roast beef and veggies recipe

Written ByJenny Smyth Posted on
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The Best roast beef and veggies recipe

I’ve always been a fan of hearty, comforting meals that warm the soul, and roast beef with veggies is one of my family’s go-to recipes. It’s a classic dish that never fails to impress, and I’m excited to share our favorite recipe with you.

The origins of this dish are unclear, but it’s a staple in many cultures, and for good reason – the combination of tender beef, crunchy veggies, and savory seasonings is a match made in heaven. Whether you’re serving it at a special occasion or just a weeknight dinner, this recipe is sure to become a favorite in your household.

In fact, I’ve found that it’s just as perfect for everyday meals as it is for holidays and gatherings. My kids love helping me prep the veggies and mix the seasonings, and my husband can’t get enough of the rich flavor.

And let’s not forget about the health benefits – by using leaner cuts of beef and loading up on colorful veggies, this dish is a guilt-free treat for the whole family.

Roast Beef and Veggies

4.6 from 981 votes

A hearty and flavorful dish featuring tender roast beef and an assortment of roasted vegetables. Easy to prepare and perfect for a family meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roast Beef

1.5 lbs beef roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
2 cloves garlic, minced

For the Veggies

2 medium potatoes, cut into wedges
2 medium carrots, peeled and cut into chunks
1 medium onion, cut into wedges
1 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a small bowl, mix olive oil, salt, black pepper, and minced garlic to create a paste.
3Rub the paste evenly over the beef roast, ensuring it is well coated.
4Place the roast in a roasting pan.
5Roast for 20-25 minutes, until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
6Remove from oven and let it rest for 10 minutes before slicing.
7While the beef is roasting, prepare the veggies.
8In a large bowl, combine the potatoes, carrots, and onions.
9Drizzle with olive oil, and sprinkle with rosemary, thyme, salt, and pepper.
10Toss to coat evenly.
11Spread the veggies on a baking sheet lined with parchment paper.
12Roast in the oven at 400°F for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring them halfway through cooking time.

🔧Equipment

Roasting pan
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 70mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: You can add other vegetables like Brussels sprouts or bell peppers to the roasting pan. Adjust cooking time as needed based on the size of the beef roast and the vegetables.

This roast beef with veggies recipe is a staple in our household – we love it for special occasions like holidays and birthdays, but also for everyday meals when we need something comforting and satisfying. And the best part?

It’s incredibly easy to make ahead of time or even freeze for later use. Whether you’re looking for a new family dinner idea or just want something delicious to serve at your next gathering, this recipe is sure to please.

❓ Frequently Asked Questions About Roast Beef and Veggies

Q: What type of beef works best for this recipe?

The best cut of beef for roast beef is one that’s tender yet still has some fat to keep it juicy. A 3-4 pound top round or rump roast is ideal, as it’s relatively inexpensive and easy to find in most supermarkets.

Q: Can I use frozen veggies instead of fresh?

While fresh veggies are always preferred, frozen ones can be a good substitute in a pinch. Just make sure to thaw them first and pat dry with paper towels before adding to the roasting pan.

Q: How do I ensure my roast beef stays moist?

The key to keeping your roast beef moist is to cook it low and slow. Use a meat thermometer to ensure the internal temperature reaches 135°F for medium-rare or 145°F for medium. Also, don’t overcrowd the roasting pan – cook each piece separately if necessary.

Q: Can I make this recipe ahead of time?

This recipe can be made ahead of time up to 24 hours in advance. Simply prepare the veggies and seasonings as instructed, then refrigerate or freeze until ready to cook.

Q: What’s the best way to reheat leftover roast beef?

To reheat leftover roast beef, place it in a saucepan with a tablespoon or two of water or broth over low heat. Cover with foil and simmer until warmed through.

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