beef round roast with root vegetables


2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary
4 large cloves garlic, minced
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon cracked black pepper
1 (4 lb.) eye round roast, well-trimmed
2 tablespoons vegetable oil
3 medium baking potatoes, quartered
3 large sweet potatoes, halved, quartered
4 small onions, halved


  1. preheat oven to 350°f.
  2. combine rosemary, garlic, salt, mustard and pepper in a small bowl; press half the mixture evenly into surface of beef roast.
  3. combine remaining seasoning with oil in large bowl.
  4. add vegetables and toss to coat.
  5. place roast, fat side up, on rack in shallow roasting plan.
  6. insert meat thermometer in thickest part.
  7. place vegetables on rack around roast.
  8. roast until meat thermometer reaches 135°f for medium rare and 150°f for medium, approximately 1 1/2 hours, being careful not to overcook.
  9. once meat reaches desired doneness, transfer roast from rack to cutting board.
  10. cover roast with foil, and allow meat to rest for 10 minutes.
  11. carve roast into slices; serve with vegetables.

suggestion: serve with a side salad.

Nutrition (Per Serving)

serving size 11 oz.
servings 8
calories 370
fat 10g
saturated fat 2.5g
cholesterol 95mg
sodium 370mg
carbohydrate 30g
fiber 4g
sugars 5g
protein 40g