Roast Beef With Vegetables (Edit recipe)

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There’s nothing quite like a hearty roast beef dinner to bring warmth and comfort to a Sunday evening. This classic meal is surprisingly easy to prepare—just a little prep, and the oven takes care of the rest. One of my favorite tricks for roasting beef is adding onions to the pan. As they cook, they caramelize beautifully, infusing the meat with incredible flavor and creating the perfect base for a rich, savory gravy. Ingredients: 1 (3 to 4 lb) Beef Eye of Round Roast 4 Parsnips, peeled and cubed 2 Carrots, peeled and cubed 1 Onion, sliced in thick rounds Sea Salt, to taste Fresh Cracked Black Pepper, to taste

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

6

Serves: 6

Ingredients

4 lb Beef Roast, Round Eye Roast
1 whole White Onion
4 whole Parsnip, peeled, cubed
2 whole Carrots, peeled,cubbed
2 tsp Salt
1 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F.
Place the cut vegetables in a roasting pan. Drizzle olive oil over the vegetables, add salt and pepper, and toss well.
Season the roast with sea salt and black pepper and place on top of the vegetables in a roasting pan or baking dish with the fat side up. Secure slices of onions to the tip of the roast with tooth picks.
Place the roasting pan in the preheated oven. Roast for 15 minutes and then reduce the temperature to 325 degrees F. Roast for approximately 1 hour to 1.5 hours. Remove the roast from the oven; the internal temperature should have reached at least 145 degrees F. Let rest for at least 20 to 30 minutes (slightly cover with foil to keep warm as it sits). Carve into thin slices to serve.

Notes

If you don't like parsnips, substitute with potatoes. Adjust salt and pepper to your liking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	707
Fat:	29 g
Carbohydrates:	19 g
Protein:	86 g
Cholesterol:	0 g
Sodium:	722 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.