Herb-Rubbed Roast & Vegetables Recipe
Position racks in centre and bottom third of oven, then preheat to 425°F.
Stir 1 tbsp oil, 1 bouillon cube and half of herbs and garlic in a small bowl. Rub mixture all over roast, then place roast in a roasting pan.
Roast in centre of oven for 20 minutes. Reduce oven temperature to 350°F. Roast until an instant-read thermometer inserted into thickest part of roast reads at least 145°F for medium-rare, about 1 more hour.
Meanwhile, about 20 minutes before roast will be done, combine remaining 2 tbsp oil, bouillon cube, herbs and garlic in a large bowl. Add potatoes, carrots and onion. Toss to coat. Arrange on a baking sheet. Roast on bottom third of oven, stirring halfway, until vegetables are tender, about 30 minutes. (You will stir when you remove the roast from the oven.)
Remove roast from oven and let rest 15 minutes.
Meanwhile, prepare green beans following package directions. Prepare gravy mix following package directions, with the addition of any pan drippings. Serve with roast and vegetables.
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Last updated: July 27th, 2021
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