Trigarlic Vegetables with Beef
Serves: 6
Total Time: 1 minutes
Calorie: 487, Proteins: 35 g, Total Fat: 17 g, Fiber: 5.20 g, Sugar 3 g.
Preparation
Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto
beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
Place roast on rack in shallow roasting pan. Place vegetables on rack
around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium
rare; 40 to 45 minutes for medium doneness.
Remove roast when instant-read thermometer registers 135°F for
medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 minutes.
(Temperature will continue to rise about 10°F to reach 145°F for medium rare;
160°F for medium.)
Meanwhile increase oven temperature to 475°F. Remove peppers.
Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve
roast across the grain. Serve with vegetables.
Makes 6 to 8 servings.