Beef Roast With Vegetables
A hearty beef roast with tender vegetables, infused with savory broth and simple seasonings, perfect for comforting family dinners or weekend gatherings.
Ingredients
Instructions
- Brown the beef shoulder roast in butter or margarine in a frying pan on both sides.
- Place the browned beef in a pot and boil until tender.
- Remove the beef from the pot and set aside.
- Add potatoes, onion, carrots, beef bouillon cubes, salt, and sugar to the pot with broth.
- Add water until it covers the vegetables.
- Return the beef to the pot with the vegetables and simmer for 30 minutes.
Tips & Substitutions
For a deeper flavor, consider marinating the beef shoulder roast in your favorite spices or herbs overnight. If you don't have beef bouillon cubes, you can substitute with homemade beef stock or broth for a richer taste. Additionally, experimenting with other root vegetables like parsnips or turnips can add variety. For a healthier twist, you can use olive oil instead of butter or margarine.
Serving Suggestions
This hearty beef roast pairs beautifully with a side of creamy mashed potatoes or a fresh garden salad. For a complete meal, consider serving it alongside crusty bread, such as Kings Hawaiian Bread, to soak up the delicious broth. A glass of red wine complements the flavors wonderfully, making it a perfect choice for family gatherings or special occasions.
Storage & Reheating
Leftover beef roast can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the beef and vegetables separately; they will last for about 3 months in the freezer. To reheat, thaw in the refrigerator overnight and warm gently on the stove or in the microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Roast With Vegetables contains roughly 2021 calories, with 56g protein, 267g carbohydrates, and 83g fat. It is an excellent source of vitamin A (191% of the Daily Value), protein (112% of the Daily Value), and dietary fiber (111% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1470mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I use instead of shoulder roast?
If shoulder roast is unavailable, you can substitute with chuck roast or brisket, both of which will provide a similar texture and flavor. Just ensure to adjust the cooking time slightly based on the cut you choose, as some may require longer to become tender.
Can I make this recipe in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. After browning the beef, place it in the slow cooker with the vegetables and broth ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the vegetables are cooked through.
What herbs would enhance the flavor of this dish?
Adding fresh herbs like rosemary, thyme, or bay leaves can elevate the flavor of your beef roast. Simply toss a few sprigs into the pot with the vegetables and broth to infuse the dish with aromatic notes that complement the richness of the beef.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).