Disclaimer: The reviewer has received the product/service at a reduced price or for free. I am being compensated to participate in #Switch2Swerve challenge through the Bookieboo Influencer Network . I did switch out my regular sweetener for the Swerve Sweetener from November 18, 2013 through December 20, 2013. All opinions are my own and are my honest opinions based on my own experience with the product.
This chocolate cranberry eye of round roast recipe is absolutely delicious and perfect for the holiday season!
Round Roast Recipe With Swerve Sweetener
I found a meat recipe that used sugar – and I made the #Switch2Swerve with the recipe.
In fact, two of the items on the menu that day contained Swerve Sweetener.
My menu was Chocolate Cranberry Eye Of Round Roast with Hot And Spicy Carrots and Bow Tie Pasta In A Creamy Sage Sauce.
Both the roast and the carrots called for sugar.
Instead of sugar, I used Swerve Sweetener.
Thoughts On The Preparation Of This Round Roast Recipe
The recipes turned out fine – and in fact the Chocolate Cranberry Eye Of Round Roast is a recipe I will make again, but the next time instead of cooking it in the Flavor-Wave Turbo Oven, I intend to cook it in my electric skillet.
You see, I love roasts cooked in the electric skillet because all the juices turn into this delicious gravy – and if I add potatoes and carrots to the skillet they turn out so good none are left.
Anyway, back to the Chocolate Cranberry Eye Of Round Roast recipe.
This recipe takes a little preparation because of the homemade spice blends I used.
The nice thing is you can make up the seasoning salt and C-Spice ahead of time and just keep it on hand.
That is what I do.
Here is the recipe.
This Chocolate Cranberry Eye Of Round Roast Recipe is juicy and delicious made in the FlavorWave Turbo Oven however you can make in a skillet to oven too.
- Lay the eye of round roast on a stack of paper towels that are about four paper towels thick and folded in half.
- Put a second stack of paper towels, again about four towels thick and folded in half on top of the eye of round roast and pat the roast down.
- Turn the roast over, keeping the paper towels on it and pat it down again. What you are doing is removing the excess blood and other liquids from the meat. This process tenderizes the meat.
- Place the dry eye of round roast onto the roasting rack or into the roasting pan.
- Drizzle the rosemary olive oil evenly across the top of the roast.
- Drizzle the cranberry balsamic vinegar evenly across the top of the roast.
- Combine the thyme, garlic powder, gourmet seasoning salt, C-Spice and Swerve Sweetener in a bowl and stir to mix.
- Sprinkle the spice mixture evenly across the top of the eye of round roast. You can use the whole spice mixture on one side like I did, or use half on one side and half on the other side.
- Once the seasonings are on the eye of round roast, place the lid on the FlavorWave Turbo Oven and set it to 350 degrees F.
- The roast cooks best on the bottom rack, but because I wanted the top of the roast a little crisper, I started cooking it on the top rack, then moved it to the bottom rack after about 30 minutes. If you are cooking it using another method, cover with a lid or foil.
- Set the timer on the FlavorWave Turbo Oven for 60 minutes, making sure to turn it over and put it on the lower rack after 30 minutes. If you notice the top of the roast getting too crisp or black looking, go ahead and put it on the lower rack before the 30 minutes are up.
- The FlavorWave Turbo Oven does all the work of cooking the meat. I really do like this small appliance. After the hour is up, take the internal temperature of the meat. I wanted my eye of round roast well done, so 163 degrees F was the temperature I needed. The roast wasn’t quite there so I turned it back on for about five more minutes.
- Once the roast is to the correct internal temperature for the doneness that you prefer, put the eye of round roast on a plate and make a foil tent above it.
- Allow the roast to sit under the foil tent (both sides of the tent should be open) and rest for five to ten minutes while you finish preparing the rest of the meal.
- Juices will flow around the roast. This is ok. You can use some of the juice on the meat when you serve it.
- Slice going in the direction of the grain of the meat.
- Serve hot.
Remember – Swerve measures out cup for cup just like sugar, so you don’t have to worry about doing any crazy math to figure out how to use it in your recipes.
I highly recommend the following articles:
- Bow Tie Pasta In A Creamy Sage Recipe Sauce
- Easy Tuna Noodle Recipe
- Gluten Free Green Bean and Pasta Casserole Recipe
- Five 30 Minute Or Less Dinner Ideas For Tonight
- BBQ Oven Ribs Recipe
Use the buttons on the right hand side of the screen to share this article with friends or family who might find it useful. Pin the picture below to your pinboard on Pinterest for future reference.