| 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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