Time: 135 Minutes
One Pan Beef Roast with Root Vegetables
Baked on a single sheet pan, this meal is easy to prepare and clean up. Lean Bottom Round is roasted alongside hearty sweet potatoes and beets.
Ingredients
Quick Facts
Cooking
- 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 beef Bottom Round Roast. Place roast in pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not in fat.
- 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.
- 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.
- Carve roast into thin slices; season as desired. Serve with roasted vegetables.
Nutrition
Serv Size | Calories | Total Fat | Cholesterol | Total Carbs | Protein |
---|---|---|---|---|---|
10 | 318kcal | 10.3g | 88mg | 21g | 33g |
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3.36g Saturated Fat; 4g Monounsaturated Fat; Carbohydrates; Fiber; 6mg NE Niacin; 0.6mg Vitamin B6; 1.7mcg Vitamin B12; 3.6mg Iron; 32.3mcg Selenium; Zinc; 129.7mg Choline;
Courtesy of BeefItsWhatsForDinner.com