Oven Browned Rib Eye Roast

4 lb. rib eye roast, well trimmen, small end

2 tbs vegetable oil

3 med. baking potatoes, quartered

2 lrg. sweet potatoes, eigthed

4 ssmall onions, halved

2 tsp. dried rosemary leaves, crushed

4 cloves crushed garlic

1 tsp. dry yellow mustard

tsp salt

1 tsp. cracked black pepper

SAUCE

1 1/2 tsp. dry yellow mustard

12 oz. prepared brown gravy

1/4 cup currant jelly

1 tsp. water

Preheat oven to 350 degrees
Combine rosemary, garlic, mustard, salt and pepper.
Press half of mixture into surface of roast.
Add oil to remaining seasoning and reserve.
Place roast in baking pan and place in oven.
Roast 1 3/4 hrs. for medium rare, 2 hrs. for medium.

Combine vegetables and reserved seasoning. Toss to coat. Aboot 1 hour
before seerving, place vegetables around roast.

Remove roast when at desired doneness. Tent and let stand for 15 minutes.
Cook vegetables an additional 15 minutes, or until tender.

For the sauce, mix mustard and water in small saucepan, stirring until smooth.
Stir in gravy and jelly. Cook over medium heat
until smooth and bubbling, about 5 minutes.

Carve roast into slices and serve with vegetables and sauce.

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