Roasted Beef and Vegetables
Experience the ultimate comfort food with this savory Roasted Beef and Vegetables recipe, a perfect centerpiece for any family dinner or holiday feast. This dish features a tender, herb-crusted beef roast infused with garlic, rosemary, and thyme, nestled among a colorful medley of caramelized baby potatoes, sweet carrots, and tangy red onions. A splash of beef broth and fresh lemon juice ensures the roast remains juicy while creating a flavorful pan sauce to drizzle over every bite. With a minimal prep time of 20 minutes and a single roasting pan to clean, this recipe is as convenient as it is hearty. Whether you're hosting a gathering or craving a wholesome meal, this one-pan wonder is sure to impress. Perfect for a cozy night in or an elegant celebration, serve this dish alongside crusty bread or a fresh salad for a complete and satisfying dinner.
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Recipe Information
Ingredients
- 3 lbs beef roast (such as chuck or top round)
- 3 tbsp olive oil
- 4 pieces garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tsp salt
- 1 tsp black pepper
- 1.5 lbs baby potatoes, halved
- 4 pieces carrots, peeled and cut into chunks
- 1 pieces red onion, quartered
- 1 cup beef broth
- 1 tbsp lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef roast dry with paper towels and place it on a cutting board.
Rub 2 tablespoons of olive oil all over the roast, ensuring even coverage.
In a small bowl, mix the minced garlic, rosemary, thyme, salt, and black pepper. Rub the mixture evenly onto the beef roast.
In a large roasting pan or Dutch oven, combine the baby potatoes, carrots, and red onion. Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly. Sprinkle with a pinch of salt and pepper.
Make space in the center of the roasting pan and place the seasoned beef roast in the middle, surrounded by the vegetables.
Pour the beef broth and lemon juice into the bottom of the roasting pan to keep the meat and vegetables moist during cooking.
Cover the roasting pan with aluminum foil or a lid and place it in the preheated oven.
Roast for 60 minutes covered, then remove the foil or lid and continue roasting for an additional 30 minutes or until the beef reaches an internal temperature of 135°F (for medium-rare) or 145°F (for medium) when checked with a meat thermometer.
Remove the roasting pan from the oven and transfer the beef to a cutting board. Let it rest for 10 minutes before slicing.
Serve the sliced beef alongside the roasted vegetables, drizzled with any pan juices for extra flavor.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1432 mg | 30% | |
*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.
