Maple-Glazed Roast Beef

Submitted by PsychoCasseroleStep

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

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 12

ingredients

• 1 teaspoon salt, divided
• 1⁄4 teaspoon pepper, plus,divided
• 1⁄8 teaspoon pepper, divided
• 3 lbs beef beef eye round
• 1 lb carrot, diagonally cut into 1/2 inch pieces
• 1 lb parsnip, diagonally cut into 1/2 inch pieces
• 1⁄2 cup maple syrup
• 3 tablespoons white wine
• 3 tablespoons mustard, preferably dijon
• 1 tablespoon butter or 1 tablespoon margarine

directions

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.

Reviews

[KingstonNormans]

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 :)

 

[Darkhunter]

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.

 

[CoffeeMom]

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