Mustard Roast Beef & Vegetables


Serves: 5
Total Calories: 106

Ingredients

1 (4-pound) boneless beef rump roast
1 1/2 teaspoons salt
pepper to taste
1 tablespoon prepared mustard
3 large carrots
4 small potatoes
4 small onions
2 large ribs celery

Directions:

Season beef with 3/4 teaspoon salt and pepper. Spread top and sides of roast with mustard. Place on small rack in lightly greased roasting pan. Peel and cut vegetables in chunks and place around rack in pan. Season with remaining salt and pepper. Roast in preheated 325° oven 1 1/2 hours or until meat thermometer registers desired doneness (rare 140°, medium 160°, well done 170°)—approximately 25 minutes per pound. Remove from oven; let stand about 10 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 106
Calories from Fat: 0

This Mustard Roast Beef & Vegetables recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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