Return the seared roast to the pan, nestling it among the vegetables.
Cover with a lid or aluminum foil.
Roast for 3–3.5 hours, or until the meat is fork-tender and vegetables are soft.
6. Serve
Remove the roast from the oven and let it rest for 10–15 minutes.
Slice the beef and serve with roasted carrots and potatoes. Spoon some of the pan juices over the top for extra flavor.
Tips & Variations
Make it richer: Add a splash of cream or a pat of butter to the pan juices before serving.
Add more vegetables: Parsnips, turnips, or celery root work beautifully.
Slow cooker version: Sear the roast, then transfer everything to a slow cooker. Cook on low for 6–8 hours.
Result: Juicy, tender beef paired with perfectly roasted carrots and potatoes, infused with garlic, onion, and savory flavors — a classic meal that’s both simple and impressive!
