Savory Roast Beef and Veggie Medley

Photo byGwen Wren

Want an easy, no-fuss dinner? This one-pan roast beef with seasoned veggies is packed with flavor and makes cleanup a breeze. It's the perfect go-to meal for when you want something hearty without the hassle!

Savory Roast Beef and Veggie Medley

Ingredients:

For the Roast:

• 3-4 lb beef roast (top round, sirloin, or your preferred cut)
• 2-3 tbsp olive oil
• 2 tsp kosher salt
• 1 ½ tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1 tsp onion powder

For the Vegetables:

• 2 cups sliced carrots (fresh or frozen)
• 2 cups green beans (fresh or frozen)
• 2 cups broccoli florets (fresh or frozen)
• 2 tbsp olive oil
• 1 ½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1 tsp onion powder

Instructions:

1. Prepare the Beef:

1. Preheat your oven to 375°F.
2. Place the roast on a large baking tray or roasting pan.
3. In a small bowl, mix the olive oil, salt, pepper, rosemary, parsley, and onion powder.
4. Rub the seasoning mixture generously over the entire surface of the roast, ensuring an even coating.

2. Season the Vegetables:

1. In a large bowl, toss the carrots, green beans, and broccoli with olive oil.
2. Sprinkle the vegetables with the salt, pepper, rosemary, parsley, and onion powder, tossing to coat evenly.

3. Arrange and Roast:

1. Arrange the seasoned vegetables around the roast in the same pan.
2. Place the pan in the preheated oven and roast for about 60-90 minutes, or until the internal temperature of the beef reaches 135°F for medium-rare, or 145°F for medium.
3. • For a more well-done roast, cook longer to your desired doneness.

4. Rest the Roast:

1. Once cooked, remove the roast from the oven and cover it loosely with foil.
2. Let it rest for 10-15 minutes to allow the juices to redistribute.

5. Serve:

1. Slice the roast beef against the grain and serve with the roasted vegetables on the side.