Beef Roast with Vegetables

Enjoy a classic comfort meal featuring tender Bottom Round Roast paired with roasted beets and sweet potatoes.

The Essentials

• 1 Best Beef Bottom Round Roast (about 3 pounds)
• 1 tablespoon minced garlic
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 6 cups peeled, diced beets (1-inch pieces)
• 5 cups diced sweet potatoes (1-inch pieces)
• 1 tablespoon vegetable oil

Pan to Plate

1. Preheat the oven to 325°F.
2. Combine the garlic with ½ teaspoon salt and ½ teaspoon pepper. Rub evenly over the roast and place it in a roasting pan.
3. Toss the beets and sweet potatoes with the vegetable oil and the remaining salt and pepper.
4. Roast uncovered for about 1½ hours, or until the internal temperature reaches 135°F.
5. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 15–20 minutes. Continue roasting the vegetables if needed until tender.
6. Slice the roast thinly across the grain and serve with the roasted vegetables.

Click here to download our printable recipe.