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. ---------------------------------------------------------------------------
Nutrition
Ingredients
