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
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