Herb Butter Roast Beef with Potatoes and Carrots | The Leaf

Ingredients

• 4 lb. beef top round roast, trimmed
• 1/3 cup fresh parsley, chopped
• 2 Tbsp. fresh thyme, chopped
• 2 Tbsp. fresh rosemary, chopped
• 2 tsp. minced garlic
• ½ onion, chopped
• Black pepper, to taste
• 1 Tbsp. Dijon mustard
• 2 Tbsp. light butter
• 3 Tbsp. olive oil
• 6 cups baby potatoes
• 6 cups carrots, sliced
• Kitchen twine