Herb-Crusted Top Loin Roast Roasts

Ingredients

• 1 beef top loin petite roast (1-1/2 to 2 lbs.)
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped fresh thyme
• 1 Tbsp. chopped fresh parsley
• 1 tsp. coarse grind black pepper
• 3 Tbsp. olive oil, divided
• 12 oz. fingerling potatoes, cut lengthwise in half
• 12 oz. new potatoes, cut in half
• 4 large shallots, peeled, cut lengthwise into quarters
• Coarse salt, as needed

Instructions

Preheat oven to 325 degrees.  Combine basil, thyme, parsley and pepper; stir in 1 Tbsp. oil.  Press evenly onto all surfaces of beef roast.

Place roast, fat-side up, on rack in shallow roasting pan.  Insert ovenproof thermometer so tip is centered in thickest part of beef.  Do not add water or cover.  Set aside.

Toss potatoes and shallots with remaining 2 Tbsp. oil on rimmed baking sheet; season with salt and ground black pepper, as desired.  Turn vegetables, cut-side down.  Roast beef in 325 degree oven 55 to 70 minutes for medium rare to medium doneness; roast vegetables 55 to 60 minutes or until potatoes are almost tender.

Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 10 minutes.  (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)  Meanwhile, increase oven temperature to 425 degrees.  Stir vegetables; continue roasting 8 to 10 minutes or until potatoes are tender and browned.

Carve roast into slices, season with coarse salt, as desired.  Serve with roasted vegetables.