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Add a photoServings: 4
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
- 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.
- Remove roast from foil; place in roasting pan.
- 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.
- *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.
- Yield 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 100 | 88% |
| Total Fat 11.27g | 14% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 486mg | 20% |
| Potassium 62mg | 2% |
| Total Carbs 2.42g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.45g | 0% |
| Protein 1.49g | 2% |
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