Pot Roast Beef With Roasted Vegetables Recipe

Name: Pot Roast Beef With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lbs beef chuck (at room temperature); 2 teaspoons chopped garlic; 2 teaspoons McCormick's Montreal Brand steak seasoning (to taste); 1 teaspoon kosher salt; 2 teaspoons black pepper, cracked; 2 teaspoons olive oil; 2 carrots (2-inch slices); 4 red potatoes; 1 sweet potato; 4 beets; 2 celery ribs; 1 red onion; 4 tablespoons olive oil; 1 teaspoon dried basil; 2 tablespoons garlic, chopped; ½ teaspoon kosher salt; 1 teaspoon black pepper, fresh ground

Servings: persons

6 lbs beef chuck (at room temperature)
2 teaspoons chopped garlic
2 teaspoons McCormick's Montreal Brand steak seasoning (to taste)
1 teaspoon kosher salt
2 teaspoons black pepper, cracked
2 teaspoons olive oil
2 carrots (2-inch slices)
4 red potatoes
1 sweet potato
4 beets
2 celery ribs
1 red onion
4 tablespoons olive oil
1 teaspoon dried basil
2 tablespoons garlic, chopped
½ teaspoon kosher salt
1 teaspoon black pepper, fresh ground

1
Preheat the oven to 350 degrees.
2
Rub meat with the chopped garlic and sprinkle with steak seasoning, salt and pepper.
3
Heat oil in frying pan over high heat.
4
Sear all sides of the meat in the pan, about a minute per side.
5
Transfer seared meat to roasting pan and cook in the oven until a thermometer in the thickest part of the beef reaches 120 degrees for medium rare, about 45 minutes to an hour.
6
For medium meat, the temperature should be 140 degrees and for well-done, about 160 degrees.
7
When the roast is done, take it out of the oven and let it rest for 15 minutes before slicing and serving.
8
While meat is cooking, toss the cut vegetables with olive oil, basil, garlic and salt and pepper.
9
Place in a roasting pan and bake for about 30 minutes.
10
For the last few minutes, turn the broiler on high so that the vegetables turn golden brown.

2014

kcal

Calories

134

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 lbs beef chuck (at room temperature), 2 teaspoons chopped garlic, 2 teaspoons McCormick's Montreal Brand steak seasoning (to taste), 1 teaspoon kosher salt, and more.

Yes, Pot Roast Beef With Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast Beef With Roasted Vegetables

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