No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roast Beef with New Potatoes and Shallots

  • prep: 15 mins
    total time: 1 hour 15 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    Preheat oven to 400 degrees. On a large rimmed baking sheet, toss potatoes and shallots with oil; season with salt and pepper.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, October 2006

advertisement

advertisement

Reviews (2)

  • 9 Oct, 2008

    Really delicious. Add carrots next time to roasted vegetables.

  • 8 Apr, 2008

    This is a delicious, simple, and "clean" roast - no extra grease or gravy to fuss with. The flavors are fresh and tasty. I make this every couple of months for family dinners.