Herb Roasted Beef with Potatoes and Carrots

A nice easy roast with veggies! Very tasty, we ate WAY too much:)

Original Recipe: http://www.doitdelicious.com/recipes/make_it/herb_roasted_beef

ingredients

1 lb (about 12) baby red potatoes, quartered

1 lb (about 5) carrots, peeled and cut into 3-inch sticks

2 tablespoons olive oil

1 1/4 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 pounds bottom round or rump roast

3 cloves garlic, chopped

1 tablespoon dried Italian Seasoning

directions

Heat the oven to 375°F. On a rimmed sheet pan, toss together the potatoes, carrots, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper (12 turns on pepper mill). Spread them in a single layer and nestle the roast (fat-side up) in the middle, pushing the vegetables aside as necessary.

In a small bowl, combine the garlic, Italian Seasoning, and the remaining 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper (24 turns on pepper mill). Rub evenly over the roast. Transfer the pan to the oven and roast until a meat thermometer inserted into the center of the meat reaches desired doneness, about 1 hour for medium-rare. Let rest about 10 minutes before slicing. Serve with the vegetables.

meat temperature chart:
Rare: 115° - 120°F
Medium-rare: 125° - 130°F
Medium: 135° - 140°F
Medium-well: 145° - 150°F
Well-done: 155° - 160°F

Delish!