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2 Tablespoons chopped fresh thyme

2 garlic cloves, minced

2 Tablespoons Dijon mustard

4 teaspoons olive oil

1/2 teaspoon black pepper

1 (2-pound) boneless eye-round roast, trimmed

1 Tablespoon water

2 pounds Yukon Gold potatoes, scrubbed and halved

1 pound carrots, cut on diagonal into 2-inch lengths

1 pound parsnips, cut on diagonal into 2-inch lengths

1 onion, cut into wedges

  1. Preheat oven to 450 F. 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 a larger bowl. Add herb mixture and toss to coat evenly. Scatter veggies around meat.
  4. Pust roast in over and reduce tempurature to 350 F. Roast, stirring veggies occasionally, until veggies are tender and instant-read thermometer inserted into center of roast registers 145 F for medium, about 1 hour 30 min. Transfer roast to cutting board; let stand 10 min. Thinly slice across grain into 24 slices.

Recipe source…Weight Watchers Ready, Set, Go! cookbook.