Beef Roast With Veggies

• 4 lbs beef eye round (very lean)
• 1 1/2 slices thick cut bacon (optional)
• 2 tablespoons Dijon mustard
• 8 small carrots, peeled with tops left on
• 8 large mushrooms, leave whole
• 2 slices sweet onions, 1/4 inch thick (such as Spanish, Vidalia, Walla Walla)
• 4 medium baking potatoes, scrubbed, leave skins on, score lengthwise
• olive oil
• salt
• pepper

1. Slather the roast with the roast beef slather (recipe on Recipezaar), let rest 15 to 20 minutes, or spread with Dijon mustard.
2. In the meantime, spray a roaster with veggie spray.
3. Place the thick slices of onion beside each other in the middle of the roaster.
4. sprinkle with salt and pepper.
5. In a large bowl, place the carrots, mushrooms and potatoes, pour olive oil over, just enough to moisten, stir to coat well.
6. Sprinkle veggies with salt and pepper.
7. Place the roast on top of the onion slices, cut the bacon into 3 or 4 slices and place on top of the roast, if using.
8. Place the whole potatoes, one on each side and one at each end of the roast.
9. Place the mushrooms and carrots in the remaining spaces.
10. Cook roast and veggies in 400u0b0F oven for 1 hour.
11. Roast will be medium rare and potatoes will be fork tender.

beef eye round, bacon, mustard, carrots, mushrooms, sweet onions, baking potatoes, olive oil, salt, pepper

Taken from www.food.com/recipe/beef-roast-with-veggies-27007 (may not work)