Hearty Beef Roast with Root Vegetables

Ingredients

For the herb rub:

  • 1 sprig fresh rosemary leaves, stripped and minced

  • 2 sprigs fresh thyme leaves*

  • 1 tsp salt*

  • 1 tsp black pepper*

  • 4 cloves garlic, minced*

  • 1 tsp olive oil*

For the beef and vegetables:

  • Drizzle of olive oil*

  • 3 lb beef roast

  • 1 lb small or baby carrots

  • 1 ½ lbs red potatoes, cubed

For the gravy:

  • 2 Tbsp butter*

  • 1 shallot, minced*

  • 3 Tbsp flour*

  • 2 cups low sodium beef broth

  • 1 bay leaf*

    *Ingredients not provided in your order

Directions

For the oven beef roast and vegetables:

  • Mix the rosemary, thyme, salt, pepper, 3 cloves of garlic, and teaspoon of olive oil together in a small bowl using a fork. Set aside.

  • Pat the roast very dry with a clean paper towel. Preheat the oven to 425 F. Heat a large ovenproof skillet over medium-high heat. Drizzle the hot pan with olive oil and carefully add the roast, leaving undisturbed for 3 minutes. Sear all sides of the roast to a rich golden brown. 

  • In a large bowl, toss the veggies with a drizzle of olive oil and a teaspoon of the herb mixture. Brush the roast with the remaining herb mixture. Place the seasoned veggies around the roast in the pan and roast until the internal temperature of the roast reaches 135 F when tested with a thermometer, about 30-40 minutes.

  • Remove the roast to a cutting board to rest, tented with foil for 20 minutes. Place the veggies on the serving platter and cover to keep warm. If the veggies are not tender yet, roast them 10-20 minutes longer on a greased sheet pan while you make the gravy.

To make the gravy:

  • Place the empty hot pan on the stovetop over medium heat, and add the butter. Once melted, add the shallots and reserved garlic clove, cook for 1 minute. Add the flour and whisk for 1-2 minutes. Add the beef broth and bay leaf, whisking to create a smooth sauce. Reduce heat to medium-low, and simmer for about 10-15 minutes, or until gravy has thickened. Taste and adjust seasoning as needed. 

To serve:

  • Once the roast has rested for at least 20 minutes, use a very sharp, large knife (serrated works well) to slice the roast as thin as you can, the thinner the better. Serve immediately with roasted veggies, and gravy, garnished with more fresh herbs if desired.