Eye Of Round Roast With Rosemary And Potatoes

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Filed Under: Recipes
Last Reviewed 06/30/2014

Eye Of Round Roast With Rosemary And Potatoes

A Heart-Healthy Entrée Recipe

  • 2 lb. eye of the round roast
  • 1/8 tsp. rosemary, crushed
  • 1/4 tsp each of Celtic sea salt and freshly ground pepper
  • 2 onions, sliced
  • 2 tomatoes, sliced
  • Fresh parsley, chopped

Preheat over to 350° F. Trim off excess fat from the roast and sprinkle with crushed rosemary, sea salt, and freshly ground pepper to taste. Place the roast on a rack in roasting pan and add one ounce of water. Roast until tender, approximately 1-1/2 hours. Slice thin and serve with raw sliced onion and tomatoes sprinkled with fresh parsley.

Makes 4 servings.

Nutrition Facts (per serving): Calories 284, Fat 7 g, Sodium 97 mg, Carbs 7 g, Fiber 2 g, Protein 45 g

See more heart-healthy entrée recipes or search all heart-healthy recipes.

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