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Rachael Ray's 30-Minute Healthy Recipes

Herbed Beef with Roasted Veggies & Gravy


*1 (4 lb.) beef roast
*4 tbsp brown mustard

*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


1. Turn the oven on and preheat to 425 degrees. Place the roast on a in a shallow baking pan with a rack and brush the meat with the mustard.
2. Mix all the seasonings together and sprinkle 3/4 of this seasoning mix over the meat, then put meat in oven for 25 minutes.
3. Place the remaining seasoning mix in a bowl, stir in the oil, add the vegetables and toss to coat.
4. Line a baking sheet with foil, add the coated vegetables, adjust the oven heat to 325 and put the vegetables in the oven along with the meat and cook for 1 hour.
5. Remove the meat from the roasting pan and set aside, keeping warm. Place the roasting pan on the stove top, pour in the broth, whisk in the flour and cook over medium heat, stirring constantly for 2 minutes or until a nice thick gravy.
6. Serve the roast and vegetables with the gravy.


Go ahead and make some smashed potatoes if you like to go with this dish. You'll probably want to serve potatoes because the gravy turns out so nice with all the herbs.

Roasting the parsnips and carrots give them a much nicer flavor than boiling them. Of course flavoring them with the same herb mixture is a nice trick that works well with this whole meal.

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