Go Back
+ servings
Beef Veggie Roast on a plate
Print

Roasted Beef with Potatoes and Carrots

This recipe for beef with roasted potatoes and carrots is perfect for your next Sunday dinner. A comforting classic that's loved by both kids and adults alike!
Course Main Course, Meats
Cuisine American
Keyword beef roast, beef veggie roast
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 254kcal
Author Natalya Drozhzhin

Ingredients

Instructions

  • Dice the carrots, potatoes, and onions into 1-inch cubes. In a large bowl, season them with salt and pepper and toss in the bay leaves.
    Cut up onions, carrot and potatoes, seasoned in a bowl
  • Dump the veggies into a baking dish and top them with the bacon bits.
    Seasoned veggies and bacon spread on the bottom of a ceramic baking dish
  • Season the beef generously with salt. In a large skillet, brown it on both sides for about 2-3 minutes. Place it on top of the veggie and cover the baking dish with foil. Bake at 350°F for about an hour.
    Browned beef placed on top of the seasoned veggies in the ceramic baking dish
  • Using two forks, shred the beef into small pieces. Serve immediately and enjoy!
    Beef Veggie Roast on a plate

Nutrition

Calories: 254kcal | Carbohydrates: 10g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 726mg | Potassium: 422mg | Fiber: 2g | Sugar: 1g | Vitamin A: 853IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 2mg