YOUR SOLIN GENERATED RECIPE
Herb-Crusted Roast Beef with Root Vegetables
Lean beef roast seared with a fragrant rosemary-thyme crust and roasted alongside caramelized carrots and parsnips for a comforting, savory finish.
INGREDIENTS
4 oz beef eye of round roast
0 tbsp extra virgin olive oil
1 tsp sea salt
0.5 tsp black pepper
1 tbsp fresh rosemary
1 tbsp fresh thyme
2 cloves garlic
1 cup carrots
0.5 cup parsnips
PREPARATION
Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
In a small bowl, combine the minced garlic, chopped rosemary, thyme, sea salt, black pepper, and half of the olive oil to create a thick herb paste.
Pat the beef roast dry with paper towels and rub the herb paste evenly over all sides of the meat.
Peel and slice the carrots and parsnips into uniform rounds, then toss them with the remaining olive oil and a pinch of salt on the prepared baking sheet.
Place the herb-crusted beef in the center of the baking sheet, nestled among the root vegetables.
Roast for 35-45 minutes, or until a meat thermometer inserted into the thickest part of the beef reaches 135°F for a perfect medium-rare.
Transfer the beef to a cutting board and let it rest for at least 10 minutes to lock in the juices before thinly slicing against the grain.