Description
Beef roast rubbed with a homemade Montreal seasoning and roasted with leeks, mushroom, and carrots in bone broth or beef broth.
Ingredients
Units
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
- Preheat oven to 350°F. Combine the Montreal seasoning ingredients in a small bowl. Rub on each side of the roast.
- 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.
- 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.
- 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
- Serving Size: 1
- Calories: 380
- Sugar: 7.2g
- Sodium: 490.7mg
- Fat: 19g
- Carbohydrates: 16.6g
- Protein: 36g
- Cholesterol: 113.4mg
