Roast Beef with New Potatoes and Shallots
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2006
- 1 1/2 pounds small red new potatoes (10 to 12), well scrubbed, halved or quartered if large
- 1 pound shallots (8 to 10), peeled, ends trimmed, and halved lengthwise
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds eye-of-round beef roast, tied
Preheat oven to 400 degrees. On a large rimmed baking sheet, toss potatoes and shallots with oil; season with salt and pepper.
Push vegetables to edges of baking sheet; place roast in the center. Turn roast to coat with oil on pan, and season generously with salt and pepper.
Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in center of meat registers 130 degrees; for medium-rare, 40 to 50 minutes. Let beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with potatoes and shallots.