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  • Eye Of Round Roast

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    Eye Of Round Roast
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 4 1/2 pound eye of round roast
    • 1 x 4 ounce. jar Chinese sweet warm mustard
    • 3 Tbsp. Extra virgin olive oil
    • 2 cl Garlic, pressed
    • 2 tsp Lite soy sauce
    • 1 tsp Worcestershire sauce Roasted potatoes,uncooked* Fresh rosemary sprigs,fresh sage sprigs

    Directions

    1. 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 refrigerateat least 8 hrs.
    2. Remove roast from foil; place in roasting pan.
    3. Bake covered, at 450 F for 20 min. Arrange uncooked Roasted Potatoes around roast, and bake, uncovered, 25 more min or possibly till potatoes are tender and roast is done. Remove from oven; cover and let stand 15 min before slicing. Garnish, if you like.
    4. *ROASTED POTATOES: 4 Medium potatoes, cut into 8 wedges 2 Tbsp. olive oil2 garlic cloves, pressed1 tsp. salt1/2 tsp. pepper Toss together all ingredients. Bake as directed.
    5. Yield 4 servings

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