Wednesday, August 24, 2011

Herb Roasted Beef with Potatoes and Carrots

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

Original Recipe:


  • 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


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