Herb-Rubbed Roast Beef with Brussel Sprouts

On the outside, this meal may look "too fancy" for a weeknight. But in reality, a couple minutes of preparation, bung it in the oven, and relax with your wine and Netflix until the timer goes off. It's that easy.

The recipe comed from one of my all time favorite foodie sites, Serious Eats, which I use for almost anything I want to cook <3 : Herb Crusted Round Roast

Herb-Rubbed Roast Beef with Roasted Brussel Sprouts

• 1, 2 lb round roast
• For the rub:
  • 1/2 T olive oil
  • 2 T parsley
  • 3 cloves garlic
  • 1/2 t paprika
  • 1 t dried oregano
  • 1 t fresh thyme
  • Salt and pepper
• For the brussel sprouts:
  • 8 oz brussel sprouts
  • 2 T olive oil
  • Salt and pepper
• For the sauce
  • 1/2 c Greek yogurt
  • 1 T horseradish (more if you like spicy)
  • 1 t Worcestershire sauce
  • 2 t lemon juice

Preheat oven to 350*.

In a blender or food processor, combine all of the rub ingredients into a paste.

Salt and pepper all sides of the roast, then rub it with the herb mixture. Place on a roasting tray or in a dutch oven and roast until the internal temperature reaches 125* for medium rare, about 40 minutes.

In a cast iron pan, add the brussel sprouts. Drizzle the olive oil and sprinkle with salt and pepper, toss to combine. Add to the oven along with the beef and roast, turning the veggies every 20 minutes, until crispy on the outside and soft on the inside (about 40 minutes, conveniently!)

Combine all of the sauce ingredients in a bowl.

Slice the beef and serve with the sauce and a side of sprouts.