Serves: 6
Total Calories: 134

3 to 3 1/2 pounds eye of round or beef tenderloin roast
3 to 4 large cloves garlic
2 teaspoons salt
2 teaspoons black pepper
6 medium red potatoes
GRAVY
1 cup beef broth
1 cup pan drippings
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 cup flour

1. Cut the garlic cloves into slivers.
2. With a thin pointed knife, cut holes into the roast about 2 inches apart and 3?4 inch deep.
3. Insert the garlic slivers into the holes.
4. Place the roast in a roasting pan and sprinkle with salt and pepper. Put the potatoes next to the roast and cook in a preheated 325°F oven according to the chart at right. After removing the roast from the oven, let it sit 5 minutes.
5. Transfer the drippings to a saucepan. Add the broth, rosemary, and salt, and bring to a boil over medium-high heat. Slowly add the flour, stirring constantly until the liquid has a gravy-ike consistency.
6. Cut the roast into thin slices and place on a platter. Cut the potatoes in half and place around the slices. Pour the gravy over the meat or serve it on the side.

Important tip
When making the gravy, if you don’t have enough pan drippings to measure 1 cup, simply add some beef broth.

Nutritional Facts:

Serves: 6
Total Calories: 134
Calories from Fat: 0

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