Eye of round roast is stuffed with chorizo and marinated in a Cuban-inspired blend of citrus juices, garlic, and oregano, then slowly cooked until tender.
The Mediterranean essence of rosemary, garlic and olive oil does extraordinary things to a juicy pork tenderloin roast. Try this classic combination when you are in the mood for a simply sensational meal.
This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
'This is by far the simplest way to make roast beef and gravy,' assures Abby Metzger of Larchwood, Iowa. 'On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad.'
