Apricot Roast - 10 servings

Preparation: 15 min. Cooking: 1 hrs. 40 mins. Other: 8 hrs. Total: 9 hrs. 55 mins.

Presented by Certified Angus Beef

2-1/4 lbs beef eye of round roast
1 cup water
2 cups beef broth
1/2 cup cider vinegar
1 cup apricot preserves
1 tsp salt
1 medium onion, cut into wedges
2/3 cup medium fresh carrots, sliced
1 Tbsp seasoning, mixed, pickeling
1 Tbsp vegetable oil
1 cup whipping cream

Combine marinade ingredients (water,broth,vinegar,appricot preserves, salt, onion, carrot,and pickling spice)in saucepan and bring to boil. Chill. Place beef in roasting pan; add chilled marinade. Cover and refrigerate 6-8 hours or overnight. Preheat oven to 350°F. Heat oil in skillet over high heat; place beef in hot oil, searing all sides. Season with salt and pepper. Return seared roast to marinade. Cover and cook for 1 hour and 30 minutes for a medium degree of doneness. Remove from oven and allow to stand 5-10 minutes. To make sauce, puree marinade until smooth and pour into saucepan. Add cream and simmer over medium heat until thickened. Slice beef diagonally across the grain and place on platter. Serve with sauce.

Calories	Fat	Carbs	Protein	Fiber	Sugar	Cholesterol	Sodium
260 Cal	8.5 g	23 g	24 g	0.56 g	15 g	55 mg	450 mg

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Nutrients

Calories	260 Cal
Fat	8.5 g
Carbs	23 g
Protein	24 g
Fiber	0.56 g
Sugar	15 g

Fats

Fat	8.5 g
Fat, Sat.	3.6 g
Fat, Mono.	2.7 g
Fat, Poly.	1.3 g
Cholesterol	55 mg

Vitamins

Choline	5.1 mg	0.92%
Niacin	4.4 mg	27%
Panto. Acid	0.53 mg	11%
Riboflavin	0.16 mg	13%
Thiamin	0.07 mg	5.8%
Vitamin A	1600 IU	52%
Vitamin B₆	0.34 mg	21%
Vitamin B₁₂	1.2 mcg	51%
Vitamin C	4.2 mg	4.7%
Vitamin D	0 IU	0%
Vitamin E	0.95 mg	6.3%
Vitamin K	6.1 mcg	5.1%

Minerals

Calcium	33 mg	3.3%
Copper	0.11 mg	12%
Fluoride	32 mcg	790%
Iron	2.3 mg	29%
Magnesium	22 mg	5.3%
Manganese	0.11 mg	1.6%
Phosphorus	170 mg	24%
Potassium	300 mg	6.5%
Selenium	29 mcg	53%
Sodium	450 mg	30%
Zinc	4 mg	36%

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