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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 (4 1/2-pound) eye of round roast |
1 (4-ounce) jar chinese sweet-hot mustard |
3 tablespoons olive oil |
2 garlic cloves, pressed |
2 teaspoons lite soy sauce |
1 teaspoon worcestershire sauce |
roasted potatoes, uncooked |
garnishes: fresh rosemary sprigs, fresh sage sprigs |
Directions:
1. Place roast on an 18- x 11-inch piece of heavy-duty aluminum foil.
2. Stir together mustard and next 4 ingredients; spread over roast. Fold foil over roast to seal. Place in a shallow roasting pan, and chill at least 8 hours.
3. Remove roast from foil; place in roasting pan.
4. Bake, covered, at 450° 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.
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