Beef Roast With Veggies Recipe

Ingredients for Beef Roast With Veggies

• Beef Eye Round
• 3-4 slices bacon (optional)
• Dijon Mustard
• 1 lb carrots, peeled and chopped into 1-inch pieces
• 8 oz cremini mushrooms, halved or quartered if large
• Sweet Onions
• Baking Potatoes
• 2 tablespoons olive oil
• Salt to taste (approximately 1 teaspoon total)
• Black pepper to taste (approximately 1/2 teaspoon total)

How to Make Beef Roast With Veggies

1. Preheat oven to 400°F (200°C).
2. Pat the roast dry with paper towels. Slather with 2 tablespoons of roast beef slather or Dijon mustard. Let rest for 15-20 minutes.
3. Spray a large roasting pan with vegetable spray.
4. Arrange 1 large onion, sliced into thick rings, in the center of the roasting pan.
5. Season onion with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. In a large bowl, toss together 1 lb carrots (peeled and chopped into 1-inch pieces), 8 oz cremini mushrooms (halved or quartered if large), and 1 lb small red potatoes (halved or quartered if large) with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Place the roast on top of the onion slices. If using, place 3-4 slices of bacon on top of the roast.
8. Arrange the potatoes around the roast, placing one at each end and one on each side.
9. Place the carrots and mushrooms in the remaining spaces in the roasting pan.
10. Roast for 1 hour, or until the roast reaches your desired internal temperature (135°F for medium-rare). Potatoes should be fork-tender.
11. Let the roast rest for 10-15 minutes before carving. Serve with sour cream and chives for the potatoes.