Mustard and Herb-Rubbed Beef with Winter Vegetables
2 tbsp Chopped Fresh Thyme 2 Garlic Gloves, minced 2 tbsp Dijon Mustard 4 tsp Olive Oil 1/2 tsp Black Pepper 1 (2 lb) 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 1. Preheat over to 450. 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, parsnip 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 350. Roast, stirring vegetables occassionally, until vegetables are tender and instant-read thermometer inserted into center of roast registers 145 for medium, about 1 hour and 30 minutes. Transger roast to cutting board; let stand 10 minutes. Thinly slice across grain into 24 slices. Serves 8 323 Cal, 7g Fat, 39 g Carbs, 6g Fiber