Herb-Roasted Beef and Potatoes

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Shoulder tender (also labeled "petite tender") is a relatively new cut of beef that's moderately lean, quick-cooking, tender, and flavorful.

Yield: 4 servings (serving size: 3 ounces beef and 3/4 cup potatoes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 14.6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.1g
  • Carbohydrate: 18.7g
  • Fiber: 3.9g
  • Cholesterol: 66mg
  • Iron: 3.2mg
  • Sodium: 788mg
  • Calcium: 16mg

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)

Preparation

  1. 1. Preheat broiler.
  2. 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. 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.
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