Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Hy-Vee Angus Reserve boneless beef bottom round roast | ||
| Steak seasoning, as needed | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| 2 tbsp. Hy-Vee Select olive oil, divided | ||
| 1 lbs. Brussels sprouts, trimmed and halved | ||
| 1 medium red onion, cut into eighths | ||
| 8 oz. baby carrots |
Things To Grab
Directions
- Preheat oven to 325 degrees.
- Season roast with steak seasoning, salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium high. Sear the roast on all sides until browned, then place on a rack set inside a baking dish.
Roast for 1-1/2 hours, or until internal temperature of 130 degrees for medium-rare or 140 degrees for medium.
- In the same skillet, heat remaining tablespoon olive oil over medium heat. Cook Brussels sprouts, onion and carrots until sprouts and carrots are tender, about 20 to 25 minutes. Season vegetables with salt and pepper and serve with roast.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 60mg
- Sodium: 140mg
- Total Carbohydrates: 17g
- Protein: 27g
Daily Values
0%
Vitamin A 170%
0%
Vitamin C 170%
0%
Iron 20%
0%
Calcium 10%
Recipe Source:
Hy-Vee weekly ad from the week of January 6, 2016.