By Sasha Gordanier
Preheat your oven to 375°F (190°C).
In a small bowl, mix together 2 tablespoons of olive oil, 2 minced garlic cloves, rosemary, thyme, 1 teaspoon of salt, and 0.5 teaspoon of pepper.
Rub the herb mixture evenly over the beef roast, pressing gently to adhere.
Place the beef roast on a rack in a roasting pan and put it in the oven. Roast it for approximately 50–60 minutes, or until it reaches your desired level of doneness (for medium rare, aim for an internal temperature of 135°F or 57°C).
While the roast is cooking, rinse and dry the baby potatoes. Cut them into halves.
Toss the potatoes with the remaining tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper.
45 minutes into the roasting, add the potatoes to the pan, spreading them out around the beef.
Wash and trim the green beans. Mince the remaining garlic clove.
After the beef has cooked, remove it from the oven and let it rest on a cutting board covered loosely with aluminum foil for about 10 minutes.
Meanwhile, in a skillet over medium heat, sauté the garlic in a drizzle of olive oil until fragrant, about 1 minute. Add the green beans and sauté for about 5–6 minutes until they are tender-crisp.
Once the meat has rested, slice it against the grain. Serve with the roasted potatoes and green beans on the side.
How did this recipe turn out? Let others know!
to rate this recipe
By Sasha Gordanier
This American Dinner Main Course recipe is ready in 1 hour 30 minutes and features Beef roast, Baby potatoes, Green beans and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C).
In a small bowl, mix together 2 tablespoons of olive oil, 2 minced garlic cloves, rosemary, thyme, 1 teaspoon of salt, and 0.5 teaspoon of pepper.
Rub the herb mixture evenly over the beef roast, pressing gently to adhere.
Place the beef roast on a rack in a roasting pan and put it in the oven. Roast it for approximately 50–60 minutes, or until it reaches your desired level of doneness (for medium rare, aim for an internal temperature of 135°F or 57°C).
While the roast is cooking, rinse and dry the baby potatoes. Cut them into halves.
Toss the potatoes with the remaining tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper.
45 minutes into the roasting, add the potatoes to the pan, spreading them out around the beef.
Wash and trim the green beans. Mince the remaining garlic clove.
After the beef has cooked, remove it from the oven and let it rest on a cutting board covered loosely with aluminum foil for about 10 minutes.
Meanwhile, in a skillet over medium heat, sauté the garlic in a drizzle of olive oil until fragrant, about 1 minute. Add the green beans and sauté for about 5–6 minutes until they are tender-crisp.
Once the meat has rested, slice it against the grain. Serve with the roasted potatoes and green beans on the side.
Calories per Serving: 450
Your Rating:
