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+ servings

Beef Roast with Winter Vegetables

You'll wish you'd made a second batch of this beef roast and winter vegetables.
Prep Time10 minutes
Cook Time2 hours
Servings - 4 servings

Ingredients 

  • 2 lb. chuck or round roast
  • 2 cups baby carrots
  • 2 large parsnips peeled and cut into chunks
  • 4 medium sweet potatoes peeled and cut into chunks
  • 1 acorn squash peeled, seeded and cubed
  • 1 Tbsp Italian seasoning
  • Drizzles of olive oil and balsamic vinegar
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 400 F.
  • Place the beef roast in the center of a medium sized roasting pan. Toss the carrots, parsnips, sweet potatoes, and squash around the beef roast. Season with Italian seasoning, then drizzle olive oil and balsamic vinegar over the top.
  • Cover the roasting pan and place in the preheated oven. Cook for about two hours, depending on the size of the roast.
  • Insert a meat thermometer and cook until 140 F for medium to 165 F for well done.
  • If you prefer a juicier, but less crusted roast, cook it at 325 F for about three hours, or until the meat thermometer reads 145 F, for medium-well.
  • Serve beef roast with winter vegetables as is, or with simple side salad.