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Eye of Round With Roasted-Garlic Sauce

Yield 16 servings (serving size: 3 ounces beef and 2 tablespoons sauce)
Any leftover roast beef and garlic sauce can be used for French-dip sandwiches.


  • 3 whole garlic heads
  • 2 cups fat-free beef broth, divided
  • 4 teaspoons dried marjoram, divided
  • 1 teaspoon salt, divided
  • 8 garlic cloves, peeled
  • 2 large shallots, peeled
  • 1 (4-pound) lean eye-of-round roast
  • 1/2 teaspoon pepper
  • 1 tablespoon brandy

Nutrition Information

  • calories 180
  • caloriesfromfat 28 %
  • fat 5.6 g
  • satfat 2.1 g
  • monofat 2.4 g
  • polyfat 0.2 g
  • protein 26.2 g
  • carbohydrate 4.8 g
  • fiber 0.3 g
  • cholesterol 59 mg
  • iron 2 mg
  • sodium 211 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 350°.

  2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Place garlic heads in a 1-quart baking dish; add 1/2 cup broth. Cover and bake at 350° for 1 hour. Cool 10 minutes; remove garlic heads, reserving cooking liquid. Separate cloves; squeeze to extract garlic pulp, and discard skins. Place reserved cooking liquid, garlic pulp, 1 1/2 cups broth, 1 teaspoon marjoram, and 1/2 teaspoon salt in a food processor; process until smooth. Set garlic sauce aside.

  3. Combine 3 teaspoons marjoram, 1/2 teaspoon salt, 8 garlic cloves, and shallots in a food processor; process to a coarse paste. Trim fat from roast; make 3/4-inch-deep slits into roast. Spoon 1/4 teaspoon marjoram paste into each slit; rub roast with remaining paste. Sprinkle roast with pepper. Cover and chill 1 hour.

  4. Preheat oven to 325°.

  5. Place roast on a broiler pan; insert meat thermometer into thickest portion of roast. Bake at 325° for 2 hours or until thermometer registers 145° (medium-rare) or desired degree of doneness. Place roast on a platter; cover with foil. Let stand 15 minutes. Set pan and drippings aside.

  6. Add brandy and 1/2 cup garlic sauce to broiler pan, scraping the pan to loosen browned bits. Combine brandy mixture and remaining garlic sauce in a saucepan; bring to a boil. Cut roast across grain into very thin slices; serve with garlic sauce.

  7. Note: Omit brandy, if desired