Garlic Rosemary Roasted Beef and Root Vegetables

• 2 pounds beef chuck roast
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 medium potatoes, peeled and quartered
• 1 medium onion, cut into wedges
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• Optional: 1 cup beef broth

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season the beef roast with salt, pepper, and paprika. Sear on all sides in a large oven-safe skillet with 1 tablespoon olive oil until browned.
3. 3 Remove beef and set aside. In the same skillet, add the remaining olive oil and sauté garlic and rosemary briefly.
4. 4 Add carrots, parsnips, potatoes, and onion to the skillet, tossing to coat with the oil and garlic mixture. Season with salt and pepper.
5. 5 Place the beef roast on top of the vegetables. Optionally pour in beef broth for extra moisture.
6. 6 Cover the skillet with a lid or aluminum foil and roast in the oven for 90 minutes.
7. 7 Check the beef for doneness; internal temperature should reach 135°F for medium-rare.
8. 8 Remove from oven, let rest for 10 minutes before serving.

Equipment

• Oven-safe skillet or roasting pan
• Meat thermometer

Variations

• Add a splash of balsamic vinegar for a tangy twist.
• Swap in sweet potatoes for a touch of natural sweetness.

Substitutions

• If rosemary isn't your thing, try thyme or sage.
• Substitute beef broth with red wine for a richer flavor.

Pairings

• Red wine reduction sauce
• Crusty artisan bread

Nutrition

Tips

• For crispier vegetables, uncover the skillet for the last 15 minutes of roasting.
• If you prefer your beef more well-done, adjust the roasting time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently in a 300°F oven.

Serving Suggestions

• Serve with a side of creamy mashed potatoes or a fresh green salad.
• Pairs wonderfully with a robust red wine.

FAQ