Mustard Beef With Butternut Squash And Potatoes

1. 1

   Preheat the oven to 350u00b0F. Mix mustard, 1 tbsp of the parsley and 2 tsp water in a small bowl; set aside.

2. 2

   Toss 2 tbsp of the oil, butternut squash, zucchini and potatoes in a bowl. Season. Heat remaining 2 tbsp oil in a large flameproof roasting pan on high heat. Cook beef 4 mins or until browned all over. Turn beef, fat-side up, then spread all over with mustard mixture. Season. Place vegetables around beef in pan; cook and turn veggies 2 mins or until starting to brown. Combine vinegar, crumbled bouillon cube and 1 cup water in a small bowl. Pour into pan.

3. 3

   Bake 1 hour for medium doneness or until cook to desired doneness. Let stand 10 mins before slicing. Sprinkle with remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.