Roast beef and vegetables

Roast beef and vegetables: sounds simple, but oh boy, does it pack a flavorful punch! This dish is an iconic masterpiece that screams Sunday dinners and memorable family gatherings. Loved for generations, the tender roast beef combined with earthy vegetables is a comforting treat to the soul. Dive with us into this tried-and-true culinary journey, exploring every nook and cranny of the process. Ready to bring the magic of Roast beef and vegetables into your kitchen? Let’s get to it!

Ingredients

• 2 lbs of beef roast (900 grams)
• 4 medium-sized carrots, peeled and diced (about 500 grams)
• 4 medium-sized potatoes, diced (about 600 grams)
• 2 onions, quartered (approximately 250 grams)
• 2 tablespoons of olive oil (30 ml)
• 1 tablespoon of rosemary, chopped (15 ml)
• 1 tablespoon of thyme, chopped (15 ml)
• Salt and pepper to taste

Preparation & Cooking Time: Roughly 2 hours and 30 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 580
• Protein: 45g
• Carbohydrates: 48g
• Fat: 22g
• Cholesterol: 120mg
• Sodium: 290mg

Let’s Get Cooking: Roast Beef and Vegetables

1. Begin by preheating your oven to 325°F (163°C).
2. Season the beef roast generously with salt, pepper, rosemary, and thyme.
3. In a large ovenproof pan, heat the olive oil over medium-high heat.
4. Brown the beef roast on all sides. This usually takes around 4-5 minutes per side.
5. Once browned, remove the roast and set it aside momentarily.
6. In the same pan, sauté the onions until translucent.
7. Add the carrots and potatoes, seasoning with a bit of salt and pepper.
8. Give the veggies a good stir, ensuring they get a light coat of the olive oil.
9. Place the roast beef back into the pan, positioning it atop the vegetables.
10. Transfer the pan into your preheated oven.
11. Roast for about 2 hours or until the beef is tender and the vegetables are cooked through.
12. Remove the Roast beef and vegetables from the oven, and let it sit for 10 minutes before serving. This helps the meat retain its juices.

Pro Tips:

1. Using a meat thermometer can be incredibly helpful. For medium-rare, aim for an internal temperature of 135°F (57°C).
2. Consider tossing in other veggies like parsnips or Brussels sprouts for added variety.
3. For an added layer of flavor, consider searing the beef with crushed garlic.
4. Always let your beef come to room temperature before roasting; it ensures even cooking.
5. Using fresh herbs instead of dried ones can elevate the dish’s flavor profile.

Serving Suggestions:

• Carve the roast beef against the grain into slices. This ensures maximum tenderness.
• The vegetables, being roasted, have an inherent sweetness. Pair with a slightly tangy sauce or gravy to balance the flavors.
• A fresh, green salad on the side can cut through the richness and provide a fresh contrast.
• Consider serving with a dollop of horseradish or mustard for an extra zing.
• A rustic bread or dinner rolls would complement the Roast beef and vegetables splendidly, ensuring you can mop up all those delicious juices.

FAQs

Can I use a different cut of beef for this recipe?

• Absolutely! While the article suggests a standard beef roast, cuts like rib roast or sirloin can also be used. Just remember, cooking times might vary.

How can I ensure my beef is tender and not overcooked?

• Using a meat thermometer is recommended. For medium-rare, aim for an internal temperature of 135°F (57°C).

Is there a vegetarian alternative to this dish?

• For a vegetarian version, you can replace beef with a hearty alternative like portobello mushrooms or a meat substitute, though cooking times will vary.

I don’t have fresh herbs. Can I use dried ones?

• Certainly! Generally, the ratio is 3:1 for fresh to dried. So, if a recipe calls for 1 tablespoon of fresh rosemary, you’d use 1 teaspoon of dried rosemary.

What other vegetables pair well with this roast?

• Vegetables like Brussels sprouts, parsnips, and green beans can be wonderful additions.

How long can I store the leftover roast beef and vegetables?

• Stored in an airtight container, leftovers can last 3-4 days in the refrigerator

Can I prepare the roast ahead of time for a dinner party?

• Yes! You can season the beef and chop the vegetables a day in advance. On the day, just sear, assemble, and roast.

What’s the best way to reheat my roast without it drying out?

• Gently reheating it covered in a low-temperature oven or in a saucepan with some broth or gravy will prevent it from drying out.

Can I use the drippings from the roast for anything?

• Definitely! The drippings can be turned into a delicious gravy or used as a base for soups and stews.

Do I need to let the roast rest before carving?

• Yes, allowing it to rest for 10 minutes ensures the juices redistribute, resulting in a moister roast.

ROAST BEEF AND VEGETABLES

Roast beef and vegetables: sounds simple, but oh boy, does it pack a flavorful punch! This dish is an iconic masterpiece that screams Sunday dinners and memorable family gatherings. Loved for generations, the tender roast beef combined with earthy vegetables is a comforting treat to the soul. Dive with us into this tried-and-true culinary journey, exploring every nook and cranny of the process. Ready to bring the magic of Roast beef and vegetables into your kitchen? Let’s get to it!

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Total Time: 2 hours hours 30 minutes minutes

Nutritions

Nutrition Facts

ROAST BEEF AND VEGETABLES

Amount per Serving

Calories

580

% Daily Value*

Fat

 

22

g

34

%

Cholesterol

 

120

mg

40

%

Sodium

 

290

mg

13

%

Carbohydrates

 

48

g

16

%

Protein

 

45

g

90

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 lbs of beef roast 900 grams
• 4 medium-sized carrots peeled and diced (about 500 grams)
• 4 medium-sized potatoes diced (about 600 grams)
• 2 onions quartered (approximately 250 grams)
• 2 tablespoons of olive oil 30 ml
• 1 tablespoon of rosemary chopped (15 ml)
• 1 tablespoon of thyme chopped (15 ml)
• Salt and pepper to taste

Instructions

• Begin by preheating your oven to 325°F (163°C).
• Season the beef roast generously with salt, pepper, rosemary, and thyme.
• In a large ovenproof pan, heat the olive oil over medium-high heat.
• Brown the beef roast on all sides. This usually takes around 4-5 minutes per side.
• Once browned, remove the roast and set it aside momentarily.
• In the same pan, sauté the onions until translucent.
• Add the carrots and potatoes, seasoning with a bit of salt and pepper.
• Give the veggies a good stir, ensuring they get a light coat of the olive oil.
• Place the roast beef back into the pan, positioning it atop the vegetables.
• Transfer the pan into your preheated oven.
• Roast for about 2 hours or until the beef is tender and the vegetables are cooked through.
• Remove the Roast beef and vegetables from the oven, and let it sit for 10 minutes before serving. This helps the meat retain its juices.

Notes

PRO TIPS:

1. Using a meat thermometer can be incredibly helpful. For medium-rare, aim for an internal temperature of 135°F (57°C).
2. Consider tossing in other veggies like parsnips or Brussels sprouts for added variety.
3. For an added layer of flavor, consider searing the beef with crushed garlic.
4. Always let your beef come to room temperature before roasting; it ensures even cooking.
5. Using fresh herbs instead of dried ones can elevate the dish’s flavor profile.

SERVING SUGGESTIONS:

• Carve the roast beef against the grain into slices. This ensures maximum tenderness.
• The vegetables, being roasted, have an inherent sweetness. Pair with a slightly tangy sauce or gravy to balance the flavors.
• A fresh, green salad on the side can cut through the richness and provide a fresh contrast.
• Consider serving with a dollop of horseradish or mustard for an extra zing.
• A rustic bread or dinner rolls would complement the Roast beef and vegetables splendidly, ensuring you can mop up all those delicious juices.