Mustard and Herb Rubbed Beef with Winter Vegetables

Ingredients

• 2 Tbsp chopped fresh thyme
• 2 cloves minced garlic
• 2 Tbsp Dijon mustard
• 4 tsp EVOO
• 1/4 tsp black pepper
• 2 lb roast (eye of round, hah!)
• 1 Tbsp water
• 2 lbs small yukon gold potatoes, halved
• 1 lb carrots (mini carrots)
• 1 lb parsnips, cut on diag in 2" lengths
• 1 onion cut into 8 wedges

Preparation

Stir together thyme, garlic, mustard, oil and pepper in small bowl.

Place roast in pan, rub 1/2 the mixture over top and sides.

Stir water into remaining herb mixture until blended. Combine vegetables in large bowl. Add herb mixture and toss to coat evenly.

Scatter vegetables around meat.

Put roast in oven and reduce temperature to 350.

Roast about 1:30 or until vegetables are tender and roast is cooked.

Remove roast from pan and place on cutting board. Let stand 10 minutes.

-- JMagGuthrie - 22 May 2011