NUTRITION

SERVINGS

INGREDIENTS

5 oz top round beef roast

1 tsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

1 cup carrots

PREPARATION

• 1

  Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the top round beef roast completely dry with paper towels to ensure a beautiful, golden-brown crust.

• 3

  In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, sea salt, black pepper, and 1 teaspoon of olive oil to create a thick herb paste.

• 4

  Rub the herb paste evenly over all sides of the beef roast, pressing it into the meat.

• 5

  Place the broccoli florets and sliced carrots in a bowl, drizzle with the remaining 1 teaspoon of olive oil, and toss until lightly coated.

• 6

  Position the beef in the center of the prepared baking sheet and arrange the vegetables in a single layer around the meat.

• 7

  Roast in the oven for 18-22 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare and the vegetables are tender with charred edges.

• 8

  Remove from the oven and transfer the beef to a cutting board; let it rest for at least 5-8 minutes to allow the juices to redistribute before slicing thinly against the grain.