Roast Beef with Vegetables
Savor the comforting flavors of a classic Roast Beef with Vegetables, a hearty and wholesome one-pot meal that's perfect for family gatherings or Sunday dinners. This recipe features a tender, slow-cooked beef roast—seared to golden perfection and infused with aromatic herbs like thyme and rosemary—nestled among a medley of vibrant vegetables, including carrots, potatoes, celery, and onion. A splash of red wine adds depth to the savory beef broth, creating a rich, flavorful jus that takes this dish to the next level. With minimal prep and a leisurely oven braise, this roast becomes melt-in-your-mouth tender, while the vegetables soak up the savory juices. Serve with the pan drippings for an irresistibly cozy and satisfying meal that will have everyone coming back for seconds. Perfect for special occasions or a cozy weekend feast, this dish combines rustic charm with elegant flavors.
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Recipe Information
Ingredients
- 4 pounds beef roast (preferably chuck or rump)
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 1 large yellow onion, quartered
- 3 stalks celery stalks, cut into 2-inch pieces
- 4 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef roast dry with paper towels. Season generously with salt and black pepper on all sides.
In a large ovenproof skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef roast on all sides until golden brown, about 3-4 minutes per side.
Remove the beef from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic, onion, carrots, celery, and potatoes for 5 minutes until they begin to soften.
Deglaze the pan by adding the red wine (optional) and scraping up any browned bits from the bottom of the skillet. Cook for 2 minutes to let the alcohol evaporate.
Stir in the beef broth, thyme, and rosemary. Bring the mixture to a gentle simmer.
Return the beef roast to the skillet, nestling it among the vegetables. Ensure some of the liquid covers the bottom of the beef to keep it moist.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Roast for approximately 3 hours, or until the beef is fork-tender. Baste the beef with the pan juices every hour to keep it moist and flavorful.
Once cooked, remove the skillet from the oven and let the roast rest for 10 minutes before slicing.
Slice the beef roast against the grain and serve with the roasted vegetables and pan juices spooned over the top.
Nutrition Facts
Calories |
5992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.4 g | 476% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 29.4 g | ||
| Protein | 422.2 g | 844% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 56.0 mg | 311% | |
| Potassium | 11590 mg | 247% | |
*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.
