Herb-crusted roast beef and vegetables
1
Points® value
Total Time
1 hr 24 min
Prep
9 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
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.
Ingredients
Fresh parsley
1 cup(s), leaves
Chives
¼ cup(s), coarsely chopped
Rosemary
1 Tbsp
Garlic
2 clove(s), minced
Dijon mustard
2 Tbsp
Table salt
1 tsp
Black pepper
¼ tsp, freshly ground
Uncooked lean beef bottom round roast
32 oz, 1 (2-pound) boneless eye roast, trimmed of all visible fat
Olive oil
4 tsp
Uncooked red potato
2½ pound(s), halved
Uncooked zucchini
2 pound(s), trimmed and cut into 2-inch pieces
Onion
2 medium, cut into eighths
Baby carrots
½ pound(s)
