Servings: 6

2 teaspoons olive oil 2 teaspoons olive oil
1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh rosemary
¾ teaspoon salt ¾ teaspoon salt
1 (1½ pound) try-tip beef roast, trimmed 1 (1½ pound) try-tip beef roast, trimmed
Grated zest and juice of 1 lemon Grated zest and juice of 1 lemon
2 teaspoons Dijon mustard 2 teaspoons Dijon mustard
2 garlic cloves, minced 2 garlic cloves, minced
1¼ pounds small yellow or white potatoes, scrubbed and halved or quartered 1¼ pounds small yellow or white potatoes, scrubbed and halved or quartered
8 shallots, peeled 8 shallots, peeled

Preheat oven to 400°
Stir together 1 teaspoon of oil, the rosemary, and ¼ teaspoon of salt in cup; rub over top of beef roast.  Spray heavy medium roasting pan with nonstick spray and set over medium-high heat.  Add roast and cook until browned on all sides, about 8 minutes.  Remove pan from heat.
Combine lemon zest and juice, mustard, garlic and remaining 1 teaspoon oil and ½ teaspoon salt in one corner of large zip-close plastic bag, squeezing bag to mix well.  Add potatoes and shallots; seal bag and shake until coated well.  Scatter potatoes and shallots around beef.  Roast until instant-read thermometer inserted into center of beef registers 145°F for medium and potatoes and shallots are tender, about 40 minutes.  Transfer roast to cutting boarding let stand 10 minutes.
Meanwhile, spread potatoes and shallots in roasting pan in even layer; return to oven and roast, turning potatoes and shallots once or twice, until potatoes begin to crisp, about 10 minutes longer.  Cut roast across grain into 12 slices and serve with potatoes and shallots.

Per serving: 6 WW points, 240 calories, 8g fat, 22 g carb, 2 g sugar, 1 g fiber, 22g protein  Per serving: 6 WW points, 240 calories, 8g fat, 22 g carb, 2 g sugar, 1 g fiber, 22g protein