Eye Of Round Roast
- Main Ingredient: Beef Potatoes
- Course: Various Main Dishes
- Yield:
Eye Of Round Roast ingredients
- 1 4 1/2 lb. eye of round roast
- 1 4 oz. jar Chinese sweet hot mustard
- 3 T olive oil
- 2 clv garlic, pressed
- 2 t Light soy sauce
- 1 t worchestershire sause
- Roasted potatoes,uncooked*
- Fresh rosemary sprigs,fresh sage sprigs
Cooking Eye Of Round Roast
1. Place roast on a 18x11 inch piece of heavy-duty aluminum foil.
2. Stiri together mustard and next 4 ingredients; spread over roast.
3. Foldi foil over roast to seal.
4. Place in shallow roasting pan, and chill at least 8 hours.
5. Remove roast from foil; place in roasting pan. Bakei covered, at 450øF for 20 minutes.
6. Arrange uncooked Roasted Potatoes around roast, and bake, uncovered, 25 more minutes or until potatoes are tender and roast is done.
7. Remove from oven; cover and let stand 15 minutes before slicing.
8. Garnishi, if desired.
9. *ROASTED POTATOES: 4 Medium potatoes, cut into 8 wedges 2 tablespoons olive oil 2 garlic cloves, pressed 1 teaspoon salt 1/2 teaspoon pepper Tossi together all ingredients.
10. Bake as directed.
11. Yield 4 servings Source: Southern Living Magazine March 1999.
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