Herb-crusted roast beef and vegetables

Total Time
1 hr 24 min
9 min
1 hr 15 min
Satisfying and flavorful, this simple meal is one to keep in your dinner rotation. Vary this dish with the seasons, swapping out whatever vegetables are fresh. Eye round and other lean roasts are best cooked and served rare to medium-rare; the lack of fat in the meat means that overcooking can make it tough and dry. Use an instant-read thermometer to test for doneness, but keep in mind that meat continues to cook after coming out of the oven. It’s best to remove the meat at a temperature slightly lower than desired, then let it stand a minimum of 5 minutes before slicing to let the internal temperature rise to the right level and also to redistribute the flavorful juices back through the meat.


Fresh parsley

1 cup(s), leaves


¼ cup(s), coarsely chopped


1 Tbsp


2 medium clove(s), minced

Dijon mustard

2 Tbsp

Table salt

1 tsp

Black pepper

¼ tsp, freshly ground

Uncooked lean beef round

32 oz, 1 (2-pound) boneless eye roast, trimmed of all visible fat

Olive oil

4 tsp

Uncooked red potato(es)

2½ pound(s), halved

Uncooked zucchini

2 pound(s), trimmed and cut into 2-inch pieces

Uncooked onion(s)

2 medium, cut into eighths

Uncooked baby carrots

½ pound(s)


  1. Preheat the oven to 450°F. Spray a large roasting pan with nonstick spray. Mince the 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 tablespoons of the herb mixture over 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°F.
  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°F for medium-rare, about 1 hour and 15 minutes. Let stand 10 minutes before slicing.