Ingredients
- 3 lb (1.5 kg) boneless beef roast
- 3 Tablespoons rosemary, chopped
- 2 Tablespoon thyme, chopped
- 4 Tablespoons salt, to taste
- 1 Tablespoon black pepper
- 2 Tablespoons (30 ml) olive oil
- Carrots, onions, other vegetables, chopped
Instructions
- Preheat oven to 400 F (200 C).
- Add the chopped vegetables to the base of a large baking tray.
- Rub the rosemary, thyme, salt, pepper, and olive oil over the roast beef and place on top of the vegetables.
- Bake in the oven for 1 hour – make sure the fat side of the beef is facing up. Cover for 20 minutes with foil to let the juices settle. Slice thinly and enjoy with the roasted vegetables.
Notes
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Calories: 497
- Sugar: 2 g
- Fat: 39 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 29 g