Roast Beef Dinner with Roasted Vegetables | Low Carb

Roast Beef with Roasted Vegetables is perfect for a comforting Sunday dinner. This dinner is simple to prepare, leaving the oven to do all the hard work. A trick a learned long ago was to add onions to your beef when roasting it. The onions caramelize as they cook, they add amazing flavor, and make a great gravy. This time I added parsnips and carrots as well right in the pan with the roast. I drizzled a bit of olive oil over the parsnips and carrots and tossed with some salt and pepper before adding to the roasting pan. What a great addition to this roast! The extra vegetables added such a great depth of flavors.

Roasted parsnips have a wonderful flavor and make a great low carb alternative to potatoes. 1/4 cup of parsnips is 4.25g net carbs. And yes, I do eat carrots and other other root vegetables occasionally. It is all in your meal planning to allow such foods. Cooks note: Let the beef rest for half an hour, then slice very thinly for super-tender roast beef.

Roast Beef Dinner with Roasted Vegetables | Low Carb

Roast Beef Dinner with Roasted Vegetables | Low Carb

Roast Beef Dinner with Roasted Vegetables | Low Carb

Roast Beef Dinner with Roasted Vegetables | Low Carb

Ingredients:

1 (3 to 4 lb) Beef Eye of Round Roast

4 Parsnips, peeled and cubed

2 Carrots, peeled and cubed

1 Onion, sliced in thick rounds Sea Salt, to taste

Fresh Cracked Black Pepper, to taste

Directions:

1. Preheat oven to 425 degrees F.

2. Place the cut vegetables in a roasting pan. Drizzle olive oil over the vegetables, add salt and pepper, and toss well.

3. Season the roast with sea salt and black pepper and place on top of the vegetables in a roasting pan or baking dish with the fat side up. Secure slices of onions to the tip of the roast with tooth picks. Do not cover or add water.

4. Place the roasting pan in the preheated oven. Roast for 15 minutes and then reduce the temperature to 325 degrees F. Roast for approximately 1 hour to 1.5 hours. Remove the roast from the oven; the internal temperature should have reached at least 145 degrees F. Let rest for at least 20 to 30 minutes (slightly cover with foil to keep warm as it sits). Carve into thin slices to serve.

This is my-go to roasting pan that I use when roasting beef, chicken, or turkey. (Remove the grill rack when roasting the beef & vegetables)