Eye of Round Roast
Yield
14 servingsPrep
20 minCook
1 hrsReady
7 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | pounds |
beef eye of round roast
|
*
|
| 1 | jar |
chinese hot mustard
|
* |
| 3 | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
pressed |
|
| 2 | teaspoons |
soy sauce, light
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | x |
potatoes
roasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | kg |
beef eye of round roast
|
*
|
| 1 | jar |
chinese hot mustard
|
* |
| 45 | ml |
olive oil
|
|
| 2 | cloves |
garlic
pressed |
|
| 1E+1 | ml |
soy sauce, light
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | x |
potatoes
roasted |
*
|
Directions
Place roast on a 18x11 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 450℉ (230℃) 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.
