Foolproof Roast Beef and Vegetable
Sink your teeth into the ultimate comfort food with this **Foolproof Roast Beef and Vegetable** recipe, a guaranteed centerpiece for any family dinner or holiday gathering. Featuring a tender, juicy beef roast infused with the earthy flavors of fresh rosemary, thyme, and garlic, this dish is perfectly complemented by a medley of caramelized carrots, parsnips, red potatoes, and onion. The secret to its irresistible taste lies in a quick stovetop sear for a flavorful crust, followed by a slow roast in a savory beef broth. With minimal prep time and a straightforward technique, this classic one-pan meal ensures perfectly cooked beef and vegetables every time. Serve it with a drizzle of rich pan juices for a truly mouthwatering experience. Whether you're a seasoned home chef or a beginner, this recipe is your go-to guide for foolproof results!
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Recipe Information
Ingredients
- 3 lbs beef roast (top round or sirloin)
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 4 carrots, peeled and cut into large chunks
- 3 parsnips, peeled and cut into large chunks
- 6 red potatoes, halved
- 1 yellow onion, quartered
- 1 cup beef broth
Instructions
Preheat the oven to 375°F (190°C).
Pat the beef roast dry with paper towels and allow it to come to room temperature for about 30 minutes.
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper to form a paste.
Rub the garlic and herb mixture evenly over the beef roast, ensuring it is well coated.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Add 2 tablespoons of olive oil.
Sear the beef roast on all sides until browned, about 2-3 minutes per side. Remove the roast from the skillet and set aside.
In the same skillet, add the carrots, parsnips, red potatoes, and onion. Toss the vegetables in the remaining juices and season with a pinch of salt and pepper.
Place the seared roast back on top of the vegetables in the roasting pan. Pour the beef broth into the pan to keep the meat moist during roasting.
Transfer the pan to the preheated oven and roast for approximately 1 hour and 30 minutes, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare.
Remove the roast from the oven and let it rest on a cutting board for 15 minutes, tented loosely with aluminum foil.
Toss the vegetables in the pan juices and return them to the oven for an additional 10 minutes, if needed, to caramelize.
Slice the roast thinly against the grain and serve with the roasted vegetables. Spoon the delicious pan juices over the dish for added flavor.
Nutrition Facts
Calories |
4568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 3443 mg | 150% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 52.3 g | ||
| Protein | 430.4 g | 861% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 51.2 mg | 284% | |
| Potassium | 12131 mg | 258% | |
*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.
