Beef Roast with Roasted Vegetables

Lauren Conforti


I made this using a 4 1/2 lb roast, with which we made 4 meals. But roasting this with the vegetables was delicious!


★★★★★ 1 vote



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4 1/2 lb
beef rump roast
5-6 medium
baking potatoes, cut up into bite-sized chunks
carrots, cut into coins
3 stick
celery, chopped
to taste:
garlic, chives, dried minced onion, salt & pepper
olive oil
parsley flakes
1/4 c
red wine (for gravy)
1/2 c
warm water
1-2 Tbsp
corn starch

How to Make Beef Roast with Roasted Vegetables


  • 1Preheat oven to 400 degrees. Spray a roasting pan lightly with non-stick spray.
  • 2In the roasting pan, place the roast in the center. Surround it with all the veggies.
  • 3Sprinkle on the veggies: parsley, minced onion, garlic, then drizzle generously with olive oil.
  • 4Season the roast generously with garlic, chives, minced onion (I used Tastefully Simple's "Garlic Garlic" seasoning which has these in it), salt & pepper.
  • 5Add about 1/2 cup water in the pan. Roast in oven for 2 hours, uncovered.
  • 6Test veggies and the roast at this point. When done, veggies should be fork tender & roast should have internal temp of at least 145 degrees, if not continue baking for 1/2 more. If the roast is getting too dark on top, cover with lid to roasting pan (or foil).
  • 7When done, remove roast to platter, let sit for 5-10 minutes before slicing. (We used about 1/4 of the roast for a meal). Place roasted veggies in a bowl.
  • 8Add 1/4 cup red wine to deglaze roasting pan. Add all drippings to small saucepan. In 1/2 cup warm water, dissolve 1-2 tablespoons corn starch for thickening & add to drippings. Heat till thickened.
  • 9** The remaining roast can be divided up for 2 or 3 more meals later & put in the freezer. I sliced some up for steak sandwiches, used some for beef stew, etc.

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About Beef Roast with Roasted Vegetables

Course/Dish: Beef, Vegetables, Potatoes, Roasts
Other Tag: Healthy

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