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
- Preheat oven to 450 F. Spray very large roasting pan with nonstick spray.
- 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.
- 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.
- 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.