• 2 cloves garlic, crushed
• 1 tsp. dried rosemary leaves, crushed
• 6 lbs. beef eye round roast, well trimmed
• 1-1/2 tsp. dry mustard
• 1 tsp. water
• 1-1/2 cups brown beef gravy
• 1/4 cup currant jelly

Preheat oven to 350°F. Combine garlic, rosemary and salt and pepper to taste in a bowl. Press evenly onto roast. Place on a rack in a shallow roasting pan. Do not add water or cover. Roast uncovered 18-22 minutes per 1 lb. for medium rare to medium doneness. Remove roast when meat thermometer registers 140°F for medium rare, 155°F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145°F for medium rare, 160°F for medium.)

Meanwhile, combine dry mustard dissolved in water, beef gravy and jelly in a saucepan. Cook over medium heat 5 minutes, or until bubbly, stirring occasionally. Carve roast into slices. Serve with sauce.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 568, fat 31.7g, 52% calories from fat, cholesterol 158mg, protein 59.4g, carbohydrates 7.5g, fiber 0.3g, sugar 5.4g, sodium 327mg, diet points 14.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.1, Lean meat: 8.3, Fat: 1.7, Sugar: 0.4, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Burgundy.