Festive Herb Roast Beef

Ingredients

• 450 g Beef round roast
• 1.2 tsp Salt
• 1.2 tsp Black pepper
• 2.5 tbsp Vegetable oil
• 8 piece(s) Baby potatoes
• 120 g Carrots
• 240 g Cherry tomatoes
• 240 g Broccoli florets
• 120 g Onion
• 120 ml Low-sodium tomato juice
• 2 tsp Fresh rosemary
• 2 tsp Fresh thyme

Instructions

1. Preheat the oven to 175°C (350°F).
2. Season the beef evenly with salt, black pepper, chopped rosemary, and thyme, then gently massage.
3. Add vegetable oil to a large cast-iron pot or roasting pan and heat over medium-high heat; sear the beef on all sides until browned; remove and set aside, and drain off excess fat.
4. Spread baby potatoes, carrots, onion, cherry tomatoes, and broccoli evenly across the bottom of the pan.
5. Place the seared beef in the center of the vegetables and pour in all of the low-sodium tomato juice.
6. Cover tightly with a lid or aluminum foil; bake until the beef reaches your preferred doneness and the vegetables are tender.
7. Remove and rest; cut into pieces and toss with the roasted vegetables to serve.

Storage and Meal Prep Tips