Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Beef Eye Of Round Roast 1/4 c Red Wine Vinegar
1/2 c Cooking Oil 2 tb Crushed Rosemary
1/2 c Tomato Paste 2 ts Salt
1/4 c Imported Soy Sauce 1 x Pepper To Taste

---------------------------------GARNISHES---------------------------------
1 x Caper sauce 1 x Green Onions
1 x Paprika 1 x Parsley
1 x Tomato roses 1 x Rye Bread

Place roast in utility dish. Combine oil, tomato paste, soy sauce,
vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in
the refrigerator for 2 hours or overnight. Remove roast from marinade;
wipe with absorbent paper. Place roast, fat side up, on rack in open
roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes
per pound or to an internal temperature of 150 degrees F. for medium-rare.
Chill roast and slice. Arrange slices of cold roast beef in an
overlapping pattern on a serving platter; spoon caper sauce down center.
Sprinkle with paprika and garnish with tomato roses, green onions and
parsley. Serve with rye bread.
NOTE:
To serve as appetizer, cut cooked roast beef into cubes and serve on small
wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper
Sauce.

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