Peppery Dijon & Rosemary Spoon Roast with Roasted Potatoes & Carrots

INGREDIENTS:

  • 4 lbs Certified Angus Beef ® sirloin spoon roast

  • 2 tablespoons Grey Poupon Dijon mustard

  • 1 tablespoon dried rosemary, crushed

  • 2 teaspoons kosher salt

  • 2 teaspoons coarse ground black pepper

  • 1 1/2 pounds potatoes, quartered, cut 1-2in chunks

  • 1 pound carrots, peeled, cut 1-2in chunks

  • 1/2 cup beef broth

PREPARATION:

  1. Rub top & sides of roast with mustard; sprinkle evenly with salt, black pepper and rosemary. Wrap in plastic wrap & refrigerate 6 hours, overnight preferred.

  2. Preheat oven to 450°F. Unwrap & place on rack in roasting pan. Roast uncovered for 15 minutes; reduce heat to 325°.

  3. Add potatoes, carrots and beef broth around roast, in the bottom of the pan. Roast an additional 40 minutes. Cover with foil and roast an additional 30 minutes for medium doneness (135-140°).

  4. Remove roast from oven and loosely tent with foil; allow to rest 15 minutes before slicing. Serve with roasted vegetables and broth.

Recipe adapted from CertifiedAngusBeef.com

Elizabeth Schneller