Apricot Marinated Eye Round of Roast

1/2 cup water

1 cup beef broth

1/4 cup apple cider vinegar

1/2 cup apricot preserves

1/2 teaspoon salt

1/2 onion, chopped

1/2 carrot, chopped

1/2 teaspoon pickling spice

2 pounds beef eye-of-round roast

Salt and pepper to taste

1 tablespoon vegetable oil

1/2 cup low-fat evaporated milk

In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Remove from heat; cover and refrigerate until well-chilled.

Place roast in a 9-by-13-inch baking dish; pour chilled marinade over roast, cover and refrigerate for up to 24 hours.

Heat oven to 350 degrees.

Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover. Bake 11/2 hours. Remove from the oven and let meat rest for 5 to 10 minutes.

Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15-20 minutes. Slice meat and serve with the sauce.

Serves six.

Mirabel Cabrales, Meijer