Beef With Caper Sauce

Total Time: 3 hrs 20 mins Preparation Time: 2 hrs Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 4 lbs beef eye round
• 1/2 cup cooking oil
• 1/2 cup tomato paste
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons rosemary, crushed
• 2 teaspoons salt
• pepper
• caper sauce
• paprika
• tomato roses
• green onion
• parsley
• rye bread

Recipe

• 1 place roast in utility dish.
• 2 combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight.
• 3 remove roast from marinade; wipe with absorbent paper.
• 4 place roast, fat side up, on rack in open roasting pan.
• 5 roast in moderate oven (350 degrees f.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees f. for medium-rare.
• 6 chill roast and slice.
• 7 arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center.
• 8 sprinkle with paprika and garnish with tomato roses, green onions and parsley.
• 9 serve with rye bread.
• 10 note:
• 11 to serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit.
• 12 dip beef cubes in caper sauce.