Apricot Marinated Eye of Round Roast

In a medium saucepan over medium-high heat, combine the water, beef broth, cider vinegar, apricot preserves, salt, onion, carrot, and pickling spice. Stir well to combine and bring to a boil. (Approximately 5 minutes)

Remove from heat, cover, and refrigerate until thoroughly chilled. This allows the flavors to meld and prevents the marinade from partially cooking the roast before searing. (Minimum 4 hours, ideally overnight)

Place the eye of round roast in a 9x13 inch baking dish. Pour the chilled marinade over the roast, ensuring it's well coated. Cover the dish tightly and refrigerate for at least 4 hours, or up to 24 hours, for maximum flavor penetration.

Preheat oven to 350 degrees F (175 degrees C).

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Remove the roast from the marinade (reserving the marinade) and pat it dry with paper towels. Season generously with salt and pepper.

Sear the roast in the hot skillet, browning it evenly on all sides to develop a rich crust. This step is crucial for adding depth of flavor. (Approximately 8-10 minutes total)

Return the seared roast to the baking dish. Pour the reserved marinade over the roast. Cover the baking dish tightly with a lid or foil.

Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until the internal temperature reaches 130-135°F for medium-rare. Use a meat thermometer for accuracy.

Remove the roast from the oven, keep covered, and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

While the roast rests, prepare the gravy. Transfer the sauce from the baking dish to a blender (or use an immersion blender). Puree until smooth.

Pour the pureed sauce into a medium saucepan over medium heat. Stir in the heavy cream and simmer gently, stirring occasionally, until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper to taste. (Approximately 15-20 minutes)

Slice the eye of round roast thinly against the grain and serve immediately, spooning the luscious apricot cream gravy over each portion.