Forktionary

All In One Pan Roast And Vegetables Recipe

This incredibly flavorful one-pan roast and vegetable recipe is a weeknight dinner winner! Perfectly roasted vegetables and tender, juicy beef come together in one pan for easy cleanup. Inspired by a magazine recipe, this version uses a vibrant mix of peppers and onions, seasoned with fragrant herbs for a truly unforgettable meal. The irresistible aroma alone will have your family begging for a taste! Get ready for compliments galore!

Prep Time 20 mins
Cook Time 80 mins
Calories 537.4 kcal
Protein 80g
Rating 5.0 (1 Reviews)
All In One Pan Roast And Vegetables 72

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for All In One Pan Roast And Vegetables

  • Not used in this recipe
  • Not used in this recipe
  • 2 medium onions
  • 2 lbs. potatoes
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 3-4 lbs. eye of round beef roast
  • Not used in this recipe
  • 1 green bell pepper
  • 3/4 teaspoon Italian seasoning

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How to Make All In One Pan Roast And Vegetables

  1. Preheat oven to 400°F (200°C).
  2. Remove ribs and seeds from 1 green bell pepper and cut into 1-inch strips.
  3. Halve 2 medium onions and cut into 1-inch wedges.
  4. Scrub and cut 2 lbs. potatoes into 1-inch chunks.
  5. Place peppers, onions, and potatoes on a large rimmed baking sheet.
  6. Drizzle with 1 tablespoon olive oil.
  7. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; toss to coat.
  8. Using a paring knife, make 12 small slits in the top and sides of a 3-4 lb beef roast.
  9. Insert 6 cloves garlic into the slits in the roast.
  10. Move vegetables to the sides of the baking sheet.
  11. Place the beef roast in the center of the baking sheet.
  12. Drizzle the roast with 1 tablespoon olive oil.
  13. Rub the roast with 1 1/2 teaspoons coarse sea salt, 1/2 teaspoon black pepper, and 3/4 teaspoon Italian seasoning.
  14. Roast for 40-50 minutes, tossing vegetables occasionally, until the roast reaches an internal temperature of 145°F (63°C) and vegetables are tender.
  15. Let the meat stand 10 minutes, loosely tented with aluminum foil, to allow the juices to redistribute.
  16. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

18g

Fat

57g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat American Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Beef Dietary One Dish Meal Low Sodium Low Carb Low In Something Meat Roast Beef 4 Hours Or Less