Ingredients
2 tbsp. coarsely ground black peppercorns
1 tbsp. dried minced garlic
2 tsp. dried thyme
2 1/2 to 3 lb. top round boneless beef roast or eye-round roast
3 tbsp. Dijon mustard, divided
1 tbsp. Extra virgin olive oil
1 lb. Brussel sprouts, trimmed & halved
2 large sweet potatoes, peeled & coarsely chopped
Directions
1) Preheat oven to 425 degrees. Set a wire rack in a shallow roasting pan. Line a rimmed baking sheet with foil. In a small bowl combine pepper, garlic & thyme.
2) Place roast on rack in roasting pan. Brush with 2 tbsp. of the mustard & sprinkle with 2 tbsp. of the pepper mixture, patting into the mustard.
3) Add remaining 1 tbsp. mustard & oil to remaining pepper mixture; toss with brussels sprouts & sweet potatoes. Spread vegetables on baking sheet.
4) Place roast on upper oven rack; roast 20 minutes. Reduce oven heat to 325 degrees. Place vegetables on lower rack. Roast meat and vegetables 1 hour 15 minutes or until an instant read thermometer inserted into the meat registers 140 degrees for medium rare. remove vegetables when tender. Remove roast; let stand 10 minutes. Slice roast across the grain & serve with vegetables.
Prep: 15 minutes
Cook: 1 hour35 minutes
Serves: 8
You can actually omit the veggies if you would like and make something different. That was what we did. Instead of using 3 tbsp. of the mustard I just used the 2 and I used all the seasoning on the roast and it still came out really good and tasty.
