Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a recipe I got from Woman's World magazine. It sounds easy and tasty on these cold Autumn nights.

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. Combine 3/4 tsp.
  3. salt and 1/4 tsp.
  4. pepper; sprinkle over roast.
  5. Place beef in roasting pan.
  6. Add carrots and parsnips; roast 20 minutes.
  7. Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper.
  8. Bring to boil.
  9. Reduce heat to simmer; cook until thickened about 10 minutes.
  10. Reduce oven temperature to 350 degrees.
  11. Cook roast until meat thermometer inserted in thickest part of beef registers 140 degrees for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time.
  12. Let stand 10 minutes before slicing.


Most Helpful

Made this for Fall PAC 2011, entertaining my Father, Grandmother and Stepmother. We evened out the rating to 4 stars, as one gave 4.7 stars and the others varied - 4 stars evened it all out. All really enjoyed. We might start glasing a little earlier though, to increase the flavour. Overall a simple (which we love) and very tasty dish. Thanks Psycho :)

The Normans October 22, 2011

What a great, solid meal. This was one of the best roasts I have made, in terms of doneness. A beautiful medium rare! I did have to make a few changes due to the unavailibilty of ingredients. No parsnips, so subbed rutabaga. Had a couple of leeks left over from another dish, so added those. Delicious. Thnx for sharing your recipe, Kim. Made for PAC Fall 2009.

Darkhunter September 22, 2009

This is very, very good on a cold fall night. I made it without the mustard and my family loved it all the same.

CoffeeMom October 02, 2004

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