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Rosemary and Garlic Beef Top Round Roast with Potatoes


  • Author: MealHack.com
  • Prep Time: 20
  • Cook Time: 55
  • Total Time: 1 hour 15 minutes
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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/2 cup finely chopped fresh rosemary leaves
  • 6 garlic cloves, minced
  • 1 teaspoon finely grated lemon zest
  • Coarse salt and ground pepper
  • 1 top round beef roast (3 pounds), trimmed and tied
  • 2 pounds fingerling potatoes, halved lengthwise

For the horseradish sauce

  • 1/4 cup sour cream
  • 1 tablespoon prepared horseradish

Instructions

  1. Preheat oven to 400 degrees. In a bowl, combine 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high.
  2. Add beef to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
  3. Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 115 to 120 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes.

For the horseradish sauce

  1. Combine ingredients in a small bowl, and stir to combine.

Nutrition

  • Serving Size: 8
  • Calories: 160
  • Sugar: 2
  • Sodium: 52
  • Fat: 8
  • Saturated Fat: 2
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 20
  • Protein: 3
  • Cholesterol: 4