Beef Roast with Vegetables and Gravy

Ingredients

• 2 lb beef roast
• 4 medium carrots
• 1 head broccoli
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 350°F. Pat the 2 lb beef roast dry and season all over with 1 tsp salt and 0.5 tsp black pepper.

2. 2

   Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the roast until browned on all sides, about 3-4 minutes per side.

3. 3

   Add 4 medium carrots (peeled and cut into chunks) and 2 tbsp tomato paste to the skillet. Stir to coat, cooking for 1 minute.

4. 4

   Pour in 2 cups beef broth, scraping up any browned bits. Bring to a simmer, then cover and transfer to the oven.

5. 5

   Roast for 30-40 minutes, until the beef reaches your desired doneness (135°F for medium-rare). Remove beef and let rest on a cutting board.

6. 6

   While the beef rests, steam or boil 1 head of broccoli (cut into florets) until bright green and tender, about 5 minutes.

7. 7

   Slice the beef against the grain. Serve with the carrots, broccoli, and pan juices as gravy.

Tools you’ll need

• large oven-safe skillet
• cutting board
• knife
• steamer or pot

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