Mustard and Herb-Rubbed Roast Beef and Vegetables
Good things come to those who wait. While this recipe does take some time to cook, as most roasts do, the chef only needs to dedicate a little time to mixing herbs and cutting a few vegetables to make this warm comforting meal.
|Dish Type||Main Dish with Sides||Serves||6|
- 2 tbsp Fresh Thyme, tbsp
- 2 Garlic Cloves, minced
- 2 tbsp Dijon Mustard (confirm Whole 30 compliant)
- 4 tsp Oil, Olive, tbsp
- ½ tsp black pepper, tsp
- 2 lbs. Beef, Eye-Round Roast, lbs.
- 1 tbsp water
- 2 lbs. small Yukon potatoes
- 1 lbs. carrots, sliced
- 1 lbs. Parsnips, sliced
- 1 Onion cut into wedges
- 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.
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 dind’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 1/3rd 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. Remove vegetables from oven and serve hot.
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