Roasted Eye of Round with Black Olives and Anchovies
- Makes8-10 servings
- Cook Time2¾ hours
- Active time plus cooling20 minutes active
Black olive tapenade made into a seasoning paste with anchovies, garlic and thyme lend this roast bold Mediterranean flavor. If you prefer, instead of tapenade, use 6 tablespoons chopped pitted black olives plus 2 tablespoons chopped drained capers. Cut the meat into thin slices to optimize tenderness.
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