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Eye Of Round Roast

 

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 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

Roasted potatoes,uncooked*

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

 

Blackberry Cabernet Roast Eye of Round | Driscoll'sHigh Temperature Eye-of-Round Roast Recipe - Allrecipes.comSunday Dinner Eye Of Round | Southern PlateEye-of-Round-Roast.jpgEye-of-Round-Roast-2.jpgFoolproof Eye of Round Roast - Mrs Happy HomemakerHigh Temp Eye Of Round Roast - BigOven 185424

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