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Herb Roasted Beef with Potatoes and Carrots

Active Time: 10 minutes   |   Total Time: 1 hour 30 minutes   |   Serves Serves: 4  |   Watch Video  |  Gluten Free

  • 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

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

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Herb Roasted Beef with Potatoes and Carrots

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