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Round Roast
serves 10

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 350F. 

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 140F for medium rare, 155F 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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