2 cloves garlic, crushed
1 tsp. rosemary leaves, crushed
4 lbs. beef eye round roast, well trimmed
1-1/2 tsp. dry mustard
1 tsp. water
1-1/2 cups brown beef gravy
1/4 cup currant jelly
salt, to taste
pepper, to taste
Preheat oven to 350°F.
Combine garlic, rosemary and salt and pepper to taste in a bowl. Press evenly onto roast. Place on a rack in a shallow roasting pan. Do not add water or cover. Roast uncovered 18-22 minutes per pound for medium rare to medium doneness.
Remove roast when meat thermometer registers 140°F for medium rare, 155°F for medium. Let stand 15 minutes.
Combine dry mustard dissolved in water, beef gravy and jelly in a saucepan. Cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices. Serve with sauce.
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