| 4 lb. beef ibeye roast |
| 3 cloves crushed garlic |
| 1 tsp. cracked black pepper |
| 1 tsp. crushed dried rosemary leaves |
| 1 tsp. salt |
| 12 oz. brown beef gravy |
| 1.4 c. currant jelly |
| 1 1/2 tsp. dry mustard in 1 tsp. water |
| combine garlic, sat, pepper and rosemary. Press into surface of roast. Place roast on rack in shallow pan. Do not add wate cover and place in 350 degree oven. Roast 2 1/4 to 2 1/2 hrs. Let roast cool for While roast cools, combine gravy, jelly and |