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Beef With Caper Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF WITH CAPER SAUCE
 Categories: Roast, Beef, Meats
      Yield: 12 Servings
 
      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 tb Crushed Rosemary
      2 ts Salt
      1 x  Pepper To Taste

MMMMM-------------------------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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