Mustard and Herb-Rubbed Roast Beef

• Facebook
• Twitter
• Instagram
• Pinterest

When I was a kid, I hated beef. Unless it was served in a ground form, I did my best to avoid it. I remember my parents putting American cheese and ketchup on it and telling me it was like a hamburger. But now, my taste buds sing a different tune. If my mom had served something like this Mustard and Herb-Rubbed Roast Beef to me as a kid, I wouldn’t eat it, but now I love it. Then again, to this day I don’t know if my mom has ever had a parsnip. Does that make us even?

Print

Mustard and Herb-Rubbed Roast Beef and Vegetables

Delicious roast beef, covered in mustard and herb coating and baked with an array of winter vegetables.

Course Main Course

Cuisine American

Keyword Clean Eating, Dairy Free, Gluten Free, Nut Free, Whole30, WW Friendly

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Servings 6

Calories 492kcal

Ingredients

• 2 tbsp Fresh Thyme
• 2 Garlic Cloves
• 2 Tbsp Dijon Mustard
• t tsp Olive oil
• 1/2 tsp Black Pepper
• 2 lbs. Beef, eye-round roast
• 1 tbsp water
• 2 lbs. Yukon potatoes
• 1 lbs. carrots sliced
• 1 lbs. parsnips sliced
• 1 onion cut into wedges

Instructions

• Preheat oven to 450, prep roasting pan.
• Combine thyme, garlic, mustard, oil, and pepper. Place beef in pan rub half of herb mixture on beef.
• Stir water into remaining mix. Combine potatoes, carrots, parsnips, and onion in large bowl.  Coat with herb mix.  Scatter mixture around meat.
• Put roast in oven, reduce temp to 350. Roast, stirring vegetables occasionally, until tender and thermometer reads 145 (90 minutes). 
• Transfer roast to cutting board and let rest 10 minutes.

Notes

This recipe is 12 Green, 10 Blue, and 6 Purple WW Points.

Jump to Nutritional Information

I love this recipe, mostly because it only required one roasting pan, so there’s very little clean up. It’s a complete meal including protein, vegetables, and carbs. The seasoning is so easy too! Just some flavorful dijon mustard, garlic, thyme, and pepper. Let’s get started!

 Everything you need for this one pot meal.  Although the ingredient list includes “carrots, sliced” you can take a short cut by using baby carrots instead, as I did.  Start by preheating the oven and preparing a roasting pan and rack.

Mix your herbs together.  Usually I use fresh herbs for this recipe, but I didn’t like the look of the thyme at the grocery store, so I opted for dried instead.  Just make sure you adjust the amount.  For every tablespoon of fresh herbs, you only need about 1/3^rd to ½ teaspoon of dried.  Take half of the mixture and rub it onto your roast.  Place your roast in the rack in your roasting pan.

Don’t have a rack?  I do, but my 1 year old has hidden it!  So I improvised by using tin foil to lift the roast off of the bottom of the pan.

Add water to the remaining herb remaining mix.  In a large bowl, combine the vegetables and coat with the herb mix.  Scatter the vegetables around the roast.  Put the roasting pan in the oven, reducing the temperature to 350. 

Occasionally stir the vegetables (I stir about every half hour).  When meat thermometer reads 145, remove the roast from the oven.  Place it on a cutting board and let rest 10 minutes.  Turn oven off, but leave vegetables in to keep warm.

 After resting, slice meat.  Enjoy the Mustard and Herb-Rubbed Roast Beef after removing the vegetables from oven and serve hot. 

Like beef? Me too! Check out some of our other beefy recipes like our Flank Steak with Garlic Roasted Potatoes and Beef and Kale Stroganoff

Want more recipes like this delivered to your inbox each week, then sign up for one of our meal plans.

Return to Ingredients and Instructions

Return the blog home.