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1
Preheat the oven to 450F.
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2
Line a large roasting pan with nonstick aluminum foil.
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3
Add the carrots and potatoes.
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4
Drizzle 1 tablespoon plus 1 teaspoon of the olive oil over the vegetables and season them with salt and pepper.
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5
Toss just to combine, then distribute them in an even layer in the bottom of the pan, leaving room for the roast in the center.
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6
Rub the roast all over with the remaining 1 teaspoon olive oil, then season it with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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7
Set it in the center of the veggies and pour the juice evenly over all.
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8
Sprinkle the thyme over the top.
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9
Roast the meat, carrots, and potatoes for 18 minutes.
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10
Then, stir the potatoes and carrots (if using nonstick foil, be careful not to tear it).
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11
Separate the onion quarters into pieces.
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12
Scatter them over the potatoes and carrots.
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13
Continue roasting until a meat thermometer inserted in the center of the roast reads 125F; for medium rare, about 15 to 20 minutes more.
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14
Carefully transfer the roast to a platter.
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15
Loosely tent the roast with foil for 10 minutes while the juices redistribute internally.
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16
If the veggies are not tender, rotate them one more time and continue roasting, up to 10 minutes more.
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17
Slice the meat into thin slices against the grain and serve immediately with the veggies.
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18
Each (about 4 ounces beef plus 2 cups vegetables) serving has:
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19
Calories: 345
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20
Protein: 33g
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21
Carbohydrates: 42g
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22
Fat: 8g
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23
Saturated Fat: 2g
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24
Cholesterol: 58mg
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25
Fiber: 7g
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26
Sodium: 310mg
