Don’t complicate it. If there’s anything about cooking I want everyone to understand, it’s that it doesn’t need to be fancy. It doesn’t need to be perfect, or plated, or polished. Food already tastes good. The stuff you buy at the store? It’s already good! Some simple seasonings and an appropriate source of heat is all you need.
Roast beef was a common Sunday dinner in my home growing up, and I love it for its simplicity. Paired with an array of vegetables – this is a one-pan dinner with so much variety of flavor and texture, with so little effort.
The aromas that fill your home as this bakes are incredible. It’s fresh, seasonal, and the perfect meal to carry you through the ups and downs of the roller coaster that is late winter weather.
Roast Beef & Vegetables
Servings:
A simple beef roast and array of seasonal vegetables. Simple to make and only requires one pan.
Ingredients:
- 1 beef roast eye of round or chuck round roast
For the beef rub
- 8-10 cloves garlic peeled, stemmed
- 3-5 small button mushrooms
- 3 Tbsp olive oil
- 3 Tbsp dijon mustard
- 1 Tbsp coriander seed roughly ground
- 1 tsp fennel seed roughly ground
- 2 tsp dried dill
- 1 Tbsp salt
- 2 tsp black pepper
For the vegetables
- 1 small acorn squash cut into 8ths
- 1 large sweet potato cut into 8ths
- 1 large fennel bulb cut into 8ths
- 10 baby broccoli trimmed
- 10 cloves garlic peeled, stemmed
- 8 small carrots cut in half
- 8 medium yukon gold potatoes cut in half
- 1 1/2 Tbsp duck fat
- 1 1/2 Tbsp olive oil
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 Tbsp salt
- 2 tsp black pepper
Directions:
- Preheat your oven to 450 degrees and place your roasting pan, without a roasting rack, on the center rack of the oven while it preheats.
- Pat the beef roast dry with paper towel and set at room temperature while you make the beef rub. To a food processor, add the garlic cloves, mushrooms, olive oil, and dijon mustard. Blitz until smooth, then add the remaining rub ingredients and mix together.
- Rub the mixture on the outside of the beef roast evenly, then set aside while you prep the vegetables.
- Add all the vegetables to a large bowl, along with the duck fat, cooking oils herbs and salt and pepper. Toss to coat as evenly as possible.
- Remove the roasting pan from the oven (do it quickly so as not to lose too much heat). Add the vegetables to the pan, then spread them to the sides to create a well in the center. Place the roast in the center, then evenly spread the vegetables around the pan.
- Place the roasting pan back in the oven and quickly close the door. Roast at 450 degrees for 15 minutes, then reduce the temperature to 325 and place a meat thermometer with a wire lead into the center of the roast and cook until the temperature reaches 140.
- Once finished, cover loosely with foil for 20-30 minutes before slicing the roast and serving warm. Enjoy!
This looks amazing! I can’t wait to try it myself….since it’s soooo easy!