Roasting Vegeables in Oven With Beef Roast

I think I've been put on a mission.

Two days after Han requested high-protein and low-carb meals because of his personal fitness goals, I received a text message from a good friend of mine in San Francisco.

"Hey, Sharon! Would you be interested in putting together a meal plan that Amanda and I can prep? We want to build lean muscle, cut fat and keep energized. I will give you my workout routine."

It sounds like everyone is putting me on a spot to do something good. It'd be weird if I ignore it, right? In fact, it will make me very happy if I could help my husband and my friends to reach their personal goals. You know what? I've decided to accept the challenge.

Whether you are on a diet for shaping your body or simply want to try easy-to-prepare and delicious recipes, I've got you covered!

This one-pan oven roast recipe is pulled out from my "Post Cleanse Meals" recipe book, which is a bonus comes with the Seven-Day Super Smoothie Cleanse Action Plan book. (Now, we are really talking about staying lean…)

The beef roast is coated with a homemade Montreal seasoning which you will be able to put together in a minute or two. The vegetables including leeks, carrots and mushrooms are spread out in a roasting pan with my favorite beef bone broth. Uber healthy!

Next, we set the seasoned beef on a roasting rack and place the rack on the roasting pan that contains the vegetables. Place the whole thing into your oven and let the roasting begin!

Depending on the size of your roast, the roasting time varies. For a 2-pound beef roast, bake at 350°F for 35-40 minutes will get you a perfectly juicy medium-rare roast. Don't like medium-rare? Cook a little longer until the meat reaches 160°F inside. Have a big family to feed? Simply add 30 minutes of baking time for each pound of your roast. Don't worry about the vegetables if you need to extend the cooking time. The broth will keep them juicy and tender.

Here you have it! A very tasty one-pan meal that's high in protein and low in carbs, plus it's gluten free and probably paleo too. Score!

Once you get a chance to make this recipe, please leave a comment below and let me know if you've enjoyed it, or share a photo on Instagram using our hashtag #StreetSmartKitchen so that I can see your beautiful roast!

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Ingredients

Scale

• 2 pounds beef roast (top round roast)
• 3 leeks, sliced
• 1 (16-ounce) bag baby carrots
• 1 pound button mushroom, chopped
• 2 teaspoon fresh thyme leaves, minced
• 1 1/4 cups bone broth or low-sodium beef broth

For the Montreal seasoning:

• 1 teaspoon paprika
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dill weed
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh cilantro leaves, finely chopped, or 1 teaspoon dried cilantro

Instructions

1. Preheat oven to 350°F. Combine the Montreal seasoning ingredients in a small bowl. Rub on each side of the roast.
2. Arrange vegetables in a roasting pan. Pour bone broth or beef broth over. Sprinkle with fresh thyme leaves, salt and ground black pepper to taste.
3. Place seasoned roast on a roasting rack and put the rack on top of the roasting pan. Bake 35-40 minutes, or until meat is 145°F.
4. Remove from the oven, loosely cover the roast with foil and let it stand for 5 minutes. Slice and serve with vegetables.

Notes

• The beef is medium rare at 145°F. If you'd like your beef to be medium, roast it for 10-15 more minutes or until the meat temperature reaches 160°F.
• If your roast is bigger, add 30 minutes of baking time to each pound of your roast.
• Potatoes do very well with this recipe if you are not afraid of carbs. 🙂

Nutrition

• Serving Size: 1
• Calories: 380
• Sugar: 7.2g
• Sodium: 490.7mg
• Fat: 19g
• Carbohydrates: 16.6g
• Protein: 36g
• Cholesterol: 113.4mg

Keywords: one-pan oven roast

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Source: https://www.streetsmartkitchen.com/one-pan-oven-roast-vegetables/

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