Eye Of Round Roast With Rosemary And Potatoes

A Heart-Healthy Entrée Recipe

• 2 lb. eye of the round roast
• Rosemary, crushed in a small bowl
• Sea salt and freshly ground pepper
• 8 small red potatoes cut in half
• 2 onions, sliced
• 2 tomatoes, sliced
• Fresh parsley, chopped

Preheat over to 350° F. Trim off excess fat from the roast and sprinkle with crushed rosemary, sea salt, and freshly ground pepper to taste. Place the roast on a rack in roasting pan and add one ounce of water. Place potatoes around roast and sprinkle with rosemary and roast until tender, approximately one and a half hours. Slice thin and serve with raw sliced onion and tomatoes sprinkled with fresh parsley.

Makes 4 servings.

Nutrition Facts (per serving): Calories 469, Fat 10 g, Sodium 229 mg, Carbs 62 g, Fiber 4 g, Protein 74 g

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