Soy-Ginger Roast with Potatoes and Squash
Experience the sumptuous flavors of a Soy-Ginger Chuck Tender Roast, marinated to perfection. This one-pan meal features tender beef accompanied by roasted red potatoes and yellow squash, offering a delightful medley of textures and tastes. It's a wholesome dish perfect for family gatherings or a cozy dinner. Savor each bite of this flavorful roast paired with vibrant vegetables.
ingredients
- 2 lbs chuck tender roast
- 1/3 cup low-sodium soy sauce
- 2 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 1 tbsp rice vinegar
- 1/2 tsp black pepper
- 1 lb red potatoes, quartered
- 1 lb yellow squash, sliced
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes (optional)
steps
- 1.
In a bowl, mix low-sodium soy sauce, ginger, garlic, rice vinegar, and black pepper.
- 2.
Place the chuck tender roast in the marinade and let it sit for at least 1 hour (or up to overnight) in the refrigerator.
- 3.
Preheat the oven to 400°F (200°C).
- 4.
On a large sheet pan, arrange the marinated roast in the center.
- 5.
In a separate bowl, toss the red potatoes and yellow squash with olive oil, garlic powder, onion powder, and red pepper flakes (if using).
- 6.
Spread the seasoned vegetables around the roast on the sheet pan.
- 7.
Roast in the oven for 35-40 minutes, or until the roast reaches an internal temperature of 145°F (medium rare) and the vegetables are tender.
- 8.
Once cooked, remove from the oven and let the roast rest for 10 minutes before slicing.
- 9.
Serve slices of roast on a plate with roasted red potatoes and yellow squash. Enjoy!
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