| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meats | 4 | Servings |
INGREDIENTS
| 1 | 4 1/2 lb. eye of round roast | |
| 1 | 4 oz. jar Chinese sweet hot mustard | |
| 3 | tb | Olive oil |
| 2 | cl | Garlic, pressed |
| 2 | ts | Lite soy sauce |
| 1 | ts | Worcestershire sauce |
| Roasted potatoes,uncooked* | ||
| Fresh rosemary sprigs,fresh sage sprigs | ||
| 2 | tablespoons olive oil | |
| 2 | garlic cloves, pressed | |
| 1 | teaspoon salt |
INSTRUCTIONS
GARNISHES 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 chill at least 8 hours. Remove roast from foil; place in roasting pan. Bake covered, at 450°F for 20 minutes. Arrange uncooked Roasted Potatoes around roast, and bake, uncovered, 25 more minutes or until potatoes are tender and roast is done. Remove from oven; cover and let stand 15 minutes before slicing. Garnish, if desired. *ROASTED POTATOES: 4 Medium potatoes, cut into 8 wedges 1/2 teaspoon pepper Toss together all ingredients. Bake as directed. Yield 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Magazine March 1999 Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Jul 25, 1999
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