Beef Sirloin with Oven Roasted Vegetables

Beef Sirloin with Oven Roasted Vegetables - 1 Guiding Stars

Active Time

15 min.

Total Time

1 hour 15 min.

Servings

12 (261 g)

A hearty, traditional beef roast that everyone will love, this dinner is a wonderful option for a fancy weekend dinner with guests. This recipe is designed to feed a large crowd, but you can easily cut in in half or in thirds if your crew is smaller.

Ingredients

1½ Tbsp. chopped fresh rosemary
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. pepper
3 lbs. beef top sirloin
¼ cup olive oil
2 lbs. baby red potatoes, halved
4 carrots, chopped
1 large zucchini, chopped
2 onions, cut into wedges

Directions

Heat oven to 425ºF. Combine rosemary, garlic, salt, and pepper; press 1½ teaspoons of the mix evenly onto beef. Stir oil into remaining seasoning mixture and set aside.
Toss potatoes, carrots, onions, and remaining seasoning mixture to coat. Arrange in a single layer on metal baking sheet. Set aside.
Place beef on rack in shallow baking pan. Place both beef and vegetables in oven and roast until halfway cooked (25 minutes).
Stir vegetables and add zucchini to baking pan. Continue roasting until vegetables are tender and meat reaches a minimum internal temperature of 145ºF (20-25 minutes).
Turn oven off, but leave vegetables inside to remain warm while beef rests. Transfer beef to carving board, tent with foil, and let rest (15 minutes).
Carve beef into slices. Serve with vegetables.

Nutritional analysis per serving: Calories 360; Total Fat 21g (27% Daily Value); Saturated Fat 7g (36% DV); Trans Fat 0g; Cholesterol 89mg (29% DV); Sodium 285mg (12% DV); Total Carbohydrate 17g (6% DV); Dietary Fiber 2.5g (9% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 25g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 20% DV; Niacin 70% DV; Vitamin B12 50% DV; Vitamin B6 50% DV.