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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.
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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.
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Course; Beef / Main Course