Herb-crusted roast beef and vegetables
1 cup(s), leaves
¼ cup(s), coarsely chopped
2 medium clove(s), minced
¼ tsp, freshly ground
Uncooked lean beef round
32 oz, 1 (2-pound) boneless eye roast, trimmed of all visible fat
Uncooked red potato(es)
2½ pound(s), halved
2 pound(s), trimmed and cut into 2-inch pieces
2 medium, cut into eighths
Uncooked baby carrots
- 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.
- 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.
- 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.