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One-Pan Oven Roast with Vegetables

One-Pan Oven Roast with Vegetables

Beef roast rubbed with a homemade Montreal seasoning and roasted with leeks, mushroom, and carrots in bone broth or beef broth.

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Main, Gluten Free, Low Carb
  • Method: Roast
  • Cuisine: American

Ingredients

Scale
  • 2 pounds beef roast (top round roast)
  • 3 leeks, sliced
  • 1 (16-ounce) bag baby carrots
  • 1 pound button mushroom, chopped
  • 2 teaspoon fresh thyme leaves, minced
  • 1 1/4 cups bone broth or low-sodium beef 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 bone broth or beef 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.

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. 🙂

Nutrition

Keywords: one-pan oven roast

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