Ingredients for Herb Crusted Roast Beef And Potatoes
- Beef Eye Round
- 1/2 cup olive oil
- Salt & Freshly Ground Black Pepper
- 1 tablespoon paprika
- Small Red Potatoes
- Dry Breadcrumbs
- Dried Thyme Leaves
- Dried Rosemary
- salt and pepper to taste
- Fresh Ground Black Pepper
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How to Make Herb Crusted Roast Beef And Potatoes
- Preheat oven to 325°F (160°C).
- Pat the roast beef dry with paper towels. Brush the roast with 2 tablespoons of olive oil.
- Season generously with salt and pepper.
- Place the roast in a large roasting pan.
- Insert a meat thermometer into the center of the thickest part of the roast.
- Roast for 45 minutes.
- Meanwhile, in a large bowl, combine 1/2 cup olive oil and 1 tablespoon paprika.
- Add 2 pounds of potatoes, peeled and cubed.
- Toss until potatoes are evenly coated.
- In a small bowl, combine 1 cup bread crumbs, 2 tablespoons fresh thyme leaves, 1 tablespoon fresh rosemary leaves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup olive oil.
- Carefully remove the roast from the oven after 45 minutes.
- Arrange the potatoes around the roast in the roasting pan.
- Press the bread crumb mixture evenly onto the top of the roast to form a crust.
- Sprinkle any remaining bread crumb mixture over the potatoes.
- Return the roasting pan to the oven and roast for an additional 40-45 minutes, or until the meat thermometer registers 145°F (63°C) for medium-rare, or until desired doneness is reached.
- Transfer the roast to a carving board and tent loosely with foil.
- Let the roast rest for 5-10 minutes before carving.
- Carve the roast into 1/4-inch-thick slices.
- Serve immediately with the roasted potatoes, spooning any pan juices and bread crumb mixture from the roasting pan over the meat and potatoes.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
39g
Carbs
10g
