📝 Recipe
A flavorful beef roast coated in a fragrant herb crust and roasted alongside hearty root vegetables. Perfect as a cozy centerpiece for any gathering.
Equipment
- Roasting pan
- Sharp knife
- Cutting board
- Meat thermometer
Ingredients
For the Roast
- 3 lb beef chuck or sirloin roast
- 2 tbsp olive oil
- 1 tbsp coarse salt
- 1 tsp black pepper
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
For the Vegetables
- 3 large carrots peeled and cut into chunks
- 2 parsnips peeled and cut into chunks
- 2 potatoes diced
- 1 large onion quartered
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine rosemary, thyme, garlic powder, onion powder, salt, and pepper.
- Rub the roast with olive oil, then coat evenly with the herb mixture.
- Place the roast in a large roasting pan.
- In a separate bowl, toss the carrots, parsnips, potatoes, and onion with olive oil, salt, and pepper.
- Arrange the vegetables around the roast in the pan.
- Roast for 1 hour 30 minutes, or until the internal temperature reaches your preferred doneness.
- Let the roast rest for 10 minutes, then slice and serve with the roasted vegetables.
💡 Katie's Notes
Don't skip the searing! Getting that crispy skin is crucial for both texture and flavor. Make sure your pan is hot before adding the chicken.
Sauce consistency: If your sauce seems too thick, add a tablespoon of chicken broth. If it's too thin, let it simmer for an extra minute or two.
Make it spicy: Add a pinch of red pepper flakes to the honey garlic mixture for a gentle kick.