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Herb Crusted Roast Beef & Vegetables




Source of Recipe


Sandra






Recipe Introduction


Serves 8. 1 serving = 6 WW Points





List of Ingredients



• 1 C parsley leaves
  
• 1/4 C coarsely chopped chives
  
• 1 Tbsp rosemary
  
• 2 garlic cloves, minced
  
• 2 Tbsp Dijon mustard
  
• 1 tsp salt
  
• 1/4 tsp freshly ground pepper
  
• 1 2-lb boneless eye round roast, trimmed of all visible fat
  
• 4 tsp olive oil
  
• 2 1/2 lb small red potatoes, halved
  
• 2 lb zucchini, trimmed and cut into 2-inch pieces
  
• 2 onions, cut into eighths
  
• 1/2 lb baby carrots
  






Instructions



1. Preheat oven to 450. Spray a large roasting pan with nonstick spray. Mince parsley, chives and rosemary together. In a large bowl, combine the herbs with the garlic, mustard, salt and pepper. Place the beef in the roasting pan. Rub 2 Tbsp of the herb mixture ove the top and sides of the beef.
   
2. Stir the oil into the remaining herb mixture. Add the potatoes, zucchini, onions and carrots to the bowl and toss well. Arrange the vegetables in a single layer around the meat in the roasting pan. (If you can't fit all the vegetables in a single layer, use a separate pan to roast the remainder.) Place the roasting pan in the oven and reduce the oven temperature to 350.
   
3. Roast the meat and vegetables, stirring and turning the vegetables occasionally, until the vegetables are tender and the beef reaches an internal temperature of 140 for medium-rare, about 1 hour and 15 minutes. Let stand 10 minutes before slicing.