Recipe for One-Pan Oven Roast with Vegetables – A fork-tender beef roast that cooks right alongside it’s own sidedish, all in one pan! This One-Pan Oven Roast with Vegetables is comfort food at its very best. It takes just a few minutes to pull this meal together. The perfect meal for any busy week night.
One-Pan Oven Roast with Vegetables
A fork-tender beef roast that cooks right alongside it's own sidedish, all in one pan! This One-Pan Oven Roast with Vegetables is comfort food at its very best. It takes just a few minutes to pull this meal together. The perfect meal for any busy week night.
- 2 pounds beef roast
- 3 leeks, sliced
- 1 pound baby carrots
- 1 pound button mushroom, chopped
- 2 teaspoon fresh thyme leaves, minced
- 1 1/4 cups low-sodium beef broth
- 1 teaspoon paprika
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dill weed
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh cilantro leaves, finely chopped, or 1 teaspoon dried cilantro
- Preheat oven to 350°F. Combine the seasoning mix ingredients in a small bowl. Rub on each side of the roast.
- Arrange vegetables in a roasting pan. Pour beef broth over vegetables. 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 the roast's internal temperature reaches 145°F.
- Remove from the oven, loosely cover the roast with foil and let it stand for 5 minutes. Slice and serve with vegetables.
This recipe will give you a roast that is medium-rare. If you’d like your beef to be medium, cook for an 10-15 more minutes, or until the meat temperature reaches 160°F.
For larger roasts: add 30 minutes of baking time to each pound of your roast.