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Category: Main Course
Mustard and Herb-Rubbed Beef with Winter Vegetables - TastyPlanner.com
Chef: Lmbogacz
8 points plus value per serving
Per serving (3 slices beef and 1/8 of vegetables)
323 Cal
7 g Total Fat
2 g Sat Fat
1 g Trans Fat
52 mg Chol
183 mg Sod
39 g Total Carb
8 g Total Sugar
6 g Fib
26 g Prot
52 mg Calc
Recipe Source: Weight Watchers Ready, Set,...
Ingredients
2 tbsp chopped fresh thyme
2 garlic cloves, minced
2 tbsp dijon mustard
4 tsp olive oil
1/2 tsp black pepper
1 (2lb) boneless eye-round roast, trimmed
1 tbsp water
2 lbs small Yukon Gold potatoes, scrubbed and halved
1 lb carrots, cut on diagonal into 2-inch lengths
1 lb parsnips, cut on diagonal into 2-inch lengths
1 onion, cut into wedges
Instructions
1. Preheat oven to 450F. Spray very large roasting pan with nonstick spray.
2. Stir together thyme, garlic, mustard, oil, and pepper in small bowl. Place beef roast in prepared roasting pan. Rub half of herb mixture on top and sides of beef.
3. Stir water into remaining herb mixture until blended. Combine potatoes, carrots, parsnips, and onion in large bowl. Add herb mixture and toss to coat evenly. Scatter vegetables around meat.
4. Put roast in oven and reduce temperature to 350F. Roast, stirring vegetables occasionally, until vegetables are tender and instant-read thermometer inserted into center of roast registers 145F for medium, about 1 hour 30 minutes. Transfer roast to cutting board; let stand 10 minutes. Thinly slice across grain into 24 slices.
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