Herb-Crusted Roast Beef and Vegetables

By dette

This lean version of an old-fashioned Sunday supper is a simple way to feed a small crowd. A rip tomato salad is all you need to round out the menu. Thinly sliced leftover eye round roast also makes a great roast beef sandwhich.

Ingredients

• 1 c. parsley leaves
• 1/4 c. coarsely chopped chives
• 1 tbsp rosemary
• 2 garlic cloves, minced
• 2 tbsp dijon mustard
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 1 (2#) boneless eye round roast, trimmed of all visible
• fat
• 4 tsp olive oil
• 2 1/2 # small red potatoes, halved
• 2 # zucchini, trimmed and cut into 2 inch pieces
• 2 onions, cut into eighths
• 1/2 # baby carrots

Preparation

Step 1

Preheat the oven to 450. 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 tbsp of the herb mixture over the top and sides of the beef.

Sitr 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 kayer, use a separate pah to roast the remiander). Place the roasting pan in the oven and reduce the oven temperature to 350.

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 for medium-rare, about 1 hour and 15 minutes. Let stand 10 mintutes before slicing.

317 cal; 6 g tot fat; 2 g sat fat; 60 mg chol; 411 mg sod; 38 g carb; 6 g fib; 28 prot; 64 mg calc POINTS: 6