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Eye of Round Roast

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Submitted by jessie

YIELD

14 servings

PREP

20 min

COOK

1 hrs

READY

7 hrs

Ingredients

4 ½ 2
1 1
3 45
TABLESPOONS ML OLIVE OIL
2 2
CLOVES CLOVES GARLIC
pressed
2 1E+1
TEASPOONS ML SOY SAUCE, LIGHT
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 1
X X POTATOES
roasted *

Directions

Place roast on a 18×11 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 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 27 93% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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