• 2 Ratings

Together in the roast pan, the hearty vegetables and meat combine in the oven for maximum flavor and convenience.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Combine 2 tablespoons of the mustard and the sage; spread over surface of meat. Combine vegetables and margarine or butter; toss to coat. Place the roast, rib side down, in a shallow roasting pan. Insert a meat thermometer into center of roast. Arrange vegetables around roast. Roast, uncovered, in a 325 degree F oven for 1-1/2 hours or until the vegetables are nearly tender.

Instructions Checklist
  • Combine remaining mustard and syrup in a saucepan. Bring just to boiling. Drizzle over vegetables; toss to coat. Continue roasting about 30 minutes more or until thermometer registers 160 degrees F and juices run clear. Remove roast from oven. Cover roast with foil; let stand 10 minutes before carving. Just before serving, remove vegetables from pan juices with slotted spoon. Makes 6 to 8 servings.

Nutrition Facts

689 calories; 35 g total fat; 12 g saturated fat; 120 mg cholesterol; 459 mg sodium. 54 g carbohydrates; 6 g fiber; 38 g protein; 1648 RE vitamin a; 20 mg vitamin c; 4 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0