1 (4 lb.) eye round roast
1 clove garlic (halved)
1/4 tsp. salt
2 to 3 tbsp. cracked pepper
1 c. water
3/4 c. sour cream
1 tbsp. horseradish
1/4 tsp. brown mustard
Dash of sugar

Preheat oven to 450 degrees. Rub beef with cut side of garlic and salt. Spread pepper on wax paper. Roll roast over pepper without coating ends. Gently press pepper in place. Place roast, fat side up, in shallow roasting pan.

Roast 15 minutes; reduce heat to 325 degrees. Add water and continue to roast about 20 minutes per pound, basting occasionally, until thermometer reaches desired degree of doneness; 140 degrees rare, 160 degrees medium and 170 degrees well done.

Remove roast from pan. Cover and keep warm. Remove 1/4 cup drippings from pan into small bowl. Stir in sour cream, horseradish, mustard and sugar until well blended. Serve sauce over roast.