One Pot Meal:Rosemary Beef and Veggies

Rosemary Beef With Root Vegetables

You say potato; we say, Ahhh. The tubers help restock your magnesium stores; low levels can up mental stress.

Serves 4


  • 1 lb new potatoes, quartered
  • 3/4 lb parsnips, cut diagonally into 1 1/2-inch pieces
  • 1/2 lb carrots, cut diagonally into 1 1/2-inch pieces
  • 4 teaspoons chopped fresh rosemary, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 3 teaspoons olive oil, divided
  • Vegetable oil cooking spray
  • 1 lb beef (center-cut eye of round roast), about 3 inches in diameter
  • 1 teaspoon finely chopped garlic
  • 1/2 cup nonfat plain Greek yogurt
  • 2 1/2 tablespoons drained bottled horseradish
  • 2 teaspoons white wine vinegar
  • 2 tablespoons snipped fresh chives or chopped fresh parsley


  1. Heat oven to 450°. In a bowl, toss potatoes, parsnips and carrots with 3 tsp rosemary, 3/4 tsp salt, 1/2 tsp black pepper, 1 tbsp water and 2 tsp oil. Coat a rimmed sheet pan with cooking spray. Rub beef with remaining 1 tsp olive oil and garlic; season with remaining 1 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place beef on pan; spread vegetables around it in a single layer; roast, turning vegetables once, until beef's internal temperature reaches 145°. (Start checking after 20 minutes.) Transfer meat to a plate; cover loosely with foil; let rest 5 minutes. Return veggies to oven; turn off heat. In a bowl, combine yogurt, horseradish and vinegar. Slice beef; divide among 4 plates; top with yogurt sauce and chives; serve with veggies.


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