Sunday Roast with Carrots and New Potatoes

Sunday Roast with Carrots and New Potatoes
Servings: 6 Prep 15 mins Roast 450°F 50 mins


  • 2 1/2 pounds beef eye round roast
  • 2 tablespoons vegetable oil
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon plus 1/8 tsp black pepper
  • 1 1/2 pounds new potatoes, about 1 inch diameter, scrubbed
  • 1 pound peeled small carrots
  • 1/3 cup dry red wine
  • 2 cups reduced-sodium beef broth
  • 1 tablespoon all-purpose flour
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons chopped fresh chervil or marjoram

Make It

1. Heat oven to 450 degrees F. Rub roast with 1 tbsp of the oil and season with 1/4 tsp each of the salt and pepper. Place in a large flame-proof roasting pan.

2. Place potatoes and carrots in a large bowl and toss with 1/2 tsp of the salt and remaining 1/8 teaspoon pepper and 1 tbsp of oil. Arrange potatoes and carrots around meat and roast at 450 degrees F for 50 minutes or until internal temperature of meat registers 130 degrees F on an instant-read thermometer. Stir vegetables once after 25 minutes.

3. Remove roast and vegetables to a serving platter and cover for 10 minutes. Place roasting pan on stovetop over medium-high heat. Add wine and scrape up browned bits from bottom of pan. Combine broth and flour and stir into pan; add 1/4 tsp of the salt and simmer for 1 minute until thickened. Stir in tarragon and chervil.

4. Thinly slice meat and sprinkle with remaining 1/4 tsp salt. Serve with vegetables and herb gravy.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 414, Fat, total (g): 11, chol. (mg): 77, sat. fat (g): 3, carb. (g): 29, fiber (g): 4, pro. (g): 46, sodium (mg): 799, Percent Daily Values are based on a 2,000 calorie diet.