Savory Herb Roasted Beef with Seasonal Vegetables
Slow-cooked beef shoulder roast infused with savory herbs, served alongside a medley of flavorful roasted seasonal vegetables. A hearty and satisfying dish perfect for gatherings or a comforting family meal.
ingredients
- 3 lbs beef shoulder roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 1 lb baby potatoes, halved
- 2 carrots, peeled and cut into chunks
- 1 red onion, cut into wedges
- 2 bell peppers, seeded and sliced
- 1 zucchini, sliced
- 2 tablespoons balsamic vinegar
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Rub the beef with olive oil, garlic, rosemary, thyme, salt, and black pepper.
- 3.
Place the beef in a roasting pan and roast for 2 hours, or until internal temperature reaches 145°F (63°C) for medium-rare, or your desired doneness.
- 4.
In a separate baking dish, toss the potatoes, carrots, onion, bell peppers, and zucchini with olive oil, salt, and black pepper.
- 5.
Bake the vegetables in the oven for 50-60 minutes, or until tender and lightly browned, stirring occasionally.
- 6.
Remove the beef from the oven and let it rest for 10 minutes before slicing.
- 7.
Drizzle the vegetables with balsamic vinegar and gently toss to combine.
- 8.
Serve the sliced beef with the roasted vegetables and enjoy a flavorful and wholesome meal.