WW Herb Crusted Roast Beef and Vegetables

By molpel

points value: 8

A ripe tomato salad is all you need to round out the menu. Thinly sliced leftover eye round roast also makes a great roast beef sandwich.

Ingredients

• 1 cup(s) parsley, leaves
• 1/4 cup(s) chives, coarsely chopped
• 1 Tbsp rosemary
• 2 clove(s) (medium) garlic clove(s), minced
• 2 Tbsp Dijon mustard
• 1 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 32 oz lean beef round, 1 (2-pound) boneless eye roast, trimmed of all visible fat
• 4 tsp olive oil
• 2 1/2 pound(s) uncooked red potatoes, halved
• 2 pound(s) zucchini, trimmed and cut into 2-inch pieces
• 2 medium onion(s), cut into eighths
• 1/2 pound(s) baby carrots

Details

Servings 8

Preparation

Step 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.

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.



Notes
Eye round and other lean roasts are best cooked and served rare to medium-rare; if a lean cut of meat is overcooked it becomes tough and dry. Test for doneness with an instant-read thermometer: Insert the thermometer into the center of the meat and wait for the temperature indicator to come to a full stop before reading.

It’s important to realize that meats continue to cook after coming out of the oven, so it’s best to remove the meat at a temperature slightly lower than desired, then let it stand at least 10 minutes before slicing.