Imagine a hearty, mouthwatering beef roast that fills your kitchen with an irresistible aroma, drawing family and friends to the dinner table. This American classic, "Beef Roast with Veg," is not just a meal; it's an experience that brings warmth and comfort to any gathering. With tender, juicy meat and perfectly roasted vegetables, this recipe promises to impress even the most discerning palates. Ready to elevate your cooking game? Dive into this easy-to-follow recipe that transforms simple ingredients into a delicious feast that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lb beef roast
- 4 carrots, chopped
- 3 potatoes, cubed
- 1 onion, quartered
- 2 cups beef broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
Instructions
- Remove the beef roast from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature, which helps ensure even cooking.
- Preheat the oven to 325°F (165°C). Pat the beef roast dry with paper towels to remove excess moisture.
- Season the roast generously with salt, pepper, and garlic powder on all sides, pressing the seasonings into the meat.
- Heat olive oil in a large Dutch oven or heavy-bottomed roasting pan over medium-high heat. Sear the roast on all sides until a golden-brown crust forms, about 3-4 minutes per side.
- Remove the roast from the pan and set aside. In the same pan, add chopped onions and sauté for 2-3 minutes until slightly softened.
- Place the seared roast back in the pan. Arrange chopped carrots and cubed potatoes around the roast.
- Pour beef broth around the roast, ensuring it comes about 1/3 to 1/2 way up the sides of the meat.
- Cover the pan tightly with a lid or aluminum foil and transfer to the preheated oven.
- Roast for approximately 2 hours and 30 minutes, or until the internal temperature of the meat reaches 135°F for medium-rare, or 145°F for medium.
- Remove from the oven and let the roast rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
- Slice the roast against the grain and serve with the roasted vegetables and pan juices.
Tips
- Bring to Room Temperature: Always remove the beef roast from the refrigerator 30-45 minutes before cooking. This step is crucial for even cooking and ensures a tender roast.
- Sear for Flavor: Don’t skip the searing step! Browning the roast in olive oil creates a flavorful crust that locks in juices and adds depth to the dish.
- Season Generously: Use a generous amount of salt, pepper, and garlic powder to enhance the flavor of the roast. Press the seasonings into the meat for better adherence.
- Use a Meat Thermometer: To achieve the perfect doneness, invest in a meat thermometer. Aim for an internal temperature of 135°F for medium-rare or 145°F for medium.
- Let It Rest: After roasting, allow the meat to rest for 15-20 minutes before carving. This helps the juices redistribute, ensuring each slice is moist and flavorful.
- Serve with Pan Juices: Don’t forget to drizzle the pan juices over the sliced roast and vegetables. It adds a burst of flavor that ties the whole meal together!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
