This #SundaySupper we are featuring old school / retro recipes. I didn’t go very traditional like a tuna noodle casserole, but this recipe is retro to our family. Nana has been making this roast for decades. For Christmas she gave me a few local cookbooks and made sure to point out what page I could find this one on.
Nana mentioned in the book that it is a great dish to bring to tailgates. Since it’s served cold you can just grab it out of the cooler when you get to your location and you are ready to go. It is delicious served on buns or just by itself. We decided to make sliders out of it for dinner.
I had never tried this recipe before this week so I was looking forward to the roast beef that everyone in the family raves about. My husband who isn’t even a huge beef fan liked it. The flavors are so simple, but work so well together.
- 2 ½ -3 lb Eye Round Roast
- 1⅓ cup olive oil
- ½ cup vinegar
- 2 cloves garlic
- 2 teaspoons sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoons dry mustard
- Dash of pepper
- Roast the beef at 325 degrees for 1 – 1 ½ hours or until meat thermometer reads rare.
- Allow to cool and slice thin.
- Arrange in shallow dish and add oil, vinegar, garlic, sugar, salt, mustard and pepper.
- Allow meat to chill 2-3 hours it will continue to get more done as it marinates.