Herb Roasted Beef with Potatoes and Carrots
Active Time: 10 minutes | Total Time: 1 hour 30 minutes | Serves Serves: 4 | Watch Video | Gluten Free
Ingredients
- 1 pound baby red potatoes, quartered (about 12)
- 1 pound carrots, peeled and cut into 3-inch sticks (about 6)
- 2 tablespoons extra virgin 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
Instructions
Heat the oven (with the oven rack in the lower third of the oven) to 375°F. Cut the potatoes into quarters and cut the carrots into 3-inch sticks. 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 3/4 teaspoon salt, 1/2 teaspoon pepper (24 turns on pepper mill), and 1 tablespoon oil. 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
This recipe was printed from:
https://jessicaseinfeld.com//recipes/herb-roasted-beef-with-potatoes-and-carrots
