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Herb-Crusted Beef Roast with Root Vegetables

5 from 1 vote
A flavorful beef roast coated in a fragrant herb crust and roasted alongside hearty root vegetables. Perfect as a cozy centerpiece for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

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

Equipment

  • Roasting pan
  • Sharp knife
  • Cutting board
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, combine rosemary, thyme, garlic powder, onion powder, salt, and pepper.
  3. Rub the roast with olive oil, then coat evenly with the herb mixture.
  4. Place the roast in a large roasting pan.
  5. In a separate bowl, toss the carrots, parsnips, potatoes, and onion with olive oil, salt, and pepper.
  6. Arrange the vegetables around the roast in the pan.
  7. Roast for 1 hour 30 minutes, or until the internal temperature reaches your preferred doneness.
  8. Let the roast rest for 10 minutes, then slice and serve with the roasted vegetables.

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.