Jalapeno Studded Garlic Roast
- SERVES
- 8
- COOK TIME
- 1 Hr 20 Min
We usually put the seasoning on the outside of a roast, but Jalapeno Studded Garlic Roast has the seasoning baked inside the meat for an extra burst of flavor.
What You'll Need
- 1 (3- to 3-pound) beef eye of the round roast
- 2 tablespoon chopped jalapeno peppers
- 20 garlic cloves
- 2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 3/4 cup ready-to-use beef broth
- 6 scallions, chopped
- 3 tablespoon cornstarch
What to Do
- Preheat the oven to 350 degree F.
- With a sharp paring knife, carefully pierce the surface of the roast evenly 20 times, making each hole about 1-1/2 inches deep. Stuff the jalapeño peppers evenly into the cuts, then place a garlic clove into each cut. Rub the roast all over with the salt and cayenne pepper.
- Coat a large oven-proof pot with nonstick vegetable spray and heat over medium heat. Place the roast in the pot and brown for 8 to 10 minutes, or until browned all over. Add the broth and scallions; cover and bake for 1 to 1-1/4 hours, or until a meat thermometer inserted in the center of the roast registers 160 degree F., or until desired doneness.
- Remove the roast to a cutting board; skim and discard the excess fat from the pan juices.
- In a small bowl, combine the cornstarch and 1/2 cup of the pan juices. Return the cornstarch mixture to the pot and cook over medium heat for 3 to 5 minutes, or until thickened.
- Slice the roast and place the slices on a serving platter. Pour the sauce over the top before serving.