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Instructions
- Preheat the oven to 350°F (175°C).
- Season the beef roast generously with salt, pepper, garlic powder, and thyme on all sides.
- In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Sear the beef roast on all sides until browned.
- Add the beef broth and Worcestershire sauce to the pan, ensuring the roast is partially submerged in the liquid.
- Arrange the carrots, celery, and potatoes around the roast. Cover the pan with a lid or aluminum foil.
- Bake in the preheated oven for 1.5 to 2 hours, or until the roast reaches desired doneness (internal temperature of 135°F for medium-rare).
- During the last 30 minutes of cooking, add the broccoli or broccolini to the pan, allowing it to steam until tender.
- Remove the roast from the oven, let it rest for 10-15 minutes before slicing. Serve with the vegetables and collected juices or gravy.
Chef’s Tips
- For added flavor, marinate the roast overnight with herbs and spices.
- Feel free to swap out the vegetables with your favorites, just make sure they have similar cooking times.
- Resting the meat is crucial for retaining its juices, so don’t skip this step!
Nutrition (per serving)
Approx. 450 calories, 32g protein, 30g carbs, 20g fat
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