One Pan Beef Roast with Root Vegetables recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

One Pan Beef Roast with Root Vegetables

Serves 10

Bottom round roast cooked with beets and sweet potatoes on a sheet pan. Make this easy One Pan Beef Roast with Root Vegetables for a hearty meal with fall flavors.

Ingredients:

  • 1 (3-pound) Certified Angus Beef ® bottom round roast
  • 1 tablespoon minced garlic
  • 1 teaspoon salt, divided
  • 6 cups diced beets (1-inch), about 1 1/2 pounds
  • 5 cups diced sweet potatoes (1-inch), about 1 1/2 pounds
  • 1 tablespoon vegetable oil
  • Recipe courtesy of BeefItsWhatsForDinner.com

Instructions:

  1. Preheat oven to 325°F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto all surfaces of bottom round roast. Place roast in pan, fat side up. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not in fat.
  2. Place beets and sweet potatoes in large bowl. Add oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange vegetables around roast. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare.
  3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) If vegetables are not tender, return to oven and roast until tender.
  4. Carve roast into thin slices; season as desired. Serve with roasted vegetables.

Roasting

Follow @CertAngusBeef