Ruby Glazed Roast Beef (Inside Round Or Eye Of Round)

1. Place the roast fat side up on a rack in small roaster. Roast, uncovered, in a 500°F oven for 30 minutes.

2. Heat the jelly, ginger, chopped sun dried tomato and herb seasoning in a small saucepan.

3. Pour the sauce over the roast.

4. Reduce temperature to 275°F

5. Continue to roast, uncovered, in a 275°F oven for 25 minutes per pound or until the meat thermometer registers 16 0°F for medium. Baste several times with the sauce.

6. Mix the cornstarch with the water and stir into the liquid in the roaster. Heat and stir until thickened. Serves 8.

7. Beef Today! Company’s Coming.

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Nutrient	Quantity
Total fats	9.7695 g
Protein	16.342 g
Carbohydrates	7.4793 g
Energy	184.28 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0199 g
Water	119.0224 g
Aspartic acid	1.4657 g
Calcium, Ca	16.5444 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0026 g
Fiber, total dietary	0.092 g
Niacin	3.6829 mg
Hydroxyproline	0.1114 g
Vitamin A, RAE	3.4 g
Arginine	1.075 g
Riboflavin	0.1235 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0196 g
Fatty acids, total saturated 20:1	0.0231 g
Glutamic acid	2.5847 g
Sodium, Na	72.0659 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2934 g
Total lipid (fat)	9.7695 g
Manganese, Mn	0.015 mg
Proline	0.6721 g
Fatty acids, total saturated 16:0	2.2875 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3443 g
Choline, total	54.295 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.045 g
Fatty acids, total polyunsaturated 18:1 t	0.5848 g
Sugars, total	0.017 g
Serine	0.6278 g
Fatty acids, total saturated 18:0	1.5771 g
Fatty acids, total saturated 20:4 undifferentiated	0.034 g
Vitamin B-6	0.3272 mg
Selenium, Se	17.741 g
Ash	0.8985 g
Vitamin D	3.4 IU
Fatty acids, total saturated 18:1 undifferentiated	4.5143 g
Pantothenic acid	0.5239 mg
Phenylalanine	0.6219 g
Copper, Cu	0.064 mg
Betaine	21.505 mg
Thiamin	0.0563 mg
Retinol	3.4 g
Methionine	0.4639 g
Iron, Fe	1.8116 mg
Carbohydrate, by difference	7.4793 g
Phosphorus, P	162.03 mg
Folate, total	2.66 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0008 g
Alanine	0.9317 g
Cholesterol	58.65 mg
Valine	0.7387 g
Fatty acids, total saturated 18:2 undifferentiated	0.3916 g
Glycine	0.7449 g
Fatty acids, total saturated 14:0	0.2867 g
Zinc, Zn	6.4061 mg
Isoleucine	0.6949 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.2048 g
Fatty acids, total polyunsaturated	0.4506 g
Fatty acids, total saturated 14:1	0.0544 g
Fatty acids, total polyunsaturated 17:1	0.0799 g
Leucine	1.3152 g
Vitamin A, IU	11.05 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0017 g
Folate, DFE	2.66 g
Tryptophan	0.1838 g
Vitamin C, total ascorbic acid	0.05 mg
Phytosterols	0.15 mg
Fatty acids, total polyunsaturated 16:1 c	0.2932 g
Fatty acids, total polyunsaturated 18:1 c	3.927 g
Fatty acids, total saturated 20:0	0.0077 g
Tyrosine	0.5628 g
Vitamin B-12	2.3205 g
Vitamin K (phylloquinone)	1.276 g
Fatty acids, total saturated	4.2884 g
Histidine	0.5287 g
Fatty acids, total monounsaturated	4.9643 g
Threonine	0.7185 g
Folate, food	2.66 g
Fatty acids, total polyunsaturated 17:0	0.1224 g
Vitamin D (D2 + D3)	0.085 g
Fatty acids, total polyunsaturated 24:0	0.0077 g
Vitamin D3 (cholecalciferol)	0.085 g
Vitamin E (alpha-tocopherol)	0.1641 mg
Fatty acids, total trans	0.5848 g
Fatty acids, total trans-monoenoic	0.5848 g
Magnesium, Mg	17.4115 mg
Lysine	1.4265 g
Potassium, K	286.59 mg
Cystine	0.1714 g
Fluoride, F	42.1127 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Cold water	0.25 cup	0	0	0
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Italian seasoning	1 teaspoon	0	0	0
red currant jelly	1 cup	0	0	0
sun tomato	0.25 cup	0	0	0
eye roast	3	153	0	9.758