Platter with a blackberry cabernet roast eye of round
  • Prep Time:
    10 minutes plus 4 hours marinade time
  • Cook Time:
    1 hour
  • Serves:
    10
  • Perfect For:

Description

Red wine and blackberries act as a tenderizer for this cut of meat often used for pot roast. For the best flavor and texture, roast to medium rare then slice across the grain. The Cabernet blackberry au jus is an elegant finish that cooks quickly in the roasting pan after the meat is done.

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
Roast with marinade
  1. 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
  1. 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 and pepper.
To Serve
  1. Garnish platter with rosemary, thyme and blackberries.
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