Healthy: Roast Beef, Carrots, and Potatoes

Sunday, December 16th 2012. | Healthy

This Roast Beef, Carrots, and Potatoes healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Roast Beef, Carrots, and Potatoes on food healthy recipe blog.
Hi everyone!

Tomorrow we are having a roast beef for dinner.  I’ll serve this with some rolls.  This is the perfect Sunday night dinner!

Roast Beef, Carrots, and Potatoes
Amy – amylz
Family Fun Magazine

4 cloves garlic, crushed
2 tsp. dried thyme
1-1/2 tsp. black pepper
4 to 6 lb. beef ribeye roast
2 tbsp. olive oil
Salt
2 lbs. small new potatoes, halved
One 16-oz. package baby carrots
2 medium onions, in 1-inch-thick wedges

Step 1 Heat oven to 350 degrees. Combine garlic, thyme and pepper and press half this mixture evenly into surface of beef roast. Add oil and 1 teaspoon salt to remaining seasoning mixture; reserve. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast in 350 degree oven approximately 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.

Step 2 Meanwhile, in large bowl, combine potatoes, carrots, onions and reserved seasoning mixture; toss to coat. Arrange vegetables on 15″-by-10″ jelly roll pan. During last 60 minutes of roasting beef, put vegetables in oven.

Step 3 Remove roast to carving board when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Increase oven temperature to 450 degrees; continue roasting vegetables 15 minutes or until tender and lightly browned, stirring once. While the vegetables cook, temperature of roast will continue to rise 10 degrees to reach desired doneness. Carve roast into slices; serve with vegetables. Makes 6 to 8 servings.

Happy read Roast Beef, Carrots, and Potatoes recipes, and enjoy food and drink picture original here: Amy’s WFD Blog!

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