Savory Beef Roast with Mixed Vegetables and Beef Stock

This hearty beef roast is infused with the rich flavors of beef stock and complemented by a colorful medley of mixed vegetables. The slow-roasting technique ensures tender meat while the vegetables add a delightful texture and nutrition. Perfect for a family dinner, this dish balances traditional comfort with a touch of creativity by enhancing the flavors with herbs and spices.

Ingredients:

• 2-3 lb beef roast
• 1 can mixed vegetables (drained)
• 4 cups beef stock
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side.
3. Remove the roast from the pot and set aside. In the same pot, add chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
4. Return the beef roast to the pot, then add the beef stock, thyme, rosemary, salt, and pepper.
5. Cover the pot with a lid and transfer it to the preheated oven. Roast for about 2-3 hours, or until the meat is tender and easily shreds with a fork.
6. About 30 minutes before the roast is done, add the drained mixed vegetables to the pot and stir gently.
7. Once cooked, remove the pot from the oven and let it rest for 10 minutes before slicing the beef.
8. Serve the beef slices with the vegetables and broth, garnished with fresh parsley.