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Lara Galian's Blog » Featured, Recipes and Cooking Techniques » Beef Roast with Roasted Seasonal Vegetables

Beef Roast with Roasted Seasonal Vegetables

Few things are more welcoming than coming home to the smell of an amazing roast accompanied by seasonal vegetables.  This one could not be simpler to prepare! Serve with crusty bread and a nice Cabernet, and you’ll win some big fans at your dinner table!  Serves 4

Ingredients:   2lb sirloin tip roast; 1pkg sliced crimini mushrooms; 1 large carrot, peeled and cut into large chunks; 1 onion, coarsely chopped; 1/2 head garlic (cloves peeled); about 8 new potatoes (red, purple, yellow), halved; 1/4C olive or safflower oil; 1 C red table wine; 1 tbsp butter; salt and pepper to taste.

Directions:   Preheat oven to 400F.  The convection setting works best, but is not essential. In a large, deep roasting pan, place roast in center and vegetables all around. Drizzle olive oil and season with salt and pepper. Add butter and red wine.  Insert thermometer into center of roast and place in the oven for 30 min.  Remove from oven and baste vegetables and meat with the jus. Return to the oven and set the timer for another 20 min. Check the temperature at this point and adjust cooking time accordingly. 

The amount of cooking time depends on how you like your roast.  For medium rare, an internal temperature of 145F will suffice; 155F for medium, and 165F for well done. Remove from oven and let rest for 10 minutes.  Pour jus into a gravy boat and serve alongside.

Bon Appetit!

Filed under: Featured, Recipes and Cooking Techniques

2 Responses to "Beef Roast with Roasted Seasonal Vegetables"

  1. Christine says:

    Oh sounds so yummy!!! I just did a roast in the crock pot today as I was doing some running around, but I can’t wait to try this!!

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