Beef · Vegetables

Roast Beef w. Roasted Italian Vegetables

This is my first week back to work after going back to the states for the holidays. It was an awesome month! We finally got to see family after being in Guam for three years and indulge in all the things we’ve missed since moving to Guam…like all the food and shopping. Seriously guys I think I gained 15 pounds in the month we were gone. But it was soooo worth it. Jersey Mike’s, Firehouse, RJ’s Pizza, Michael’s, Hobby Lobby…you don’t realize how much you take these places for granted until you can’t get to them anymore.

Unfortunately coming back left me feeling a little down, so I decided a little comfort food was in order. With all the rain we’ve had since coming home a roast beef sounded just right. As an added bonus any leftovers can be sliced for sandwiches for work!


For the roast you will need a 4lb roast (I used bottom round since almost everything else was slim pickin’s), 2 tsp each dried oregano, thyme, rosemary, garlic powder, kosher salt; 1 tsp dried mustard; 1/2 tsp black pepper. If you would rather use fresh herbs substitute at a ratio of 3:1 fresh to dried. So for 2 tsp of dried herbs use 6 tsp or 2 Tbs. Combine all the herbs and seasonings, mixing well.


Rinse your roast and pat dry. Drizzle the roast with a little olive oil. You want just enough oil to make the herbs stick on the meat. Coat the roast all around with the herb mix and set aside.


Preheat your oven to 425. In a cast iron pan, heat 2 Tbs butter and enough olive oil to cover the bottom of the pan until the oil shimmers.


Brown the roast on all sides. This gives it an excellent crust and all the extra deep flavor you really want in a roast beef.


Transfer the roast to a roasting pan with a rack, placing fat side up. You can also leave in the pan if it is oven safe, but because my roast had a little more fat on it than I really liked, I wanted it to drain off so I moved it to a roasting rack. Another reason I prefer a roasting rack is because it is easier to take a roasting pan out of the oven. Cast iron skillets are heavy and harder for me to get out of the oven without help.


As soon as the roast is in the oven, reduce the temperature to 325 and roast until the internal temperature reads 145 for medium, about 1 hour 30 minutes.

While the roast is cooking, mix up some horseradish dipping sauce. Combine 1/4 cup greek yogurt, 2 Tbs mayo, 2 Tbs horseradish, and 1 clove minced garlic. Mix well and put in the refrigerator until the roast is ready.


In the last 30 minutes of cook time for the roast start prepping your vegetables. Rinse or clean one pint cremini mushrooms (I used one large portobello mushroom cap), one container cherry tomatoes, and one large head of cauliflower. I like to stem my mushrooms, but its not necessary.


Add 12 cloves of garlic. My garlic cloves were HUGE so I used 6 and halved them.


Drizzle about 2 Tbs olive oil over the vegetables and toss to coat evenly. Sprinkle the vegetable mix with about 2 Tbs Italian Seasoning and toss again to coat all the vegetables evenly. Season lightly with salt and pepper.


When you pull your roast out of the oven, bump the oven temp back up to 400. Cover the roast and allow to rest until the vegetables are done.

Pop the veggie mix in the oven and roast at 400 until the cauliflower are tender, about 20-30 minutes. If your vegetables start to dry out before they are tender, cover the pan with aluminum foil. The steam released from the vegetables will keep them moist.

Slice the roast and serve with roasted vegetables and the horseradish dipping sauce. Enjoy!





Roast Beef with Roasted Italian Vegetables

Roast Beef with Roasted Italian Vegetables


    For the Roast Beef:
  • 4lb beef roast
  • 2 tsp dried oregano
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp dried mustard
  • For the Horseradish Sauce:
  • 1/4 c. greek yogurt
  • 2 Tbs mayo
  • 2 Tbs horseradish
  • 1 clove garlic, minced
  • For the Vegetables:
  • 1 large head cauliflower
  • 1 pint cherry tomatoes
  • 1 pint crimini mushrooms or 1 large portobello cap
  • 12 cloves of garlic (or 6 XL cloves halved)
  • 2 Tbs olive oil
  • 2 Tbs Italian Seasoning
  • Salt & pepper to taste


    For the Roast Beef
  1. Preheat the oven to 425.
  2. Rinse and dry the roast beef. Brush with 2 Tbs olive oil.
  3. Combine the oregano, thyme, rosemary, garlic powder, mustard, salt, and pepper. Coat the roast evenly with the spices.
  4. Heat the butter and enough oil to coat the bottom of a cast iron skillet. Brown all sides of the roast.
  5. Transfer the roast to a roasting pan or leave in an oven safe skillet.
  6. Place the roast in the oven and immediately lower the temperature to 325.
  7. Roast for 1 hour 30 minutes, or until the thermometer registers 145 in the thickest part of the roast, then cover and let rest until the vegetables are done.
  8. For the Sauce:
  9. Combine all ingredients and mix well. Refrigerate until ready for use.
  10. For the Vegetables:
  11. Rinse and cut all vegetables.
  12. Drizzle olive oil over vegetables and garlic and toss to coat.
  13. Sprinkle evenly with Italian Seasoning.
  14. Increase oven temperature to 400. Roast for 20-30 minutes.
  15. If the vegetables start drying out before finishing cooking, cover the pan with foil.
  16. Serve with sliced roast beef and horseradish sauce.
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