By Robyn Burton
Preheat the oven to 180°C (350°F).
In a small bowl, mix together 2 tablespoons of olive oil, chopped garlic, thyme, rosemary, salt, and black pepper.
Pat the beef roast dry with paper towels. Rub the herb mixture all over the beef roast.
Place the beef roast on a roasting rack in a roasting pan. Place in the preheated oven and roast for 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare. Adjust cooking time for other desired doneness.
While the beef is roasting, cut the carrots, parsnips, and potatoes into uniform chunks.
In a large bowl, toss the chopped vegetables with the remaining 1 tablespoon of olive oil, and season with salt and black pepper.
About 45 minutes before the beef is done, spread the vegetables in an even layer in a separate baking dish and roast them in the oven. Stir the vegetables occasionally for even cooking.
Once the beef is cooked, remove it from the oven and let it rest for at least 15 minutes before carving.
Pour the beef stock into the roasting pan with the beef drippings. Place over medium heat on the stove.
In a small bowl, mix 2 tablespoons of flour or cornstarch with enough cold water to make a smooth slurry.
Stir the slurry into the pan with the beef stock and bring to a simmer, whisking constantly until thickened to a gravy-like consistency. Season with salt and pepper to taste.
Carve the beef roast and serve with the roasted root vegetables and pan gravy.
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This Main Course Dinner recipe is ready in 3 hours and features beef roast, carrots, parsnips and other delicious ingredients. Contains 750 calories total.
Preheat the oven to 180°C (350°F).
In a small bowl, mix together 2 tablespoons of olive oil, chopped garlic, thyme, rosemary, salt, and black pepper.
Pat the beef roast dry with paper towels. Rub the herb mixture all over the beef roast.
Place the beef roast on a roasting rack in a roasting pan. Place in the preheated oven and roast for 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare. Adjust cooking time for other desired doneness.
While the beef is roasting, cut the carrots, parsnips, and potatoes into uniform chunks.
In a large bowl, toss the chopped vegetables with the remaining 1 tablespoon of olive oil, and season with salt and black pepper.
About 45 minutes before the beef is done, spread the vegetables in an even layer in a separate baking dish and roast them in the oven. Stir the vegetables occasionally for even cooking.
Once the beef is cooked, remove it from the oven and let it rest for at least 15 minutes before carving.
Pour the beef stock into the roasting pan with the beef drippings. Place over medium heat on the stove.
In a small bowl, mix 2 tablespoons of flour or cornstarch with enough cold water to make a smooth slurry.
Stir the slurry into the pan with the beef stock and bring to a simmer, whisking constantly until thickened to a gravy-like consistency. Season with salt and pepper to taste.
Carve the beef roast and serve with the roasted root vegetables and pan gravy.
Calories per Serving: 750
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