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Blackberry Cabernet Roast Eye of Round

Roast with marinade

5 lbs. eye of round beef roast

1 Package Driscoll's Blackberries, plus more for garnish

2 Cups Cabernet Sauvignon

4 Cloves garlic, chopped

1 Tbsp. chopped fresh rosemary leaves, plus more for garnish

1 Tbsp. thyme leaves, plus more for garnish

2 Teaspoons chopped fresh sage leaves

2 Teaspoons salt

1/2 Tsp. ground black pepper

2 Teaspoons cracked pepper melange

Blackberry Cabernet Au Jus

1 Package Driscoll's Blackberries (6 ounces or about 1 1/3 cups)

2 Cups beef broth

2 Tablespoons cornstarch

1/3 Cup Cabernet Sauvignon

Salt and ground black pepper, to taste

Directions:

Roast with marinade

Heat oven to 425°F.

Pierce all sides of meat using a meat fork every 1 inch and place in a large resealable plastic bag.

Purée blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Combine blackberry purée, Cabernet, garlic, rosemary, thyme, sage, salt and black pepper in a small bowl. Pour mixture over roast and seal bag. Refrigerate 4 hours or overnight, turning roast occasionally.

Drain meat from marinade. Sprinkle cracked pepper mélange evenly over meat and place in a large roasting pan. Pour 1 cup marinade from plastic bag into roasting pan. Discard remaining marinade. Roast 15 minutes, reduce oven to 350°F Continue to roast 50 minutes or until meat thermometer reads 145°F for medium rare. Remove meat from roasting pan. Let stand 5 minutes before slicing thinly across the grain.

Blackberry Cabernet Au Jus

Purée 1/2 cup blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Using a wooden spoon, loosen and dissolve any browned bits in roasting pan. Stir in blackberry puree, beef broth, cornstarch and Cabernet. Place roasting pan over medium heat. Bring to a boil stirring constantly. Cook 1 minute or until slightly thickened. Stir in remaining blackberries. Season with salt & pepper

Nutrition Facts:

Calories 372

Total fat: 8.17 g

Saturated fat: 2.77 g

Cholesterol: 102.95 mg

Sodium: 696 mg

Total Carbohydrates:10.02 g

Dietary Fiber: 3.58 g

Protein: 52.49 g

Blackberry Cabernet Roast Eye of Round

Blackberry Cabernet Roast Eye of Round

Roast with marinade

5 lbs. eye of round beef roast

1 Package Driscoll's Blackberries, plus more for garnish

2 Cups Cabernet Sauvignon

4 Cloves garlic, chopped

1 Tbsp. chopped fresh rosemary leaves, plus more for garnish

1 Tbsp. thyme leaves, plus more for garnish

2 Teaspoons chopped fresh sage leaves

2 Teaspoons salt

1/2 Tsp. ground black pepper

2 Teaspoons cracked pepper melange

Blackberry Cabernet Au Jus

1 Package Driscoll's Blackberries (6 ounces or about 1 1/3 cups)

2 Cups beef broth

2 Tablespoons cornstarch

1/3 Cup Cabernet Sauvignon

Salt and ground black pepper, to taste

Directions:

Roast with marinade

Heat oven to 425°F.

Pierce all sides of meat using a meat fork every 1 inch and place in a large resealable plastic bag.

Purée blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Combine blackberry purée, Cabernet, garlic, rosemary, thyme, sage, salt and black pepper in a small bowl. Pour mixture over roast and seal bag. Refrigerate 4 hours or overnight, turning roast occasionally.

Drain meat from marinade. Sprinkle cracked pepper mélange evenly over meat and place in a large roasting pan. Pour 1 cup marinade from plastic bag into roasting pan. Discard remaining marinade. Roast 15 minutes, reduce oven to 350°F Continue to roast 50 minutes or until meat thermometer reads 145°F for medium rare. Remove meat from roasting pan. Let stand 5 minutes before slicing thinly across the grain.

Blackberry Cabernet Au Jus

Purée 1/2 cup blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Using a wooden spoon, loosen and dissolve any browned bits in roasting pan. Stir in blackberry puree, beef broth, cornstarch and Cabernet. Place roasting pan over medium heat. Bring to a boil stirring constantly. Cook 1 minute or until slightly thickened. Stir in remaining blackberries. Season with salt & pepper

Nutrition Facts:

Calories 372

Total fat: 8.17 g

Saturated fat: 2.77 g

Cholesterol: 102.95 mg

Sodium: 696 mg

Total Carbohydrates:10.02 g

Dietary Fiber: 3.58 g

Protein: 52.49 g