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Eye of the Round

Toni Jorgensen, from Rib City, makes Eye of the Round
Eye of the Round
2½ - 3 Lbs. carrots
Onion
red or gold potato
Leeks (optional)
Parsnips
Garlic
Cut Veggies into a long diagonal slice in strips
place veggies in roasting pan with olive oil and spices
onion salt,salt and pepper to taste

Season for the top of the roast
1 kosher salt
1 tsp. coarse black pepper
½ Tbsp. thyme
4-6 cloves garlic
mix together in a bowl
wash roast and pat dry
put the spices on the roast place in a roasting pan place veggies either under the roast place the roast on top of sliced Fresh Veggies.
Cook on Bake @ 450 degrees for 2-1/2 hours to internal tempeture of 130 degress for meat to be meduim 145 med well to well ..

www.ribcityutah.com
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