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1
Combine rosemary, garlic, dry mustard, salt, and pepper.
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2
Rub 1/2 of the mixture evenly over surface of beef roast.
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3
Add oil to the remaining herb mixture.
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4
Toss with the vegetables to coat evenly.
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5
Place roast, fat side up, on rack in shallow roasting pan.
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6
Insert meat thermometer in center of thickest part of roast.
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7
Arrange coated vegetables around roast.
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8
Do not add water and do not cover.
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9
Roast at 350u00b0 to desired degree of doneness (325u00b0in convection oven).
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10
Cook vegetables 1 to 1 1/2 hours or until tender.
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11
(For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5u00b0 in temperature to 140u00b0 for rare, 160u00b0 for medium.).
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12
Meanwhile prepare sauce.
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13
Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
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14
Stir in brown gravy and currant jelly.
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15
Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
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16
Note:
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17
This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.
