Easy Juicy Beef and Veggie Holiday Roast

why make this recipe

Easy Juicy Beef and Veggie Holiday Roast is a perfect dish for special gatherings or cozy family dinners. It’s a great way to bring everyone together around the table. The beef is tender and flavorful, while the veggies add color and nutrition. This roast takes little effort, making it a stress-free option for holiday cooking.

how to make Easy Juicy Beef and Veggie Holiday Roast

Ingredients:

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 4 cloves garlic
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 medium carrots
• 1.5 pounds baby red potatoes
• 1 pound Brussels sprouts
• 2 medium onions
• 2 teaspoons fresh thyme
• 1 cup beef broth
• 2 tablespoons balsamic vinegar

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large roasting pan, heat the olive oil over medium-high heat.
3. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side.
4. Remove the beef from the pan and place it on a cutting board.
5. Rub the roast with garlic, salt, black pepper, and fresh rosemary.
6. Arrange chopped carrots, baby red potatoes, Brussels sprouts, and onions around the beef in the roasting pan.
7. Pour the beef broth and balsamic vinegar over the vegetables.
8. Place the beef back in the pot, on top of the veggies.
9. Sprinkle fresh thyme over the veggies.
10. Cover the roasting pan with aluminum foil and place it in the oven.
11. Roast for approximately 3 hours, or until the beef is fork-tender and the vegetables are cooked through.
12. Remove the foil during the last 30 minutes of cooking to allow the roast to brown nicely.
13. Once finished, let the roast rest for 10-15 minutes before slicing.
14. Serve the roast warm with the vegetables on the side, drizzling some pan juices over the sliced beef for added flavor.

how to serve Easy Juicy Beef and Veggie Holiday Roast

Serve the Easy Juicy Beef and Veggie Holiday Roast hot from the oven. You can slice the beef and arrange it on a platter with the roasted vegetables. Drizzle some of the pan juices over the sliced beef for extra flavor. This dish pairs well with crusty bread or a fresh salad.

how to store Easy Juicy Beef and Veggie Holiday Roast

To store leftovers, let the beef and vegetables cool completely. Place them in an airtight container and store in the refrigerator for up to 3 days. You can also freeze leftovers for up to 3 months. To reheat, simply warm in the oven or microwave until heated through.

tips to make Easy Juicy Beef and Veggie Holiday Roast

• Make sure to sear the roast well for a nice crust and more flavor.
• Feel free to use other vegetables like sweet potatoes or parsnips according to your taste.
• Using a meat thermometer can help ensure the beef is cooked perfectly. Aim for an internal temperature of about 190°F (88°C) for fork-tender meat.

variation

You can add red wine to the broth for an extra depth of flavor. Also, feel free to swap the Brussels sprouts with green beans or asparagus for different textures.

FAQs

1. Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round roast, but the cooking time may vary.

2. How can I make this recipe in a slow cooker?
Brown the meat as directed, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.

3. Is this roast suitable for meal prep?
Yes, this roast works great for meal prep. Just portion it out for easy lunches or dinners throughout the week.

Easy Juicy Beef and Veggie Holiday Roast

A perfect dish for special gatherings or cozy family dinners, this roast features tender beef and nutritious vegetables, making it a stress-free option for holiday cooking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 4 cloves garlic
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 medium carrots chopped
• 1.5 pounds baby red potatoes halved
• 1 pound Brussels sprouts trimmed
• 2 medium onions quartered
• 2 teaspoons fresh thyme
• 1 cup beef broth
• 2 tablespoons balsamic vinegar

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large roasting pan, heat the olive oil over medium-high heat.
3. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side.
4. Remove the beef from the pan and place it on a cutting board.
5. Rub the roast with garlic, salt, black pepper, and fresh rosemary.
6. Arrange chopped carrots, baby red potatoes, Brussels sprouts, and onions around the beef in the roasting pan.
7. Pour the beef broth and balsamic vinegar over the vegetables.
8. Place the beef back in the pot, on top of the veggies.
9. Sprinkle fresh thyme over the veggies.

Cooking

1. Cover the roasting pan with aluminum foil and place it in the oven.
2. Roast for approximately 3 hours, or until the beef is fork-tender and the vegetables are cooked through.
3. Remove the foil during the last 30 minutes of cooking to allow the roast to brown nicely.

Finishing Touches

1. Once finished, let the roast rest for 10-15 minutes before slicing.
2. Serve the roast warm with the vegetables on the side, drizzling some pan juices over the sliced beef for added flavor.

Notes

Make sure to sear the roast well for a nice crust and more flavor. Feel free to use other vegetables like sweet potatoes or parsnips according to your taste. Using a meat thermometer can help ensure the beef is cooked perfectly. Aim for an internal temperature of about 190°F (88°C) for fork-tender meat. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months.