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    You are in: Home / Australian / Best-Ever Roast Beef With Vegetables Recipe
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    Best-Ever Roast Beef With Vegetables

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    • on June 09, 2010

      I wanted to make this because of the mustard and pepper rub down and it was surely worth it. I used carrots because the butternut just would not have flown in this house and the wee bite size Yukons were the only spuds I had . They both worked perfectly to make a happy dinner time. I didn't weigh the roast when I took it out of the freezer this morning but I know that it was close to 2 lbs. Using the times given it came out with well done ends for DH and a med rare center for me, ideal! I really loved that mustard and pepper combo but I used a grainy Dijon and I think that it would work better with a smooth Dijon and I'll use that next time. The gravy tastes great too. Made for Photo Tag.

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    Nutritional Facts for Best-Ever Roast Beef With Vegetables

    Serving Size: 1 (601 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 688.9
    Calories from Fat 345
    Total Fat 38.4 g
    Saturated Fat 12.3 g
    Cholesterol 137.2 mg
    Sodium 684.8 mg
    Total Carbohydrate 33.7 g
    Dietary Fiber 5.3 g
    Sugars 3.2 g
    Protein 51.9 g


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