Eye Of Round Roast

Nancy R


★★★★★ 1 vote
45 Min


4 1/2 lb
eye of round roast
4 oz
chinese sweet hot mustard
3 Tbsp
olive oil
garlic cloves, pressed into a paste with a little salt
2 tsp
soy sauce, light
1 tsp
worcestershire sauce
potatoes, bakers
1 c
frozen pearl onions (optional)
fresh rosemary
fresh sage leaves


1Place roast on a 18x11 inch piece of heavy-duty aluminum foil.
2Stir together mustard and next 4 ingredients; spread over roast.
3Fold foil over roast to seal.
4Place in shallow roasting pan, and chill at least 8 hours.
5Remove roast from foil; place in roasting pan. Let roast come to room temperature.
6Bake covered, at 450 for 20 minutes.
7Arrange uncooked potatoes (seasoned with 2 tablespoons olive oil, 2 garlic cloves pressed, 1 teaspoon salt and 1/2 teaspoon pepper sage and rosemary to taste cut into wedges) around roast, if using add pearl onions on top of potatoes and bake, uncovered, 25 more minutes or until potatoes are tender and roast is done.
8Remove from oven; cover and let stand 15 minutes before slicing.
9Garnish, if desired with rosemary or other herb of your choice.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy