Name: Garlic herb roasted beef
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz beef eye of round roast, patted dry, tucked into a 2-inch-thick compact shape; 6 oz red potatoes, cut into 1-inch wedges; 3.5 oz green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. In a small bowl, combine the minced garlic, rosemary, thyme, half the salt, and half the pepper with half the olive oil to make a paste.
On a half-sheet pan, toss the potato wedges with most of the remaining oil, salt, and pepper. Roast the potatoes alone for 15 minutes.
Rub the garlic herb paste over the beef. Move the potatoes to one side of the pan and place the beef in the center. Roast the beef and potatoes together for 10 minutes.
Toss the green beans with the last drops of oil, salt, and pepper in the bowl used for the paste. Add the beans to the pan. Continue roasting until the beef reaches 130 to 135°F in the center and the vegetables are tender. Done when beef is medium-rare, 145°F.
Remove the beef from the pan and tent loosely with foil. Let the beef rest for 10 minutes. If the potatoes need more browning, leave them in the oven while the beef rests. Slice the beef thinly against the grain and drizzle the lemon juice over the meat and vegetables.

Nutrition

Ingredients

Instructions

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