Easy Oven Roast
Transform your Sunday dinner with this perfectly seasoned *Easy Oven Roast*, a simple yet impressive dish that’s tender, flavorful, and beautifully caramelized. This hearty recipe features a melt-in-your-mouth beef roast infused with garlic, rosemary, and thyme, complemented by a medley of roasted carrots, baby potatoes, and onion. The roast is seared to golden perfection before slow-cooking in a savory broth, ensuring juicy, evenly cooked results every time. With just 20 minutes of prep and a hands-off cook time, this oven-baked classic is an ideal choice for cozy family dinners or special occasions. Serve it with a drizzle of rich pan juices for an easy, comforting meal that’s guaranteed to impress. Perfect for those searching for "easy roast beef recipe" or "best oven roast with vegetables"!
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Recipe Information
Ingredients
- 4 lbs Beef roast (chuck, sirloin, or rump cut)
- 4 pieces Garlic cloves
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- 3 pieces Carrots
- 1 lb Baby potatoes
- 1 piece Yellow onion
- 1 cup Beef or chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef roast dry with paper towels and set it on a cutting board. Using a small knife, make shallow slits all over the surface of the beef. Insert sliced garlic cloves into the slits.
Rub the roast with olive oil, then evenly season it with salt, black pepper, dried rosemary, and thyme.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides until it develops a golden-brown crust (about 3 minutes per side). Remove the roast from the skillet and set aside.
Peel and chop the carrots into large chunks. Halve the baby potatoes. Peel and quarter the onion.
Place the vegetables in the skillet or roasting pan. Pour the beef or chicken broth over the vegetables and arrange the seared roast on top of them.
Cover the roasting pan tightly with aluminum foil or a lid and transfer it to the preheated oven.
Cook for approximately 2.5 to 3 hours, or until the internal temperature of the roast reaches 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
For the last 30 minutes of cooking, remove the foil to allow the top of the roast to caramelize.
Once cooked, remove the roast from the oven. Let it rest on a cutting board for 15-20 minutes before slicing.
Serve the roast alongside the roasted vegetables, and spoon some of the pan juices over the top for added flavor.
Nutrition Facts
Calories |
5287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.9 g | 456% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 6828 mg | 297% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.5 g | ||
| Protein | 413.9 g | 828% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 51.1 mg | 284% | |
| Potassium | 8259 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
