Eye of Round Roast

Eye of Round RoastRecipe
Photo: Ralph Anderson; Styling: Leslie Byars Simpson

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 45 Minutes
Chill: 8 Hours


1 (4 1/2-pound) eye of round roast
1 (4-ounce) jar Chinese sweet-hot mustard
3 tablespoons olive oil
2 garlic cloves, pressed
2 teaspoons lite soy sauce
1 teaspoon Worcestershire sauce
Garnishes: fresh rosemary sprigs, fresh sage sprigs


Place roast on an 18- x 11-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 a shallow roasting pan, and chill at least 8 hours.

Remove roast from foil; place in roasting pan.

Bake, covered, at 450° 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.