Beef With Caper Sauce

Servings: 12
Ingredients:

4 lb Beef Eye Of Round Roast
1/2 c  Cooking Oil
1/2 c  Tomato Paste
1/4 c  Imported Soy Sauce
1/4 c  Red Wine Vinegar
2 T  Crushed Rosemary
2 t  Salt
1 x  Pepper To Taste
-------------------------GARNISHES-------------------------
1 x  Caper sauce
1 x  Paprika
1 x  Tomato roses
1 x  Green Onions
1 x  Parsley
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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