Easy Juicy Beef and Veggie Holiday Roast

Why Make This Recipe

This Easy Juicy Beef and Veggie Holiday Roast is perfect for family gatherings or holiday celebrations. It’s a hearty dish filled with tender beef and vibrant vegetables that creates a comforting meal everyone will love. The simple preparation and long cooking time allow the flavors to develop, making it a perfect choice for special occasions.

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. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side.
3. Remove the beef from the pan and place it on a cutting board. Rub the roast with garlic, salt, black pepper, and fresh rosemary.
4. Arrange chopped carrots, baby red potatoes, Brussels sprouts, and onions around the beef in the roasting pan.
5. Pour the beef broth and balsamic vinegar over the vegetables.
6. Place the beef back in the pot, on top of the veggies. Sprinkle fresh thyme over the veggies.
7. Cover the roasting pan with aluminum foil and place it in the oven.
8. Roast for approximately 3 hours, or until the beef is fork-tender and the vegetables are cooked through.
9. Remove the foil during the last 30 minutes of cooking to allow the roast to brown nicely.
10. Once finished, let the roast rest for 10-15 minutes before slicing.

How to Serve Easy Juicy Beef and Veggie Holiday Roast

Serve the roast warm with the vegetables on the side. You can also drizzle some of the juices from the pan over the sliced beef for extra flavor. This dish pairs well with crusty bread or rice to soak up the delicious gravy.

How to Store Easy Juicy Beef and Veggie Holiday Roast

To store leftovers, let the roast cool completely, then wrap it in plastic wrap or aluminum foil. Place it in the refrigerator where it will stay good for about 3-4 days. For longer storage, you can freeze the roast in an airtight container for up to 3 months. Thaw in the fridge before reheating.

Tips to Make Easy Juicy Beef and Veggie Holiday Roast

• Make sure to sear the meat well to lock in the juices, giving it a richer flavor.
• Feel free to add other vegetables you enjoy, like parsnips or sweet potatoes.
• If you want more flavor, marinate the roast overnight with the spices before cooking.

Variation

You can use different cuts of beef, such as a rib roast or brisket, for a variation on this recipe. Additionally, you can swap out vegetables depending on what you have on hand.

FAQs

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

2. Can I make this roast ahead of time?
Yes! You can prepare it a day in advance and reheat it in the oven before serving.

3. What can I serve with this roast?
This roast pairs well with mashed potatoes, green beans, or a simple salad.

4. How do I know when the beef is done?
The beef is done when it’s fork-tender and a meat thermometer reads at least 145°F (63°C) for medium rare.

5. Can I cook this roast in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Cook on low for 8-10 hours or high for 4-5 hours, until the beef is tender.

Easy Juicy Beef and Veggie Holiday Roast

A hearty dish filled with tender beef and vibrant vegetables, perfect for family gatherings or holiday celebrations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil for searing the beef
• 4 cloves garlic minced
• 2 sprigs fresh rosemary
• 1 teaspoon salt to taste
• 1 teaspoon black pepper to taste

Vegetables

• 4 medium carrots chopped
• 1.5 pounds baby red potatoes halved
• 1 pound Brussels sprouts trimmed and halved
• 2 medium onions chopped
• 2 teaspoons fresh thyme

Liquid Ingredients

• 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.

Cooking

1. Arrange chopped carrots, baby red potatoes, Brussels sprouts, and onions around the beef in the roasting pan.
2. Pour the beef broth and balsamic vinegar over the vegetables.
3. Place the beef back in the pot, on top of the veggies.
4. Sprinkle fresh thyme over the veggies.
5. Cover the roasting pan with aluminum foil and place it in the oven.
6. Roast for approximately 3 hours, or until the beef is fork-tender and the vegetables are cooked through.
7. Remove the foil during the last 30 minutes of cooking to allow the roast to brown nicely.
8. Once finished, let the roast rest for 10-15 minutes before slicing.

Notes

Make sure to sear the meat well to lock in the juices, giving it a richer flavor. Feel free to add other vegetables you enjoy, like parsnips or sweet potatoes. If you want more flavor, marinate the roast overnight with the spices before cooking.