Eye of Round Roast

Photo: Ralph Anderson; Styling: Leslie Byars Simpson
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
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
  • Roasted Potatoes, uncooked
  • Garnishes: fresh rosemary sprigs, fresh sage sprigs


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Eye of Round Roast Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy