Instructions

Preheat oven to 400 degrees F.

Lightly oil a baking sheet or coat with nonstick spray. Remove beef roast from refrigerator. Arrange beef in center of baking sheet. Sprinkle roast evenly with fresh rosemary, thyme, 1 1/2 teaspoons seasoned salt and 1/2 teaspoon black pepper. Rub butter onto beef roast evenly over herbs and seasoning.

In a large mixing bowl, add 2 teaspoons soybean oil and remaining 1 teaspoon seasoned salt and 1/2 teaspoon black pepper. Toss potatoes in oil and seasoning mixture. Spread on one side of baking sheet.

Roast beef and potatoes at 400 degrees F for 20 minutes.

Meanwhile, trim green bean stems and clean mushrooms. In a large mixing bowl that potatoes were mixed in, whisk together melted butter, garlic, thyme, salt and pepper. Toss green beans and mushrooms in mixture.

At the end of the first 20-minute baking time, remove beef and potatoes from oven. Place mushrooms and green beans in a single layer on the prepared baking sheet along with potatoes and beef. Move beef over if necessary to crowd potatoes a bit.

Bake for an additional 30 minutes or until beef roast registers 130* degrees F in the center of the large part of the roast on a digital instant read thermometer. Allow beef roast to rest 5 minutes, remove twine, slice at desired thickness and dip slices in remaining sheet pan juices before plating. Serve with potatoes, mushrooms and green beans.

*130 degrees F when pulled from oven will carry over to 135 degrees F, medium rare. For medium doneness, pull roast at 140 degrees F as it will carry over to 145 degrees F.

Nutrition per serving: 647 Calories, 54.6 g Carbohydrate, 32 g Fat, 8 g Saturated Fat, 42 g Protein, 7 g Fiber, 136 mg Sodium