Name: Garlic Herb Roasted Beef with Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz beef eye of round roast; 0.75 cup carrots; 0.5 cup parsnips; 0.5 cup red potatoes; 0.5 tbsp extra virgin olive oil; 2 cloves garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and peel the carrots and parsnips, then slice them into 1-inch rounds. Scrub the red potatoes and cut them into 1-inch cubes.
In a large mixing bowl, toss the sliced carrots, parsnips, and potatoes with half of the olive oil, half of the garlic, and a pinch of salt and pepper.
Mince the garlic and combine it in a small bowl with the remaining olive oil, rosemary, thyme, salt, and pepper to create a herb rub.
Pat the beef roast dry with a paper towel and rub the herb mixture evenly over all sides of the meat.
Place the beef in the center of the prepared baking sheet and arrange the seasoned root vegetables in a single layer around the meat.
Roast in the oven for 30 to 35 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare and the vegetables are golden and tender.
Remove from the oven and let the beef rest on a cutting board for 10 minutes before slicing thinly against the grain.
Serve the sliced beef alongside the roasted root vegetables while hot.

Nutrition

Ingredients

Instructions

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