One-Pan Oven Roast Beef with Vegetables
This roast beef with vegetables is a delicious feast for the whole family to enjoy. Juicy, tender, and flavorful, with crunchy roasted vegetables, the final result looks and tastes like an elegant dish—but it requires only four steps and one pan for cooking. Heck yes.
This roast beef with vegetables is seasoned with a homemade Montreal seasoning mix, with spices such as paprika, dill, garlic and onion powder. The flavors pair delightfully with leeks, baby carrots, and mushrooms, which make this recipe low-carb, paleo- and keto-friendly. Depending on your dietary preferences, you could also go with asparagus, broccoli, and brussels sprouts. Gravy and potatoes also work well with this recipe if you’re not avoiding carbs.
The beauty of this roast beef recipe is that it makes quality Sunday-night dinners quick and efficient, taking only 45 minutes from start to finish. However, there are a few factors that could make the cooking time longer, such as the size of your roast (if it’s larger than two pounds) and how you like your meat done. The cooking time in this recipe is for rare to medium rare meat. Medium to medium well will require an additional 10-15 minutes.
In four easy steps, your roast beef with vegetables will be ready to go into the oven.
Preheat the oven and mix the seasoning ingredients in a small bowl, rubbing on each side of the roast.
Wash the veggies and place them in a roasting pan, pouring beef bone broth over top. Sprinkle with fresh thyme, salt, and pepper to taste.
Place the seasoned roast in the oven on a roasting rack, with the roasting pan below the rack. Bake for 35-40 minutes (or more, depending on your cooking preference).
Once done, remove the roast from the oven, cover it with foil, and let it stand for five minutes. Slice and dish it up with the roasted vegetables. That’s it, that’s all!
Sunday night dinner just got easier and tastier with this tender, juicy roast beef with vegetables. Only four steps, one pan, and 45 minutes required.
Preheat oven to 350°F. Combine the Montreal seasoning ingredients in a small bowl. Rub on each side of the roast.
Arrange vegetables in a roasting pan. Pour Kettle & Fire Beef Bone Broth over. Sprinkle with fresh thyme leaves, salt and ground black pepper to taste.
Place seasoned roast on a roasting rack and put the rack on top of the roasting pan. Bake 35-40 minutes, or until meat is 145°F.
Remove from the oven, loosely cover the roast with foil, and let it stand for 5 minutes. Slice and serve with vegetables.
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook
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One-Pan Oven Roast Beef with Vegetables
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