Deviled Roast Beef
Source: Better Homes and Gardens
 

Ingredients
• 1 2- to 2-1/2-pounds beef eye of round roast
• 1/4 cup Dijon-style mustard
• 1/4 teaspoon coarsely ground pepper
• 2 cups sliced fresh mushrooms
• 1 cup beef broth
• 1 small onion, cut into thin wedges
• 1/4 cup water
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dried thyme, crushed
• 1/2 cup fat-free milk
• 3 tablespoons all-purpose flour
 

Directions
1. Trim fat from beef. In a small bowl stir together 2 tablespoons of the Dijon-style mustard and the pepper; rub onto the beef. Place the beef on a rack in a shallow roasting pan. Insert a meat thermometer. Roast beef in a 325 degree F oven until thermometer registers 140 degree F for medium-rare (1-1/2 to 2 hours) or 155 degree F for medium (1-3/4 to 2-1/4 hours). Cover with foil; let stand for 15 minutes before carving. (The temperature of the meat will rise 5¿ during standing.)
2. Meanwhile, for sauce, in a medium saucepan combine the mushrooms, beef broth, onion, water, garlic, Worcestershire sauce, and thyme. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until vegetables are tender. In a small bowl stir together milk and remaining Dijon-style mustard; gradually stir into flour. Add to mushroom mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
3. To serve, thinly slice beef across the grain. Arrange on a serving platter. Spoon some of the sauce over beef. Pass remaining sauce. Makes 8 to 10 servings.

Nutritional Information
Nutritional facts per serving
calories: 217, total fat: 9g, saturated fat: 3g, cholesterol: 78mg, sodium: 342mg, carbohydrate: 5g, fiber: 0g, protein: 28g, vitamin A: 0%, vitamin C: 4%, calcium: 2%, iron: 22%, vegetables: 1diabetic exchange, lean meat: 3diabetic exchange