Recipes Ingredients Meat & Poultry Beef Recipes Roast Beef with New Potatoes and Shallots 3.3 (21) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr 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. Rate it Print