Jalapeno Studded Garlic Roast

(0 Votes)
EDR Jalapeno Studded Garlic
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 tablespoons chopped jalapeno peppers
  • 20 garlic cloves
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 3/4 cup ready-to-use beef broth
  • 6 scallions, chopped
  • 3 tablespoons cornstarch

What to Do

  1. Preheat the oven to 350 degree F.

  2. 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.

  3. 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.

  4. Remove the roast to a cutting board; skim and discard the excess fat from the pan juices.

  5. 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.

  6. Slice the roast and place the slices on a serving platter. Pour the sauce over the top before serving.

Notes

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 313
  • Calories from Fat 128
  • Total Fat 14g 22 %
  • Saturated Fat 5.6g 28 %
  • Trans Fat 0.0g 0 %
  • Protein 38g 76 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 116mg 39 %
  • Sodium 879mg 37 %
  • Total Carbohydrates 6.2g 2 %
  • Dietary Fiber 0.5g 2 %
  • Sugars 0.4g 0 %

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