NUTRITION

SERVINGS

INGREDIENTS

5 oz beef top round roast

0.25 tbsp extra virgin olive oil

3 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup carrots

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, combine the minced garlic, dried rosemary, dried thyme, sea salt, black pepper, and 0.25 tbsp of the extra virgin olive oil to create a thick paste.

• 3

  Pat the beef top round roast dry with a paper towel, then rub the herb paste all over the surface of the meat, pressing firmly so it adheres.

• 4

  Place the sliced carrots and broccoli florets on the prepared baking sheet, drizzle with the remaining 0.25 tbsp of olive oil, and toss to coat evenly.

• 5

  Clear a space in the center of the baking sheet and place the herb-crusted beef roast directly on the pan.

• 6

  Roast in the oven for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part of the beef reads 145°F for medium-rare.

• 7

  Transfer the beef to a cutting board and let it rest for at least 10 minutes to lock in the juices before slicing thinly against the grain.