What You Need:

4 tbsp brown mustard
1 (4 lb.) beef roast
1 tbsp garlic, minced
2 tsp dried thyme
2 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
1 tbsp canola oil
8 oz. parsnips cut into small chunks
1 1/2 lb. carrots cut into small chunks
2 C beef broth
2 tbsp flour

How to Make It:

Place a meat rack into a shallow baking pan and preheat the oven to 425 degrees.
Brush the mustard over the entire roast and place the roast on the meat rack.
In a bowl toss together the garlic, thyme, rosemary, salt and pepper and sprinkle 3/4 of the mixture over the roast.
Roast for 25 minutes on the top oven rack.
Line a baking sheet with foil.
Place the oil and remaining herb mixture into a bowl and stir to blend well.
Add the parsnips and carrots and toss to goat them well.
After 25 minutes reduce the oven temperature to 325 degrees.
Put the vegetables in the oven on the bottom rack.
Roast both the meat and vegetables for 1 hour or until the meat reaches an internal temperature of 140 degrees.
Place the roast on a platter and tent with foil to keep warm and leave the vegetables in the oven.
Let the roast stand covered for 20 minutes.
Place the roasting pan on the stove over medium high heat and add the broth.
Scrape the bottom of the pan to break loose any brown bits then whisk in the flour.
Bring the mixture to a boil then reduce the heat to medium, stirring constantly.
Continue to cook and stir for 2 minutes or until the gravy is as thick as you like.
Remove the vegetables and place in a serving bowl.
Slice the roast and serve topped with the gravy.

Makes 6 servings

The parsnips take place of those starchy potatoes and they taste just as good. Vegetables are a good source of nutrition and often times we leave these important foods out of our diets. With this dish you can have your cake and eat it too.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 1 hour 45 minutes
Total Time: approximately 2 hours 05 minutes

Nutritional Information: (approximate amounts per serving)
Calories 498; Fat 23g; Saturated Fat 9g; Carbohydrates 16g; Protein 50g; Fiber 4g;
Cholesterol 138mg; Sodium 647mg