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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Three Mustard Beef Round Tip with Baby Carrots

Source: The Healthy Beef Cookbook, published by John Wiley and Sons

Roasted vegetables and roast beef in a wonderful mustard sauce!

Rating:
Prep Time:	15 minutes
Cook Time:	2 hours
Difficulty:	Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	291.3

Total Carbs	15.9 g

Dietary Fiber	3.3 g

Sugars	6.0 g

Total Fat	11.2 g

Saturated Fat	3.5 g

Unsaturated Fat	0.7 g

Potassium	32.4 mg

Protein	30.1 g

Sodium	646.7 mg

Dietary Exchanges 11.2 Fat, 2.0 Vegetables, 0.0 Fruits, 3.1 Meat, 0.1 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 lb round tip roast, lean 3.0
3 tbsp dijon mustard 1.0
1 tbsp fresh thyme 0.5
0 1/2 tsp black pepper 2.0
2 tbsp Bread Crumbs, plain, grated, dry

Vegetables 1.0
1 lb Brussels Sprouts, fresh 2.0
2 lb baby carrots 2.0
2 tbsp olive oil 2.0
2 tsp fresh thyme 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper

Mustard Sauce 1.0
1 tbsp olive oil 0.25
0 1/4 each medium shallots 0.5
0 1/2 cup dijon mustard 2.0
2 tsp mustard seed, ground 1.0
1 tsp dry mustard 2.0
2 tbsp fresh lemon juice 0.5
0 1/2 cup reduced fat sour cream 2.0
2 tbsp chopped parsley 0.25
0 1/4 tsp black pepper

Directions

Heat oven to 325 degrees F. Combine 3 tablespoons Dijon-style mustard, 1 tablespoon thyme and 1/2 teaspoon pepper in small bowl. Spread mustard mixture evenly over all surfaces of beef roast. Press bread crumbs evenly onto roast over mustard.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast for 1 3/4 to 2 hours for medium rare, 2 1/4 to 2 1/2 hours for medium doneness.
Meanwhile prepare vegetables. Cut shallow X into bottom of each Brussels sprout. Toss Brussels sprouts, carrots, oil, thyme, salt and pepper in large bowl. Transfer to metal baking sheet. Cover tightly with aluminum foil. Roast in 325 degree F oven. Roast 1 to 1-1/4 hours or until crisp-tender. Uncover baking sheet; continue roasting 5 minutes or until lightly browned.
Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand, covered, 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile prepare Mustard Sauce. Heat oil in small saucepan over medium heat until hot. Add shallots; cook and stir 3 to 5 minutes or until tender. Add Dijon-style mustard, mustard seeds and dry mustard; cook and stir 30 seconds. Remove from heat; stir in lemon juice until well blended. Add sour cream, parsley and pepper; stir until smooth. Keep warm.
Carve roast into thin slices. Serve with vegetables and Mustard Sauce.