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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!

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

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

Mustard Sauce
1 tbsp  olive oil
0 1/4 each  medium shallots
0 1/2 cup  dijon mustard
2 tsp  mustard seed, ground
1 tsp  dry mustard
2 tbsp  fresh lemon juice
0 1/2 cup  reduced fat sour cream
2 tbsp  chopped parsley
0 1/4 tsp  black pepper
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Carve roast into thin slices. Serve with vegetables and Mustard Sauce.

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