Eye of Round With Roasted-Garlic Sauce

Ingredients

• 2 cups beef broth fat-free divided
• 1 tablespoon brandy 
• 4 teaspoons marjoram dried divided
• 4 pound eye-of-round roast lean
• 3  garlic heads whole
• 8  garlic cloves peeled
• 0.5 teaspoon pepper 
• 1 teaspoon salt divided
• 2 large shallots peeled

Equipment

• food processor
• frying pan
• sauce pan
• oven
• baking pan
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Preheat oven to 35
2. Remove white papery skin from garlic heads (do not peel or separate the cloves).
3. Place garlic heads in a 1-quart baking dish; add 1/2 cup broth. Cover and bake at 350 for 1 hour. Cool 10 minutes; remove garlic heads, reserving cooking liquid. Separate cloves; squeeze to extract garlic pulp, and discard skins.
4. Place reserved cooking liquid, garlic pulp, 1 1/2 cups broth, 1 teaspoon marjoram, and 1/2 teaspoon salt in a food processor; process until smooth. Set garlic sauce aside.
5. Combine 3 teaspoons marjoram, 1/2 teaspoon salt, 8 garlic cloves, and shallots in a food processor; process to a coarse paste. Trim fat from roast; make 3/4-inch-deep slits into roast. Spoon 1/4 teaspoon marjoram paste into each slit; rub roast with remaining paste.
6. Sprinkle roast with pepper. Cover and chill 1 hour.
7. Preheat oven to 32
8. Place roast on a broiler pan; insert meat thermometer into thickest portion of roast.
9. Bake at 325 for 2 hours or until thermometer registers 145 (medium-rare) or desired degree of doneness.
10. Place roast on a platter; cover with foil.
11. Let stand 15 minutes. Set pan and drippings aside.
12. Add brandy and 1/2 cup garlic sauce to broiler pan, scraping the pan to loosen browned bits.
13. Combine brandy mixture and remaining garlic sauce in a saucepan; bring to a boil.
14. Cut roast across grain into very thin slices; serve with garlic sauce.
15. Note: Omit brandy, if desired