Recipe: Beef Eye Round Roast (repost)

Hi Pat,

Here is a recipe from our archives.

Happy Holiday Cooking,

Betsy

Beef Eye Round Roast
Posted to recipelink.com by Judy/AZ

Prep: 10 min, Cook: 1:20.

2 cloves garlic, crushed
1 tsp. dried 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

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. (Temperature will continue to rise to 145 F for medium rare, 160 F for medium.) Meanwhile, 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.

This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10.

Per serving: calories 300, fat 10.1g, 31% calories from fat, cholesterol 99mg, protein 42.6g, carbohydrates 7.0g, fiber 0.1g, sodium 286mg.