Garlic-studded roast eye of round with sweet potatoes and South American parsley-caper sauce from How to Cook Meat by Chris Schlesinger and John Willoughby

  • capers
  • ground cumin
  • parsley
  • sweet potatoes
  • beef eye of round

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on January 01, 2014

    The technique for roasting the meat itself is wonderful; the entire recipe, however, didn't really work. THe sweet potatoes weren't close to done when the roast reached the desired temperature, and the sauce was overpowering.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.