Herb-Roasted Beef and Potatoes

Ingredients:

• 2 Tbsp chopped fresh thyme, divided
• 1 Tbsp chopped fresh rosemary
• 1 Tbsp chopped fresh parsley
• 2 1/2 Tbsp olive oil, divided
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 2 garlic cloves, minced
• 2 (8 oz) beef shoulder tender roasts, trimmed
• Cooking spray
• 1 (20 oz) package refrigerated potato wedges (such as Simply Potatoes)

Directions:

• Preheat broiler.

• Combine 1 tablespoon thyme, rosemary, parsley, 1 tablespoon oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and garlic; rub evenly over both sides of beef. Place beef on the rack of a broiler pan coated with cooking spray; place rack in pan.

• Combine the potatoes, remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; toss. Arrange potato mixture onto rack around beef. Broil 7 minutes. Turn beef over. Broil 7 minutes or until beef is desired degree of doneness. Remove from oven. Place beef on a cutting board; let stand 5 minutes. Stir potatoes; sprinkle with remaining 1 tablespoon thyme. Cut beef across grain into thin slices; serve with potatoes.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 318
  

Rating:
Comments:

• If you can't find shoulder tender, use beef or pork tenderloin.
• Serve with Browned Butter Brussels