Recipe:  Herb-Roasted Beef & Potatoes
Source:  Cooking Light, Dec. 2009

Servings:  4
Serving size:  3 oz beef and 3/4 cup potatoes

Ingredients:
2 tsp. dried thyme (divided)
1 tsp. dried rosemary
1 tsp. dried parsley
2 1/2 Tbsp. olive oil (divided)
1 1/4 tsp. kosher salt (divided)
3/4 tsp. black pepper (divided)
2 garlic cloves, minced
2 (8 oz) beef shoulder roasts, trimmed
cooking spray
1 (20 oz) package refrigerated potato wedges

Preparation:

1. Preheat broiler.
2. Combine 1 tsp thyme, rosemary, parsley, 1 Tbsp oil, 3/4 tsp salt, 1/2 tsp pepper, and garlic.  Rub evenly over both sides of beef.  Place beef on rack of a broiler pan coated w/cooking spray; place rack in pan.
3. Combine potatoes, remaining oil, salt and pepper; toss.  Arrange potatoes on rack around beef.  Broil 7 minutes. Turn beef over.  Broil 7 more minutes or until beef is desired degree of doneness.  Place beef on cutting board and let rest for 5 minutes.  Stir potatoes and sprinkle with remaining thyme.  Cut beef into thin slices.

Our Thoughts:

This beef was quite good.  Scott and I don't usually cook big roast-style cuts of meat, but we really enjoyed this one.  That being said, we made some minor adjustments.  The first is, we thought we had thyme, but didn't, so we used oregano instead.  I'm not sure I'd be able to tell the difference anyway.  The biggest change is that our Kroger doesn't carry the wedge-style refrigerated potatoes, so we bought the hashbrown style, which I thought was going to be really gross if we cooked the way the recipe said to, so instead we used the oil we were supposed to "toss" the potatoes in and used it to skillet-fry the hashbrowns nice and crisp (the way I like them and Scott is sweet enough to make for me!).  Also, we thought the roast needed to be cooked longer than the recipe indicates, so Scott cooked as recipe said, then sliced, then put the slices under the broiler for 45 seconds per side.  For me, it was a perfect "doneness".  We both said we'd like to make this meal again, and since we have another identical cut of meat in the freezer, I imagine we will in the next couple of weeks.  Scott's final thought:  "More hashbrowns, please!"

Rating:  4 out of 5 stars!


Nutritional Information (per serving):

Calories:  318

Fat:  14.6g

Protein:  26.1g
Carbohydrates:    18.7g

Fiber:  3.9g

Cholesterol:  66mg 
Iron:  3.2mg
Sodium:  788mg
Calcium:  16mg