Marinade
1/2 cup dry white wine
1/4 cup olive/vegetable oil
2 tsp coarsely ground black pepper
2 tsp dill weed dried
1/2 tsp salt
2-3 lb eye of the round roast (trim fat)
2 medium onions (thinly sliced) (vidalia)
1/4 cup olive/vegetable oil
2 tsp coarsely ground black pepper
2 tsp dill weed dried
1/2 tsp salt
2-3 lb eye of the round roast (trim fat)
2 medium onions (thinly sliced) (vidalia)
- Place meat and onions in plastic bag and place in shallow dish
- Pour marinade over
- Seal bag and turn to coat
- Marinate 6-24 hours in fridge turning occasionally
- Remove meat from bag reserving marinade
- Insert meat thermometer
- Cook by indirect method at medium low heat
- Place meat on a rack in a roasting dish
- Lid down
- Cook 1 – 1 1/2 hours in 140 oven for rare
- Cook 1 1/2 – 2 hours in 160 oven for medium
Sauce
2/3 cup mayo
1/3 cup sour cream
2 tbsp horseradish (prepared)
1 tsp dried dillweed
1/8 tsp salt
1/8 tsp pepper
1/3 cup sour cream
2 tbsp horseradish (prepared)
1 tsp dried dillweed
1/8 tsp salt
1/8 tsp pepper
- Mix together ingredients, cover and chill till serving time
- To serve, bring onions and marinade to boil
- Reduce heat, cover and simmer about 12 minutes until onions softened
- Thinly slice roast and serve with onions and sauce