Ingredientes para All In One Pan Roast And Vegetables
- Not used in this recipe
- Not used in this recipe
- 2 medium onions
- 2 lbs. potatoes
- 6 cloves garlic
- 2 tablespoons olive oil
- 2 1/2 teaspoons coarse salt
- 1 teaspoon black pepper
- 3-4 lbs. eye of round beef roast
- Not used in this recipe
- 1 green bell pepper
- 3/4 teaspoon Italian seasoning
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Cómo preparar All In One Pan Roast And Vegetables
- Preheat oven to 400°F (200°C).
- Remove ribs and seeds from 1 green bell pepper and cut into 1-inch strips.
- Halve 2 medium onions and cut into 1-inch wedges.
- Scrub and cut 2 lbs. potatoes into 1-inch chunks.
- Place peppers, onions, and potatoes on a large rimmed baking sheet.
- Drizzle with 1 tablespoon olive oil.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper; toss to coat.
- Using a paring knife, make 12 small slits in the top and sides of a 3-4 lb beef roast.
- Insert 6 cloves garlic into the slits in the roast.
- Move vegetables to the sides of the baking sheet.
- Place the beef roast in the center of the baking sheet.
- Drizzle the roast with 1 tablespoon olive oil.
- Rub the roast with 1 1/2 teaspoons coarse sea salt, 1/2 teaspoon black pepper, and 3/4 teaspoon Italian seasoning.
- Roast for 40-50 minutes, tossing vegetables occasionally, until the roast reaches an internal temperature of 145°F (63°C) and vegetables are tender.
- Let the meat stand 10 minutes, loosely tented with aluminum foil, to allow the juices to redistribute.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
18g
Fat
57g
Carbs
7g
