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Herb-Roasted Beef and Potatoes

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 3 ounces beef and 3/4 cup potatoes)
Shoulder tender (also labeled "petite tender") is a relatively new cut of beef that's moderately lean, quick-cooking, tender, and flavorful.

Ingredients

  • 2 tablespoons chopped fresh thyme, divided
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh parsley
  • 2 1/2 tablespoons olive oil, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 garlic cloves, minced
  • 2 (8-ounce) beef shoulder tender roasts, trimmed
  • Cooking spray
  • 1 (20-ounce) package refrigerated potato wedges (such as Simply Potatoes)

Nutrition Information

  • calories 318
  • fat 14.6 g
  • satfat 3.6 g
  • monofat 8.7 g
  • polyfat 1.3 g
  • protein 26.1 g
  • carbohydrate 18.7 g
  • fiber 3.9 g
  • cholesterol 66 mg
  • iron 3.2 mg
  • sodium 788 mg
  • calcium 16 mg

How to Make It

  1. Preheat broiler.

  2. Combine 1 tablespoon thyme, rosemary, parsley, 1 tablespoon oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and garlic; rub evenly over both sides of beef. Place beef on the rack of a broiler pan coated with cooking spray; place rack in pan.

  3. Combine the potatoes, remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; toss. Arrange potato mixture onto rack around beef. Broil 7 minutes. Turn beef over. Broil 7 minutes or until beef is desired degree of doneness. Remove from oven. Place beef on a cutting board; let stand 5 minutes. Stir potatoes; sprinkle with remaining 1 tablespoon thyme. Cut beef across grain into thin slices; serve with potatoes.