Ingredients:
1 Salt
1/4 Pepper
1/8 Pepper
3 Beef Eye Round
1 Carrot
1 Parsnip
1/2 Maple Syrup
3 White Wine
3 Mustard
1 Butter
Margarine
Directions:
Preheat oven to 450 degrees.
Combine 3/4 tsp.
salt and 1/4 tsp.
pepper; sprinkle over roast.
Place beef in roasting pan.
Add carrots and parsnips; roast 20 minutes.
Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper.
Bring to boil.
Reduce heat to simmer; cook until thickened about 10 minutes.
Reduce oven temperature to 350 degrees.
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.,
Let stand 10 minutes before slicing.
