This roast beef with vegetables is a delicious feast for the whole family to enjoy. Juicy, tender, and flavorful, with crunchy roasted vegetables, the final result looks and tastes like an elegant dish—but it requires only four steps and one pan for cooking. Heck yes.
What Vegetables to Serve with Roast Beef?
This roast beef with vegetables is seasoned with a homemade Montreal seasoning mix, with spices such as paprika, dill, garlic and onion powder. The flavors pair delightfully with leeks, baby carrots, and mushrooms, which make this recipe low-carb, paleo- and keto-friendly. Depending on your dietary preferences, you could also go with asparagus, broccoli, and brussels sprouts. Gravy and potatoes also work well with this recipe if you’re not avoiding carbs.
How Long to Cook a Roast in the Oven?
The beauty of this roast beef recipe is that it makes quality Sunday-night dinners quick and efficient, taking only 45 minutes from start to finish. However, there are a few factors that could make the cooking time longer, such as the size of your roast (if it’s larger than two pounds) and how you like your meat done. The cooking time in this recipe is for rare to medium rare meat. Medium to medium well will require an additional 10-15 minutes.
How to Cook Roast Beef with Vegetables in One Pan
In four easy steps, your roast beef with vegetables will be ready to go into the oven.
Step one:
Preheat the oven and mix the seasoning ingredients in a small bowl, rubbing on each side of the roast.
Step two:
Wash the veggies and place them in a roasting pan, pouring beef bone broth over top. Sprinkle with fresh thyme, salt, and pepper to taste.
Step three:
Place the seasoned roast in the oven on a roasting rack, with the roasting pan below the rack. Bake for 35-40 minutes (or more, depending on your cooking preference).
Step four:
Once done, remove the roast from the oven, cover it with foil, and let it stand for five minutes. Slice and dish it up with the roasted vegetables. That’s it, that’s all!
One-Pan Oven Roast Beef with Vegetables
Sunday night dinner just got easier and tastier with this tender, juicy roast beef with vegetables. Only four steps, one pan, and 45 minutes required.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Sharon Chen
Ingredients
- 2 pounds beef roast (top round roast)
- 3 leeks sliced
- 1 (16-ounce) bag baby carrots
- 1 pound button mushrooms chopped
- 2 teaspoon fresh thyme leaves minced
- 1 1/4 cups Kettle & Fire Reduced Sodium Beef Bone Broth
FOR THE MONTREAL SEASONING:
- 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
Instructions
- Preheat oven to 350°F. Combine the Montreal seasoning ingredients in a small bowl. Rub on each side of the roast.
- Arrange vegetables in a roasting pan. Pour Kettle & Fire Reduced Sodium Beef Bone Broth over. 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 meat is 145°F.
- Remove from the oven, loosely cover the roast with foil, and let it stand for 5 minutes. Slice and serve with vegetables.
Recipe Notes
- The beef is medium rare at 145°F. If you’d like your beef to be medium, roast it for 10-15 more minutes or until the meat temperature reaches 160°F.
- If your roast is bigger, add 30 minutes of baking time to each pound of your roast.
- Potatoes do very well with this recipe if you are not afraid of carbs.
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