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Garlic Pepper Petite Roast

Garlic Pepper Petite Roast

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  • 3-4 lb Top loin petite roast
  • 1-1/2 lbs Green beans, trimmed
  • 8 oz Cremini mushrooms, cut in half
  • 6 Shallots, cut into 1/2-inch wedges
  • 3 tbsp Olive oil
  • 5 cloves Garlic, finely chopped
  • 1 tbsp Cracked black pepper


  1. Preheat oven to 325°F.
  2. Combine garlic and pepper and press evenly onto all surfaces of the roast.
  3. Place roast, fat-side up, in a roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, but not resting in fat.
  4. Roast for 1 to 1-1/4 hours for medium rare or 1-1/4 to 1-1/2 hours for medium doneness.
  5. Meanwhile, toss green beans, mushrooms and shallots with oil on rimmed baking sheet. Season with salt and pepper to taste.
  6. About 1 hour before roast is finished, place vegetables on bottom oven rack. After removing roast, increase oven temperature to 425°F and continue roasting vegetables about 15 minutes or until beans and shallots are crisp-tender and starting to brown, stir once.
  7. Remove roast when meat thermometer registers 135°F for medium rare or 150°F for medium.
  8. Transfer roast to carving board, tent loosely with aluminum foil and et stand 10 to 15 minutes before carving.
  9. Carve roast into slices and season with salt and pepper to taste.
  10. Serve with roasted vegetables.


Recipe adapted from