Description
A classic roast beef dinner with vegetables.
Ingredients
Scale
- 3 lbs beef roast
- 2 cups beef broth
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- 1 onion, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 teaspoons garlic powder
- 2 teaspoons rosemary
Instructions
- Preheat the oven to 350°F (175°C).
- Season the beef roast with salt, pepper, garlic powder, and rosemary.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef on all sides until browned.
- Transfer the beef to a roasting pan.
- Add the carrots, potatoes, and onion around the beef.
- Pour beef broth over the vegetables.
- Cover with foil and roast for 2 hours.
- Remove foil and roast for an additional 30 minutes.
- Let the beef rest for 15 minutes before slicing.
Notes
- Adjust cooking time based on the size of the roast.
- Use fresh herbs for better flavor.
- Serve with gravy if desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: roast beef dinner, beef roast, Sunday dinner