HERB-CRUSTED ROAST BEEF AND VEGETABLES

POINTS per serving 6

 

Yield/Serves: 8

INGREDIENTS

 

 

1 cup parsley leaves

¼ cup coarsely chopped chives

1 tablespoon rosemary

2 garlic cloves, minced

2 tablespoons Dijon mustard

1 teaspoon salt

¼ teaspoon freshly ground pepper

(1) 2-pound boneless eye round roast,

trimmed of all visible fat

4 teaspoons olive oil

2½  pounds small red potatoes, halved

2 pounds zucchini, trimmed and cut into 2-inch pieces

2 onions, cut into eighths

½ pound baby carrots

 

INSTRUCTIONS

1. Preheat the oven to 450° F Spray a large roasting pan with nonstick spray. Mince the parsley, chives, and rosemary together. In a large bowl, combine the herbs with the garlic, mustard, salt, and pepper. Place the beef in the roasting pan. Rub 2 tablespoons of the herb mixture over the top and sides of the beef.

 

2. Stir the oil into the remaining herb mixture. Add the potatoes, zucchini, onions, and carrots to the bowl and toss well. Arrange the vegetables in a single layer around the meat in the roasting pan. (If you can't fit all the vegetables in a single layer, use a separate pan to roast the remainder.) Place the roasting pan in the oven and reduce the oven temperature to 350° F

 

3. Roast the meat and vegetables, stirring and turning the vegetables occasionally, until the vegetables are tender and the beef reaches an internal temperature of 140° F for medium-rare, about 1 hour and 15 min­utes. Let stand 10 minutes before slicing.

 

Per serving: CALORIES 317; PROTEIN 28g; FAT 6g (sat 2g); CARBOHYDRATES 38g; FIBER 6g; CHOLESTEROL 60mg; SODIUM 411mg; CALCIUM 64mg.

 

Source: Weight Watchers "SIMPLY DELICIOUS Winning Points Cookbook"