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Nutrition Facts
Serving Size 239 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 1400 mg 58%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 35 g
Vitamin A 15% • Iron 30%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Herb Eye Of Round With Wine Sauce

Prep Time
24 h 20 m
Cook Time
1 h 45 m
Total Time
26 h 5 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp H-E-B Extra Virgin Olive Oil
3 Lb H-E-B Eye of Round Roast
2 Tsp H-E-B Oregano
2 Tsp Central Market Organics Thyme
2 Tsp Central Market Organics Paprika
2 Tsp kosher salt
1 Tsp garlic powder
1 Tsp Hill Country Fare Onion Powder
1 Tsp McCormick White Pepper Ground
1 Tsp H-E-B Black Pepper
1 cup(s) Concha Y Toro Cabernet Merlot
1 cup(s) water
1 2.2 oz package Lipton's Beefy Onion Soup Mix
7 Oz Herdez Salsa Ranchera
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Instructions

1
Rub oil over entire surface of beef roast.
2
Blend oregano ,thyme, paprika, salt, garlic powder, onion powder, peppers and pat evenly over roast.
3
Wrap roast tightly with plastic wrap.
4
Place in a large sealable plastic bag or in a glass dish and refrigerate 24 hours to cure meat.
5
Heat oven to 325°F.
6
Remove roast from plastic wrap. Place on a rack in shallow baking pan.
7
Roast 35 minutes per pound, about 1 1/2 to 1 3/4 hours, or until a meat thermometer inserted in center of the thickest part reads 135°F.
8
Remove roast from oven to a cutting board. Reserve pan juices.
9
Let roast stand 15 minutes while preparing sauce.
10
Combine wine, water, soup mix and salsa with pan juices and bring to a boil.
11
Reduce heat to medium and simmer 10 minutes.
12
Carve roast across the grain into paper thin slices. Serve beef with sauce.

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