ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Eye of Round Roast

Photo: Ralph Anderson; Styling: Leslie Byars Simpson
Prep time 15 mins
Cook time 45 mins
Chill time 8 hrs
Yield 4 servings


  • 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
  • Roasted Potatoes, uncooked
  • Garnishes: fresh rosemary sprigs, fresh sage sprigs

How to Make It

  1. Place roast on an 18- x 11-inch piece of heavy-duty aluminum foil.

  2. 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.

  3. Remove roast from foil; place in roasting pan.

  4. 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.