Mustard Beef With Butternut Squash And Potatoes

• 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

1. Preheat the oven to 350u0b0F. Mix mustard, 1 tbsp of the parsley and 2 tsp water in a small bowl; set aside.
2. 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.
3. Bake 1 hour for medium doneness or until cook to desired doneness. Let stand 10 mins before slicing. Sprinkle with remaining parsley.

mustard, parsley, vegetable, butternut squash, zucchini, potatoes, beef roast, red wine vinegar, bouillon cube

Taken from recipes-plus.com/api/v2.0/recipes/22675 (may not work)