Sheet Pan Meat & Potatoes

1- 3 lb silver tip roast 

1 lb mini potatoes, sliced in half if large 

1 bunch asparagus, ends trimmed 

Salt and pepper to taste 

5 tbsp oil, divided 

¼ cup spice blend (recipe below or use your favorite)

2-3 sprigs fresh thyme 

Spice blend: 

• 3 tbsp brown sugar

• 1 tbsp paprika 

• 1 tbsp garlic powder 

• 2 teaspoon dried parsley 

• 1 teaspoon onion powder 

• ½ teaspoon chili flakes 

• ½ teaspoon cinnamon

• 1 teaspoon chili powder 

• 2 teaspoons salt 

1. Preheat the oven to 450° F. 

2. Mix your spice blend in a bowl and drizzle in 2 tbsp of oil. 

3. Rub your silver tip roast with the spice blend and create a coating. Let it rest for 15 minutes.

4. Prepare a sheet pan with parchment and place your potatoes on top, cut side down if sliced. 

5. Drizzle with remaining oil and sprinkle with salt. 

6. Place your silver tip at the center. 

7. Bake for 15 minutes at 450° F and then lower the oven to 325° F for another hour.

8. 15 minutes before taking out the roast add the asparagus to the sheet pan and toss to coat with some of the oil and salt. 

9. Remove from the oven and check the internal temp of the roast which should be about 130-135° F. The potatoes should be fork-tender and crispy on the bottom and the asparagus should be bright green. 

10. Allow to rest for 15 minutes before slicing and serving.