Easy Juicy Beef and Veggie Holiday Roast to Impress Everyone

Why Make This Recipe

The Easy Juicy Beef and Veggie Holiday Roast is perfect for impressing family and friends during holiday gatherings. This dish combines tender beef with colorful vegetables, creating a beautiful centerpiece for any festive table. It’s easy to prepare and packed with flavor, making it a winning choice for your special occasion. Plus, the aromas that fill your kitchen while it cooks will surely excite everyone!

How to Make Easy Juicy Beef and Veggie Holiday Roast

Ingredients:

• 3 pounds beef chuck roast (Choose well-marbled beef for juicy tenderness throughout the holiday roast.)
• 2 tablespoons olive oil (Helps achieve a beautiful crust while keeping the beef moist.)
• 4 cloves garlic (Adds earthy aroma and depth to the beef’s rich flavor.)
• 2 sprigs fresh rosemary (Infuses the beef with a piney, festive fragrance perfect for holiday meals.)
• 1 teaspoon salt (Essential to enhance and balance the natural flavors of the roast.)
• 1 teaspoon black pepper (Essential to enhance and balance the natural flavors of the roast.)
• 4 medium carrots (Use fresh, firm carrots for sweetness and vibrant color in the holiday roast.)
• 1.5 pounds baby red potatoes (Roast evenly and absorb flavorful juices from the beef.)
• 1 pound Brussels sprouts (Their slight bitterness contrasts wonderfully with the beef’s richness.)
• 2 medium onions (Add natural sweetness that caramelizes beautifully during roasting.)
• 2 teaspoons fresh thyme (Pairs perfectly with roasted vegetables to lift their flavor and aroma.)
• 1 cup beef broth (Pour into the roasting pan to keep the meat moist and create a rich base for gravy.)
• 2 tablespoons balsamic vinegar (A splash brightens the roasted veggies with a tangy sweetness.)

Directions:

1. Preheat your oven to 350°F (175°C).

2. In a large roasting pan, heat the olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side.

3. Remove the beef from the pan and place it on a cutting board. Rub the roast with garlic, salt, black pepper, and fresh rosemary.

4. Arrange chopped carrots, baby red potatoes, Brussels sprouts, and onions around the beef in the roasting pan.

5. Pour the beef broth and balsamic vinegar over the vegetables.

6. Place the beef back in the pot, on top of the veggies. Sprinkle fresh thyme over the veggies.

7. Cover the roasting pan with aluminum foil and place it in the oven.

8. Roast for approximately 3 hours, or until the beef is fork-tender and the vegetables are cooked through.

9. Remove the foil during the last 30 minutes of cooking to allow the roast to brown nicely.

10. Once finished, let the roast rest for 10-15 minutes before slicing.

How to Serve Easy Juicy Beef and Veggie Holiday Roast

Serve the roast sliced alongside the colorful vegetables. Pour any pan drippings over the meat for added flavor. This roast pairs wonderfully with a light salad or some fresh bread to soak up the juices.

How to Store Easy Juicy Beef and Veggie Holiday Roast

Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the roast for up to three months. Just make sure to thaw it in the refrigerator before reheating.

Tips to Make Easy Juicy Beef and Veggie Holiday Roast

• Use a meat thermometer to check the roast’s internal temperature, aiming for 145°F (63°C) for medium-rare.
• Let the roast rest before slicing to retain juices.
• Try marinating the beef overnight with herbs and spices for even more flavor.

Variation

Feel free to add other vegetables like sweet potatoes or parsnips, based on your taste or what you have on hand. You can also experiment with different herbs, such as sage or oregano.

FAQs

1. Can I use a different cut of beef?

Yes, you can use cuts like brisket or ribeye, but cooking times may vary depending on the cut’s thickness and tenderness.

2. Can I cook this roast in a slow cooker?

Absolutely! Sear the beef first, then place it in the slow cooker with the veggies and broth. Cook on low for 8 hours or until tender.

3. What should I do if I don’t have fresh rosemary and thyme?

You can use dried herbs instead. A good rule of thumb is to use one-third the amount of dried herbs compared to fresh.

Easy Juicy Beef and Veggie Holiday Roast

A tender beef roast paired with colorful vegetables, perfect for holiday gatherings and sure to impress your guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Holiday

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pounds beef chuck roast Choose well-marbled beef for juicy tenderness.
• 2 tablespoons olive oil Helps achieve a beautiful crust while keeping the beef moist.
• 4 cloves garlic Adds earthy aroma and depth to the beef’s flavor.
• 2 sprigs fresh rosemary Infuses the beef with a festive fragrance.
• 1 teaspoon salt Enhances and balances the flavors.
• 1 teaspoon black pepper Enhances and balances the flavors.
• 4 medium carrots Use fresh carrots for sweetness.
• 1.5 pounds baby red potatoes Roast evenly and absorb juices.
• 1 pound Brussels sprouts Adds a slight bitterness that contrasts with the beef.
• 2 medium onions Adds natural sweetness that caramelizes.
• 2 teaspoons fresh thyme Pairs perfectly with roasted vegetables.
• 1 cup beef broth Keeps the meat moist and creates gravy.
• 2 tablespoons balsamic vinegar Brightens the roasted veggies.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large roasting pan, heat the olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side.
3. Remove the beef from the pan and place it on a cutting board. Rub the roast with garlic, salt, black pepper, and fresh rosemary.
4. Arrange chopped carrots, baby red potatoes, Brussels sprouts, and onions around the beef in the roasting pan.
5. Pour the beef broth and balsamic vinegar over the vegetables.
6. Place the beef back in the pot, on top of the veggies. Sprinkle fresh thyme over the veggies.
7. Cover the roasting pan with aluminum foil and place it in the oven.

Cooking

1. Roast for approximately 3 hours, or until the beef is fork-tender and the vegetables are cooked through.
2. Remove the foil during the last 30 minutes of cooking to allow the roast to brown nicely.
3. Once finished, let the roast rest for 10-15 minutes before slicing.

Notes

Use a meat thermometer to check the roast's internal temperature, aiming for 145°F (63°C) for medium-rare. Store leftovers in an airtight container in the refrigerator for up to three days. Can freeze for up to three months.