Spicy Marinated Eye of Round

We use the slow-cooker a couple times a month, often doing the same thing. I decided to change things up and used this recipe. Overall, this was not as spicy as the name would lead you to believe. Next time, we would probably leave out the nutmeg and the cloves and bump up the hot sauce.

Spicy Marinated Eye of Round
Southern Living Slow-Cooker Cookbook

1 (3-5) pound eye of round roast
1/2 tsp salt
1/4 tsp pepper
1 sweet onion, sliced
Spicy Sauce (see recipe below)

Spicy Sauce
2 cups ketchup
2 cups water
1/3 cup red wine vinegar
1/4 cup firmly packed brown sugar
2 tbls Worcestershire sauce
1 tsp dry mustard
1 tsp dried oregano
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp hot sauce
1 bay leaf

1. Cut roast in half, and sprinkle with salt and pepper. Place roast and onion in a 5-quart slow cooker. Stir together ingredients for Spicy Sauce, and pour mixture over uncooked roast.

2. Cover and cook on high for 9 hours.

3. Remove roast; cool slightly, and shred roast. Return to sauce in slow cooker.

I served this over garlic toast with cornbread muffins on the side. I made the muffins quick and dirty: a box of corn bread mix and I tossed in about a cup of shredded cheddar cheese to add a bit more flavor.

1 comment:

  1. This sounds incredible. Chris loves eye of the round, but we always make it the same way. I'm definitely going to try this recipe the next time I make it.