Recipes Ingredients Meat & Poultry Beef Recipes Roast Beef with New Potatoes and Shallots 3.3 (21) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 4 This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots. Ingredients 1 ½ 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 ½ pounds eye-of-round beef roast, tied Directions 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. Print