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


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


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.

About this Recipe

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