beef round roast with root vegetables recipe

beef round roast with root vegetables

prep time: 20 minutes
cook time: 1 hour 30 minutes
ready in: 1 hour 50 minutes

makes: 8 servings, 11 oz. each


  • 2 Tablespoons minced fresh rosemary or 2 teaspoons dried rosemary
  • 4 large cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon cracked black pepper
  • 1 (4 lb.) eye round roast, well-trimmed
  • 2 Tablespoons vegetable oil
  • 3 medium baking potatoes, quartered
  • 3 large sweet potatoes, halved, quartered
  • 4 small onions, halved

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 350°F.
  2. Combine rosemary, garlic, salt mustard and pepper in a small bowl; press half the mixture evenly into surface of beef roast.
  3. Combine remaining seasoning with oil in large bowl. Add vegetables and toss to coat.
  4. Place roast, fat side up, on rack in shallow roasting plan. Insert meat thermometer in thickest part. Place vegetables on rack around roast.
  5. Roast until meat thermometer reaches 135°F for medium rare and 150°F for medium, approximately 1 ½ hours, being careful not to overcook.
  6. Once meat reaches desired doneness, transfer roast from rack to cutting board. Cover roast with foil, and allow meat to rest for 10 minutes.
  7. Carve roast into slices; serve with vegetables.

Per Serving: 370 calories, 10g fat, 2.5g saturated fat, 95mg cholesterol, 370mg sodium, 30g carbohydrate, 4g fiber, 5g sugars, 40g protein