Ingredients
2 to 3 pounds beef eye round roast
1 cup beef broth
1 Tablespoon cornstarch
1 Tablespoon Dijon-style mustard
1 teaspoon honey
1 teaspoon Worcestershire sauce
Snipped fresh chives, optional
Directions
1 Place roast on a rack in a roasting pan.
2 Insert a meat thermometer.
3 Roast in a 325-degree oven to desired doneness, allowing 1 to 1 3/4 hours for rare {140 degrees} or 1 3/4 to 2 1/4 hours for medium {160 degrees} doneness.
4 Combine beef broth, cornstarch, Dijon-style mustard, honey, and Worcestershire sauce.
5 Cook and stir until thickened and bubbly.
6 Cook and stir 2 minutes more.
7 To served, slice roast.
8 Top with sauce and snipped fresh chives, if desired.
MAKES 8 to 10 servings
2 to 3 pounds beef eye round roast
1 cup beef broth
1 Tablespoon cornstarch
1 Tablespoon Dijon-style mustard
1 teaspoon honey
1 teaspoon Worcestershire sauce
Snipped fresh chives, optional
Directions
1 Place roast on a rack in a roasting pan.
2 Insert a meat thermometer.
3 Roast in a 325-degree oven to desired doneness, allowing 1 to 1 3/4 hours for rare {140 degrees} or 1 3/4 to 2 1/4 hours for medium {160 degrees} doneness.
4 Combine beef broth, cornstarch, Dijon-style mustard, honey, and Worcestershire sauce.
5 Cook and stir until thickened and bubbly.
6 Cook and stir 2 minutes more.
7 To served, slice roast.
8 Top with sauce and snipped fresh chives, if desired.
MAKES 8 to 10 servings