Eye of Round Roast

4 Servings

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Eye of Round Roast Ingredients

1 4 1/2 lb. eye of round roast	1 ts Worcestershire sauce
1 4 oz. jar Chinese sweet hot	Roasted potatoes,uncooked*
3 tb Olive oil	GARNISHES
2 cl Garlic, pressed	Fresh rosemary sprigs,fresh
2 ts Lite soy sauce

Instructions for Eye of Round Roast

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?F 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. *ROASTED POTATOES: 4 Medium potatoes, cut into 8 wedges 2 tablespoons olive oil 2 garlic cloves, pressed 1 teaspoon salt 1/2 teaspoon pepper Toss together all ingredients. Bake as directed. Yield 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Magazine March 1999 Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Jul 25, 1999

Main Ingredient: Cuisine: Uncategorized