Mustard Beef With Butternut Squash And Potatoes - cooking recipe

Ingredients

1 tbsp Dijon mustard
1/4 cup chopped parsley
4 tbsp vegetable or olive oil, divided
1 None butternut squash (about 2 1/4 lbs), unpeeled, cut crosswise into 1/2-inch thick slices
4 None zucchini, thickly sliced into rounds
12 None baby potatoes
2 1/2 lbs eye round beef roast
2 tbsp red wine vinegar
1 None beef bouillon cube, crumbled

Preparation

Preheat the oven to 350\u00b0F. Mix mustard, 1 tbsp of the parsley and 2 tsp water in a small bowl; set aside.
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.
Bake 1 hour for medium doneness or until cook to desired doneness. Let stand 10 mins before slicing. Sprinkle with remaining parsley.