Eye of round roast, approx 1 kg
1/4 cup butter, melted (60 gm)
ground black pepper to taste
10 cloves fresh garlic, slivered
2 tbsp dry mustard (30ml)
Using a sharp, pointed kitchen knife make small vertical incisions into the beef and insert the slivers of garlic at regular intervals around the exterior of the roast.
Melt the butter and add the ground mustard and pepper.
Brush over the entire roast and bake at 400°F or 200°C for 15 minutes, then reduce heat to 325°F or 160°C.
Continue to bake until beef is cooked to desired doneness.
140°F or 60°C = rare
160°F or 71°C = medium
170°F or 77°C = well done
Allow to cool for 10 minutes before slicing.
Deglaze pan and use liquid to make gravy