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.
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.