Preparation time: 10 min.
Cooking time: 1:20 hr.

Ingredients


2 cloves garlic, crushed
1 tsp. dried rosemary leaves, crushed
2-1/4 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



Cooking Directions

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.