One Pan Beef Roast with Root Vegetables
Baked on a single sheet pan, this meal is easy to prepare and clean up. Lean Bottom Round is roasted alongside hearty sweet potatoes and beets.
Cook Time: 2 hrs 15 mins
Servings: 10
Ingredients: 7
Ingredients
Preparation
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Step 1
Preheat oven to 325°F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto all surfaces of beef Bottom Round Roast. Place roast in pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not in fat.
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Step 2
Place beets and sweet potatoes in large bowl. Add oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange vegetables around roast. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare.
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Step 3
Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) If vegetables are not tender, return to oven and roast until tender.
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Step 4
Carve roast into thin slices; season as desired. Serve with roasted vegetables.
Nutrition Information
318 Calories
3.36g SAT FAT
33g PROTEIN
3.6 mg IRON
5.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 318 Calories; 92.7 Calories from fat; 10.3g Total Fat (3.36 g Saturated Fat; 0.1 g Trans Fat; 1.2 g Polyunsaturated Fat; 4 g Monounsaturated Fat;) 88 mg Cholesterol; 373 mg Sodium; 21 g Total Carbohydrate; 4.3 g Dietary Fiber; 8.3 g Total Sugars; 33 g Protein; 0 g Added Sugars; 42 mg Calcium; 3.6 mg Iron; 741 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6 mg NE Niacin; 0.6 mg Vitamin B6; 1.7 mcg Vitamin B12; 255 mg Phosphorus; 5.6 mg Zinc; 32.3 mcg Selenium; 129.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Potassium, and Riboflavin.
The Essential Ingredients
- Bottom Round Roast: This is a lean, budget-friendly cut that comes from the rump and hind legs. Ideal for slow cooking methods like roasting or braising.
- Beets: An earthy, naturally sweet root vegetable known for its deep red color. Works in both sweet and savory dishes. Can be roasted, pickled, boiled or served raw.
- Sweet Potato: A highly nutritious root vegetable with a naturally sweet flavor and orange flesh. Its great roasted, mashed, baked, fried. Excellent in both sweet and savory dishes.
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
- Vegetable Oil: Probably the most well-known cooking oil, this is a neutral-flavored oil made from soy beans, corn, and canola. It’s great for just about any cooking method.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Does the bottom round roast get more tender the longer you cook it?
Yes, cooking the roast at a low temperature keeps the roast tender, however be mindful of overcooking to make more tender, as it will cause it to become dry and tough.
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Should I cover the roast while cooking?
This recipe is designed for uncovered roasting to allow the roast to brown and vegetables to caramelize, so covering is not necessary.
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What if my vegetables are not fully cooked but my roast is ready?
Transfer roast to a platter to rest; then return vegetables back to the oven to finish cooking.
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How long should the roast rest before slicing?
Rest 15 to 20 minutes, covered loosely with foil, before slicing and serving.
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