Description
Discover how to make a delicious Roast Beef & Veggie Sheet Pan Dinner with this easy recipe. Perfect for a quick and wholesome meal for the family!
Ingredients
- 2 pounds (0.9 kg) beef roast
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2.5 g) black pepper
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) dried rosemary
- 1 pound (450 g) baby potatoes, halved
- 1 pound (450 g) carrots, peeled and sliced
- 1 large onion, cut into wedges
- 2 cups (200 g) broccoli florets
- 1 red bell pepper, sliced
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the beef roast dry with paper towels.
- In a small bowl, mix olive oil, salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
- Rub the seasoning mixture all over the beef roast.
- Place the beef roast in the center of a large sheet pan.
- In a large bowl, toss the potatoes, carrots, onion, broccoli, and red bell pepper with a tablespoon of olive oil.
- Spread the vegetables evenly around the beef on the sheet pan.
- Roast in the preheated oven for 25 minutes.
- Carefully remove the sheet pan from the oven and flip the vegetables.
- Return the pan to the oven and roast for an additional 20-25 minutes, or until the beef reaches desired doneness.
- Use a meat thermometer to check that the beef reaches an internal temperature of 135°F (57°C) for medium-rare.
- Let the beef rest for 10 minutes before slicing.
- Slice the beef and serve with the roasted vegetables.
Notes
- Spread the seasoning mixture evenly on the beef roast for optimal flavor distribution.
- Flip the vegetables halfway through roasting to ensure they cook evenly and caramelize well.
- Use a meat thermometer to accurately gauge the beef’s internal temperature for perfect doneness; let the beef rest before slicing to keep it tender.
