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Favorite Recipes Supper Recipes Tim and Jan’s Roast Beef with Roasted Vegetables
Tim and Jan’s Roast Beef with Roasted Vegetables
| 5 pound beef (top round etc.) 3 TBS. Dijon mustard 2 TBS. fresh rosemary minced 3 cloves garlic 3 TBS. olive oil 1 ½ pounds red potato cut in half 2 fennel bulbs quartered with root left attached 4 large carrots peeled and sliced in big chunks Salt and pepper to taste |  |
| In a pan add all vegetables and add salt and pepper, 2 TBS rosemary, and olive oil and mix together. On top of the vegetables add beef and rub with mustard, remaining rosemary and garlic and salt and pepper. Cook in a preheated 350 degree oven for about 1 hour. Take out of oven and remove vegetables. Return the beef to the oven and cook another ½ hour or until meat thermometer register show 130 degrees for medium to medium well. Serve with horseradish and enjoy. | |