Roast Beef with Shallots and New Potatoes

• 1 1/2 pounds small red new potatoes (10 to 12), halved, or quartered if large
• 1 pound shallots (8 to 10), peeled and trimmed, halved lengthwise
• 2 tablespoons olive oil
• Coarse salt and fresh ground pepper
• 1 1/2 pounds eye-of-round beef roast, tied
• Coarse salt and fresh ground pepper
• 1 1/2 pounds green beans, ends trimmed
• 3 tablespoons fresh lemon juice (from about 1 lemon)
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves, plus more for garnish (optional)
• (serves 4)

1. Preheat the oven to 400F.
2. On a large, rimmed baking sheet, toss the potatoes and shallots with the oil; season with salt and pepper.
3. Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center.
4. Turn the roast to coat with the oil on the pan and season generously with salt and pepper.
5. Roast, tossing the potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the beef registers 130F (for medium-rare), 40 to 50 minutes.
6. Let the beef rest, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
7. In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
8. Add the green beans; reduce to a simmer, and cover the skillet.
9. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
10. Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme.
11. Season with salt and pepper, and toss to melt butter.
12. Serve the green beans garnished with additional thyme, if desired.

red new potatoes, shallots, olive oil, salt, beef roast, salt, green beans, lemon juice, butter, thyme

Taken from www.epicurious.com/recipes/food/views/roast-beef-with-shallots-and-new-potatoes-383341 (may not work)