Ingredients:

  • 3-4 lb (1.3-1.8 kg) Beef Roast (Chuck Roast, Rump Roast, or Eye of Round)
  • 1 ½ lbs (680g) Baby Potatoes, halved or quartered
  • 1 Large Onion, sliced
  • 4 cloves Garlic, minced
  • 1 cup (120g) Carrots, cut into chunks (Optional)
  • 3 tablespoons Olive Oil
  • 1 tablespoon fresh Rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh Thyme, chopped (or 1 teaspoon dried)
  • Salt and Black Pepper, to taste
  • 1 cup (240 ml) Beef Broth or Stock

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Pat the beef roast dry with paper towels. Season generously with salt, pepper, rosemary, and thyme.
  3. Heat 2 tablespoons of olive oil in the skillet/roasting pan over medium-high heat. Sear the roast on all sides until well-browned (about 3-4 minutes per side). Remove from pan and set aside.
  4. Add the remaining 1 tablespoon of olive oil to the pan. Sauté the garlic and onion until fragrant and softened, about 2-3 minutes. Add potatoes (and carrots, if using) around the pan, seasoning lightly with salt and pepper.
  5. Return the roast to the center of the pan, nestled amongst the vegetables. Pour beef broth into the pan.
  6. Cover the pan with foil or a lid and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare (or desired doneness; use a meat thermometer!).
  7. Remove the foil during the last 20 minutes of cooking to allow potatoes to brown and crisp (Optional).
  8. Once cooked, remove the roast from the oven and let it rest for 10 minutes before slicing against the grain.
  9. Serve the sliced roast beef with the roasted potatoes and vegetables, and pan juices.