Herb Roast
Experience the ultimate comfort food with this Herb Roast, a succulent and flavorful take on a classic dinner centerpiece. This recipe features a tender, three-pound boneless beef roast coated with a fragrant blend of fresh rosemary, thyme, parsley, and garlic. The roast is seared to perfection for a golden crust, then slow-roasted atop a medley of carrots, potatoes, and onions that soak up all the savory drippings. Enhanced with a touch of butter for richness, this one-pan dish is easy to prepare yet undeniably impressive. Perfect for any occasion, this herb-infused roast is sure to delight your guests while filling your home with irresistible aromas. With a prep time of just 20 minutes and straightforward instructions, this recipe is ideal for both weeknight dinners and holiday gatherings.
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Recipe Information
Ingredients
- 3 lbs boneless beef roast
- 3 tbsp olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 4 garlic cloves
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 2 tbsp fresh parsley
- 2 tbsp unsalted butter
- 2 carrots
- 1 yellow onion
- 3 medium potatoes
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef roast dry with paper towels to ensure a good sear.
Rub the roast all over with 1 tablespoon of olive oil, sea salt, and black pepper.
Finely mince the garlic and chop the rosemary, thyme, and parsley. Combine them in a small bowl.
Spread the herb mixture evenly over the surface of the roast, pressing lightly to ensure it sticks.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet or roasting pan over medium-high heat.
Sear the roast on all sides for 2-3 minutes per side until it forms a golden-brown crust. Remove the roast from the pan and set aside.
Peel and chop the carrots, onion, and potatoes into roughly equal-sized pieces.
Add the vegetables to the same pan, tossing them in the pan drippings. Season with a pinch of salt and pepper.
Place the seared roast on top of the vegetables in the pan.
Cut the butter into small cubes and dot it over the top of the roast.
Transfer the pan to the preheated oven and roast for approximately 75-90 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove the pan from the oven and tent the roast with aluminum foil. Let it rest for 15 minutes before slicing.
Serve the sliced roast with the roasted vegetables and enjoy your herb-infused masterpiece.
Nutrition Facts
Calories |
4684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.4 g | 401% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 5655 mg | 246% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 19.5 g | ||
| Protein | 318.7 g | 637% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 8540 mg | 182% | |
*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.
