You are here

Eye Round Roast with Potatoes and Blistered Green Beans

Eye Round Roast with Potatoes and Blistered Green Beans

Nutrition Facts
  • cal. (kcal) 493
  • Makes: 6 servings
  • Prep: 15 mins
  • Roast: at 425°F for 25 minutes, then at 375 degrees for 25 minutes
  • Rest: 10 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 3/4 pounds assorted small potatoes, quartered
  • 2 large red onions, peeled and cut into wedges
  • 3 tablespoons olive oil
  • 2 teaspoons fresh thyme, chopped
  • 1 boneless beef eye round roast (about 2 lbs)
  • 1 pound green beans, trimmed
  • 3/4 cup sour cream
  • 2 tablespoons prepared horseradish

Directions

  1. Heat oven to 425 degrees . In a small bowl, combine first 4 ingredients.
  2. Place potatoes and onion in a large bowl and toss with 2 tbsp oil, the thyme and 1 tsp spice mix. Spread onto a sheet pan. Rub 2 tsp spice mix all over roast and add to pan, pushing veggies out of the way. Roast 25 minutes.
  3. Meanwhile, toss green beans with 1 tbsp oil and remaining spice mix.
  4. Stir veggies on pan and push together, making space for green beans. Add beans to pan and reduce oven temp to 375 degrees . Return pan to oven and roast 20 to 25 minutes, until veggies are tender and beef reaches 125 degrees for medium-rare. Rest beef for 10 minutes before slicing. Combine sour cream and horseradish; serve alongside beef.

Note

  • This recipe calls for a sheet pan that should measure around 18 x 13 inches with a 1-inch-high edge. We like the heavy nonstick pans made by OXO and USA Pan (about $25).

Nutrition Information for Eye Round Roast with Potatoes and Blistered Green Beans

Servings Per Recipe: 6
PER SERVING: 493 cal., 20 g total fat (7 g sat. fat), 733 mg sodium, 37 g carb. (7 g fiber, 7 g sugars), 43 g pro.