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| You will need: Eye of round roast with a small amount of fat 4 cloves of garlic Rosemary Olive oil Encore Mushroom Beef Dip Au Jus Mix (21g pkg) Flour Water Begin by peeling back the fat from the roast, but don�t remove it. Leave it partially connected. Peel and slice cloves of garlic into thin slices. Carefully poke deep holes into beef with a sharp knife. Push garlic slices into holes. Try to place garlic evenly. Generously coat with olive oil and rosemary. Place onto a rack over an oven pan with one inch of water. Place the trimmed fat on the top of the roast and cook at 350c for 2 hours, or until desired tenderness is reached. For dip, mix Encore contents with 2 cups of water and bring to boil. If you prefer a thicker sauce, simply add 2-3tsp flour. |
| Roast beef au jus |