Eye-of-Round Roast With Garlic Potatoes
Dress up this succulent roast with garnishes for a fancy dinner. Or serve it at your next family feast.
Ingredients
Makes 4 servings
Prep: 15 min., Chill: 8 hrs., Bake: 45 min., Stand: 15 min.
- 1 4½-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
- Garlic Potatoes uncooked
Garnishes:
- fresh rosemary sprigs
- fresh sage sprigs
Instructions
- Place eye-of-round roast on an 18- x 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 a shallow roasting pan, and chill for at least 8 hours.
- Remove roast from foil; place in roasting pan.
- Bake, covered, at 450° for 20 minutes.
- Arrange uncooked Garlic 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 with fresh rosemary and sage, if desired.