Beef Rib Roast with Lemon Glazed Carrots & Rutabagas

Ingredients

• 1 beef Ribeye Roast Boneless, small end, (4 to 6 pounds)
• 4 to 5 medium carrots, cut into 3 x 1/4 x 1/4 inch strips
• 1 small rutabaga, cut into 3 x 1/4 x 1/4 inch strips
• 1/2 cup water
• 2 tablespoons butter
• 1 tablespoon packed brown sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt