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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.
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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 Beef Cooking 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

  1. Preheat oven to 350°F. Combine the Montreal seasoning ingredients in a small bowl. Rub on each side of the roast.

  2. Arrange vegetables in a roasting pan. Pour Kettle & Fire Beef Cooking Broth over. Sprinkle with fresh thyme leaves, salt and ground black pepper to taste.

  3. 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.

  4. 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.