Maple-Glazed Roast Beef

• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, plus,divided
• 1/8 teaspoon pepper, divided
• 3 lbs beef beef eye round
• 1 lb carrot, diagonally cut into 1/2 inch pieces
• 1 lb parsnip, diagonally cut into 1/2 inch pieces
• 1/2 cup maple syrup
• 3 tablespoons white wine
• 3 tablespoons mustard, preferably dijon
• 1 tablespoon butter or 1 tablespoon margarine

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.

salt, pepper, pepper, beef beef, carrot, maple syrup, white wine, mustard, butter

Taken from www.food.com/recipe/maple-glazed-roast-beef-73387 (may not work)