Marinated Eye of Round with Horseradish Sauce
(from mayflowerkids’s recipe box)
Yield 30 to40 servings (appetizer)
Source: Party Receipts
- 4 lbs eye of round roast
- 1 c soy sauce
- 1/4 to 1/2 c gin
- 1/2 c vegetable oil
- 4 cloves garlic, crushed
- Horseradish sauce*
- 30 to 40 Parker House rolls
Place the roast in a large Ziploc bag. In a small bowl combine the soy sauce, gin, oil and garlic and mix well. Pour the marinade into the bag with the roast, close the bag well, and refrigerate for 48 hours, turning the roast several times.
When ready to cook the meat, preheat the oven to 350F.
Pat the roast dry and bake until a meat thermometer registers medium-rare, about 1 hour. Remove the roast from the oven and immediatel wrap it in foil and refrigerate (to stop the meat from continuing to cook).
At serving time, slice the meat very thin and serve on the rolls with Horseradish Sauce