| | Directions | | Place eye of round roast on 18x11 inch piece of heavy-duty foil. Stir together mustard, 3 Tbsp olive oil, 2 minced garlic cloves, and soy sauce; spread over roast. Fold foil over roast to seal. Place in shallow roasting pan and chill for at least 8 hours. Remove roast from foil; place in roasting pan. Bake, covered, at 450 for 20 minutes. Meanwhile, toss together in large bowl, the potato wedges, 2 Tbsp olive oil, 2 minced garlic cloves, salt and pepper. Remove roast from oven, arrange potatoes around roast and bake, uncovered, 25 minutes or until potatoes are tender and roast is done. Remove from oven, cover and let stand 15 minutes before slicing. |
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| Ingredients | | - |  | 1 eye of round roast (4 1/2 lb ) |
| - | | 1 jar Chinese sweet-hot mustard (4 ounce jar) |
| - | | 3 tablespoons olive oil |
| - | | 2 cloves garlic, minced |
| - | | 2 teaspoons lite soy sauce |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 4 potatoes, cut into 8 wedges each (medium) |
| - | | 2 tablespoons olive oil |
| - | | 2 cloves garlic, minced |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
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