- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 347.6
- Total Fat: 13.5 g
- Cholesterol: 62.7 mg
- Sodium: 67.4 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.5 g
- Protein: 32.2 g
Roast beef with roasted vegsSubmitted by: PHEBESS
IntroductionEasy one-pot weekend dinner Easy one-pot weekend dinner
2 lb. Beef, eye of round (approx. - 1.75 to 2 lb) - all visible fat trimmed off!
4 medium potatoes (or 10-15 new potatoes, depending on size)
30 (or so) Baby Carrots
2 Turnips, peeled and chopped into big chunks
1 cup Onions, raw, chopped
4 teaspoon Minced Garlic
2 tbsp Olive Oil, 2 tbsp
Salt and pepper to taste
Wash and chop all vegs into bite-size pieces - halve or quarter new potatoes, halve baby carrots, etc. Place in the bottom of a roasting pan, and drizzle olive oil and sprinkle garllic over the vegetables. Mix well.
Season to taste with salt, pepper, any herbs your family likes. Mix again.
Rinse beef, and trim if needed. Season with garlic and pepper - NO SALT! Place on top of the vegetables. Place uncovered in the oven.
Roast for 50 minutes for rare, longer for well done. Stir the vegetables periodically. When the time is done or meat is to desired temperature, remove the meat to rest 10 or 15 minutes before carving. Test a potato - if not soft enough, let the vegetables cook while the meat rests.
Number of Servings: 8
Recipe submitted by SparkPeople user PHEBESS.