NUTRITION

SERVINGS

INGREDIENTS

6 oz beef eye of round roast

1 tbsp olive oil

3 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup carrots

1 cup green beans

0.25 cup low-sodium beef broth

PREPARATION

• 1

  Preheat your oven to 325°F to ensure a gentle and even roast for the lean beef.

• 2

  Pat the beef roast dry with paper towels and rub the surface with 0.5 tablespoon of olive oil, sea salt, black pepper, rosemary, and thyme.

• 3

  Heat a large oven-safe skillet or cast-iron pan over medium-high heat and sear the beef for 2-3 minutes per side until a deep brown crust forms.

• 4

  Remove the skillet from heat and arrange the sliced carrots and trimmed green beans around the beef, drizzling the vegetables with the remaining 0.5 tablespoon of olive oil.

• 5

  Place the skillet in the oven and roast for approximately 45 minutes, or until the internal temperature of the beef reaches 135°F for medium-rare.

• 6

  Transfer the beef to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.

• 7

  While the beef rests, place the skillet back on the stovetop over medium heat, add the minced garlic and beef broth, and simmer for 3-4 minutes while scraping up the browned bits.

• 8

  Thinly slice the beef against the grain and serve alongside the roasted vegetables with the garlic-herb pan sauce drizzled over the top.