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
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Instructions
- 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.