Ingredients:
For the Roast Beef:
2 lb beef roast (ribeye or sirloin)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tbsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp Dijon mustard
For the Roasted Vegetables:
2 large carrots, sliced
1 bunch asparagus, trimmed
3 medium potatoes, cubed
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tsp dried oregano
For Garnish:
2 tbsp fresh parsley, chopped
Instructions:
Prepare the Beef: Rub the beef with olive oil, salt, pepper, garlic powder, thyme, rosemary, and Dijon mustard. Let it rest for 30 minutes.
Roast the Beef: Preheat the oven to 400°F (200°C). Place the beef on a baking sheet and roast for 40-45 minutes or until the internal temperature reaches 130°F (55°C) for medium-rare. Let it rest before slicing.
Roast the Vegetables: Toss carrots, asparagus, and potatoes with olive oil, salt, pepper, garlic powder, and oregano. Roast on a separate tray for 25-30 minutes until tender.
Serve: Slice the beef and plate it with the roasted vegetables. Garnish with fresh parsley and enjoy!
