Oven-Roasted Beef with Garden Vegetables

Ingredients

- 2 lbs beef chuck roast
- 4 medium potatoes, peeled and quartered
- 3 large carrots, peeled and cut into 1-inch pieces
- 1 cup frozen peas, thawed
- 2 medium onions, peeled and quartered
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth

Instructions

1. Preheat the Oven
Preheat your oven to 350°F (175°C).

2. Prepare the Beef
Pat the beef chuck roast dry with paper towels. Rub it generously with olive oil, minced garlic, thyme, rosemary, salt, and black pepper.

3. Sear the Beef
In a large oven-safe skillet or Dutch oven, sear the beef on medium-high heat for about 4 minutes on each side, until it forms a nice brown crust. Remove from heat.

4. Prepare the Vegetables
In a large bowl, combine potatoes, carrots, peas, and onions with a drizzle of olive oil. Season with salt and pepper, then toss to coat.

5. Assemble the Dish
Arrange the seasoned vegetables around the beef in the skillet or Dutch oven. Pour the beef broth over the beef and vegetables for added moisture.

6. Roast in the Oven
Cover the skillet or Dutch oven with a lid or aluminum foil and place it in the preheated oven. Roast for about 2 hours (PT2H), until the beef is tender and the vegetables are cooked through.

7. Finish and Serve
Remove the cover and roast for an additional 15 minutes (PT15M), achieving a slightly caramelized coating on top. Slice the beef and serve warm with the roasted vegetables.

Total Time

PT2H45M
2 hours and 45 minutes

Type of Dish

Dinner

Keywords

Oven-roasted, beef dinner, roast beef, beef with vegetables, one-pot meal, evening meal, home-cooked, family dinner, comforting dish, easy roast recipe

Recipe Yield

Serves 4 adults

Calories

Total calories: 1,840

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