphorus 190mg

Choices/Exchanges: 1 Vegetable, 3 Protein, 1/2 Fat

Ingredients

Ingredients

  • instant coffee granules
    1 tbsp
  • chili powder
    1 tbsp
  • salt
    1 tsp
  • black pepper
    1/2 tsp
  • eye-of-round roast (trimmed)
    1
  • onion(s) (cut in 1/4-inch thick wedges)
    8 oz
  • whole head garlic (about 12–16 cloves, peeled only)
    1
  • canola oil
    1 tbsp
  • water
    1/2 cup
Directions

Directions

  1. Preheat oven to 475°F. Combine the coffee granules, chili powder, salt, and pepper and press the mixture on all sides of the beef. Place the roast in the center of a 13 × 9-inch baking pan, arrange onions and garlic around, and drizzle with oil. Bake 20 minutes, turning the beef and stirring the onion mixture after 10 minutes.

  2. Reduce oven temperature to 300°F (do not remove roast from oven). Bake 30 minutes or until a thermometer registers 120°F. Turn off oven. Place the roast on a cutting board and let stand 10 minutes before thinly slicing against the grain. Stir the water into the onion mixture in the pan, scraping the bottom and sides of the pan, and place in oven while the beef is resting. Serve with beef.

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