25-Min Beef Roast with Roasted Veg & Crispy Potatoes
Seared beef slices with a quick pan gravy, roasted potatoes, carrots, green beans, and peas — all cooked in one skillet. A weeknight version of German Sunday roast.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.25 lb beef sirloin or chuck, sliced 1/2-inch thick
- 1 lb baby potatoes, halved
- 3 medium carrots, cut into 2-inch pieces
- 8 oz green beans, trimmed
- 1 cup frozen peas
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 2 sprigs fresh thyme or rosemary sprigs
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Pat beef dry, season generously with salt and pepper. Sear in batches 2 minutes per side until browned.
- 3
Remove beef to a plate. Add potatoes and carrots to the skillet, stir, then cover and cook 8 minutes.
- 4
Uncover, add green beans and thyme, stir, and cook uncovered 4 minutes more until vegetables soften.
- 5
Pour in broth and mustard, scraping up browned bits from the bottom. Return beef to the pan with peas.
- 6
Simmer 2 minutes until peas are heated through. Taste and adjust salt and pepper. Serve hot.
Tools you’ll need
- 12-inch skillet or saute pan with lid
- tongs or slotted spoon
- wooden spoon or spatula
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