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Home -> Main Dishes -> Beef
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Nana's Italian Style Rubbed Roast Beef and Potatoes
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 pounds russet potatoes, peeled and cut into large chunks 3/4 cup chopped fresh parsley leaves 1/4 cup chopped fresh thyme leaves 1 small head garlic, peeled and crushed 5 tbsp. olive oil, divided 1 tbsp. kosher salt 2 tsp. finely grated lemon peel 2 beef eye of round roasts, about 2 to 3 pounds each 1 tsp. salt
Directions
Place potatoes in a large saucepan with lightly salted water to cover. Boil 15 to 20 minutes until potatoes are crisp tender. Drain well.
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.
Serves 4 to 6.
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