Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/2 pounds russet potatoes, peeled and cut into large chunks

  3. 3/4 cup chopped fresh parsley leaves

  4. 1/4 cup chopped fresh thyme leaves

  5. 1 small head garlic, peeled and crushed

  6. 5 tbsp. olive oil, divided

  7. 1 tbsp. kosher salt

  8. 2 tsp. finely grated lemon peel

  9. 2 beef eye of round roasts, about 2 to 3 pounds each 1 tsp. salt

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan with lightly salted water to cover. Boil 15 to 20 minutes until potatoes are crisp tender. Drain well.

  2. Preheat oven to 400 degrees. Combine parsley, thyme, crushed garlic, 3 tbsp. olive oil, kosher salt and lemon peel in a small bowl. Stir mixture well to blend. Heat remaining 2 tbsp. oil in a large skillet over medium high heat. Add roasts and sear until browned on all sides. Transfer roasts to a roasting pan and rub with garlic mixture. Arrange potatoes around roasts. Bake roasts about 45 minutes for medium. Transfer roasts to a platter and tent with foil. Let stand 15 minutes before slicing and serving with potatoes.


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