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Roast Beef with New Potatoes and Shallots


This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.

  • Prep:
  • 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


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

  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. 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.

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