Recipe (click to expand)
| 1 4 1/2 lb. eye of round roast |
1 4 oz. jar Chinese sweet hot
-mustard 3 tb Olive oil
2 cl Garlic, pressed
2 ts Lite soy sauce
1 ts Worcestershire sauce
Fresh rosemary sprigs,fresh -sage sprigs
Place roast on a 18×11 inch piece of heavy-duty aluminum foil. Stir together mustard and next 4 ingredients; spread over roast. Fold foil over roast to seal. Place in shallow roasting pan, and chill at least 8 hours.
Remove roast from foil; place in roasting pan.
Bake covered, at 450øF for 20 minutes. Arrange uncooked Roasted Potatoes around roast, and bake, uncovered, 25 more minutes or until potatoes are tender and roast is done. Remove from oven; cover and let stand 15 minutes before slicing. Garnish, if desired.
*ROASTED POTATOES: 4 Medium potatoes, cut into 8 wedges 2 tablespoons olive oil
2 garlic cloves, pressed
1 teaspoon salt
1/2 teaspoon pepper
Toss together all ingredients. Bake as directed. Yield 4 servings Typed in MMFormat by [email protected] Source: Southern Living Magazine March 1999