Roast Beef with New Potatoes and Shallots

Prep Time:
15 mins
Total Time:
1 hr 15 mins

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


  • 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


  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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