Eye Round Roast with Potatoes and Blistered Green Beans

Eye Round Roast with Potatoes and Blistered Green Beans
Makes 6
Prep 15 m
Rest 10 m
Roast for 25 minutes, then at 375 degrees for 25 minutes

Ingredients

Directions

  1. 1 of 4 Heat oven to 425 degrees . In a small bowl, combine first 4 ingredients.
  2. 2 of 4 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. 3 of 4 Meanwhile, toss green beans with 1 tbsp oil and remaining spice mix.
  4. 4 of 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.
Nutrition Information for Eye Round Roast with Potatoes and Blistered Green Beans
Servings Per Recipe: 6
Per Serving: 7 g sat. fat, 20 g Fat, total, 493 kcal cal., 43 g pro., 7 g sugar, 7 g fiber, 37 g carb., 733 mg sodium