Name: Roast beef with potatoes and zucchini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 5 oz beef eye of round roast, patted dry; 5 oz red potatoes, halved or quartered into 1-inch pieces; 3/4 medium zucchini, cut into 1-inch thick half-moons; 1 tsp olive oil; 1/4 tsp garlic powder; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

362 calories

Protein: 40g; 44% of calories
Carbs: 29g; 32% of calories
Fat: 9g; 23% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 375°F. Season the beef roast on all sides with half the salt, half the pepper, and all of the thyme, pressing the seasoning into the meat.
On a half-sheet pan, toss the potatoes and zucchini with the oil, garlic powder, and the remaining salt and pepper until evenly coated.
Push the vegetables to the sides of the pan and place the beef roast in the center. Roast for 30 to 35 minutes until the beef reaches your desired doneness and the potatoes are tender when pierced with a fork. Done when 145°F for medium-rare.
Remove the pan from the oven. Transfer the beef to a cutting board and let it rest for 10 minutes to keep it juicy. Slice the beef thinly against the grain and serve alongside the roasted vegetables.

Nutrition

Ingredients

Instructions

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