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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is a recipe I got from Woman's World magazine. It sounds easy and tasty on these cold Autumn nights. Ingredients:
1 teaspoon salt, divided |
1/4 teaspoon pepper, plus,divided |
1/8 teaspoon pepper, divided |
3 lbs beef beef eye round |
1 lb carrot, diagonally cut into 1/2 inch pieces |
1 lb parsnip, diagonally cut into 1/2 inch pieces |
1/2 cup maple syrup |
3 tablespoons white wine |
3 tablespoons mustard, preferably dijon |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. Preheat oven to 450 degrees.
2. Combine 3/4 tsp.
3. salt and 1/4 tsp.
4. pepper; sprinkle over roast.
5. Place beef in roasting pan.
6. Add carrots and parsnips; roast 20 minutes.
7. Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper.
8. Bring to boil.
9. Reduce heat to simmer; cook until thickened about 10 minutes.
10. Reduce oven temperature to 350 degrees.
11. Cook roast until meat thermometer inserted in thickest part of beef registers 140 degrees for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time.
12. Let stand 10 minutes before slicing.
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