Holle is a retired English teacher. She loves to cook and share recipes with others.
One-Pan Beef Dinner
Today I’m sharing with you a great recipe for roast beef, along with roasted vegetables and oven-roasted potatoes—all in one!
I have tons of beef recipes. I was married to a large cattle producer for 12 years, and we ate beef all the time from our own homegrown steers. We also raised pigs for several years, and our freezers were always full of beef and pork. Chicken was a delicacy back then.
I love good beef, but sometimes I get tired of it, especially when I get stuck in a recipe rut. That’s why I began to experiment with different beef recipes. In my opinion, it’s more difficult to enhance the flavor of beef than it is to alter or enhance the natural flavors of chicken and pork. As a result, I often use stronger, bolder seasonings in many of my beef recipes. Because of the pronounced flavor of the roast beef marinade I used and the flavor-rich barbecue sauce topping, however, I didn’t have to add a lot of other seasonings to this recipe.
How I Learned So Much About Cuts of Beef Roast
I became pretty darn familiar with the different cuts of beef roast and other parts of cattle carcasses. That tends to happen when you make so many beef recipes for dinner . . . and for lunch . . . and for brunch. Also, when we sent steers to the local slaughterhouse, I had to decide just how I wanted each one to be processed and wrapped. When possible, I often chose larger cuts of meat. I was cooking for five, and preparing cuts of beef roast allowed me to cook enough meat for all of us at once, in the oven.
Typical cuts of beef roast include the chuck roast, the rump roast, the bottom round roast, the top loin roast, the tenderloin, the tri-tip, the ribeye roast, and prime rib roast. Most of these also have sub-categories of roasts that might go by different names. Some cuts of beef roast are very expensive, like prime rib, ribeye roast, and the tenderloin. Other beef roasts are often significantly less expensive.
This Recipe Uses Chuck Roast
For this particular roast beef recipe, I used a chuck roast. Chuck cuts come from the neck and shoulder, and they have a wonderful “beefy taste.”
Actually, there are several different types of chuck roasts: the top blade pot roast, the chuck arm pot roast, the boneless shoulder roast, the cross rib, the under blade roast, the shoulder roast, the mock tenderloin roast, the round bone roast, the chuck eye roast, and the seven-bone roast.
I used a 7-bone roast for this recipe, so-called because of the bone that resembles the number seven. Cuts of beef roast from the chuck are usually budget-friendly, but they can be tough, so you’ll need some meat tenderizer. Actually, I used meat tenderizer and a roast beef marinade in this recipe.
Why I Use Meat Tenderizer
Meat tenderizer can really help out with otherwise tough cuts of beef, and chuck roasts need some help. I used seasoned meat tenderizer for this recipe for roast beef, but you might prefer to use regular, unseasoned meat tenderizer. I think beef can stand up to bold flavors.
Commercial meat tenderizers in powdered form contain enzymes that are capable of breaking down proteins in meat. These enzymes might include bromelain, which is extracted from pineapple plants; ficin, which is made from figs; papain, which comes from papayas; or actinidin, which is harvested from kiwi. From my experience, I can’t tell any difference between cheap generic meat tenderizers and the more expensive name-brand versions. Some cooks are loyal to certain brands of products, however, so I’ll leave the choice of powdered meat tenderizer up to you.
Read More From Delishably
Roast Beef Marinade
A good roast beef marinade can make a world of difference in flavor and texture. The chuck often contains connective tissue and tough muscle fibers, and a marinade can help break those down.
Your marinade should contain some type of acidic liquid. Actually, in the marinade I use for this recipe, I used two acidic liquids: red wine and Dale’s Liquid Steak Seasoning. Along with the acidic liquids, I used powdered meat tenderizer, so I used a triple punch for tenderizing.
I love Dale’s with beef. In fact, I can practically drink it from the bottle! It contains soy sauce, salt, corn syrup, onion, garlic, sugar, ginger, and paprika. If you don’t feel the same way I do about Dale’s, you can substitute some other type of liquid in the marinade, or just use red wine, herbs and spices, a little oil, and the commercial meat tenderizer. Don’t forget the meat tenderizer!
Recipe for Roasted Vegetables
You probably already have a recipe for roasted vegetables, but you won’t need it here. The veggies roast perfectly along with the roast, and everything is done at the same time. That is, of course, unless you like your roast beef super rare.
For this recipe, I used green beans, summer squash, onions, and carrots. If these aren’t your faves, use your own choices. The veggies will need to be coated lightly with some type of fat. I used butter-flavored cooking spray, but you might like to use a different flavor of cooking spray. Perhaps you prefer to drizzle the veggies with melted butter or olive oil. Sprinkle on your favorite herbs and spices, too.
Recipe for Oven-Roasted Potatoes
Who doesn’t appreciate a tasty recipe for oven-roasted potatoes? They go with just about everything, and they’re cheap.
As with the roasted veggies, I didn’t use a separate recipe for the potatoes. They cooked right alongside the meat and veggies. Also like I did with the vegetables, I sprayed the potatoes with buttery cooking spray and sprinkled them with garlic salt and dried parsley flakes. For a spicier version, you might want to use cayenne, chipotle powder, or chili powder.
By the way, I didn’t peel the spuds for this recipe. I made sure they were cleaned well, and I cut them into “chunks.” The outside of the potatoes were slightly crispy, but the interior was soft. I used Butter Gold potatoes. If you haven’t tried this type of potato, you need to! They’re incredibly creamy and slightly sweet, and they’ve become our favorite spuds.
|Prep time||Cook time||Ready in||Yields|
2 hours 20 min
- 7-bone chuck roast (about 4 pounds)
- red wine
- Dale's Steak Seasoning (liquid)
- 1/2 cup diced onion
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 2 teaspoons black peppercorns
- seasoned meat tenderizer
- 3 tablespoons bottled BBQ sauce
- baby carrots, washed and ready to eat
- 3-4 Butter Gold potatoes, scrubbed and cut into chunks
- 3-4 yellow summer squash, washed and sliced lengthwise
- 2-3 yellow onions, peeled and halved or quartered
- 2 cans whole green beans, drained
- butter-flavored cooking spray
- garlic salt
- ground black pepper
- dried parsley
- ground cinnamon
- Rinse roast and pat dry. Place roast in a deep glass or plastic container.
- Add wine and Dale’s seasoning, along with diced onion, oil, minced garlic, and peppercorns to container until level is almost to the top of the roast. I use about three parts wine to one part Dale’s. Rub top of roast with seasoned meat tenderizer. Cover container and refrigerate overnight. After about 6 hours, turn roast over and rub meat tenderizer into the other side. Return meat and roast beef marinade to fridge.
- Preheat oven to 300 degrees. Position oven rack in center of oven.
- Remove roast from marinade. Discard marinade. Place roast in center of a large roasting pan. Surround meat with potatoes and vegetables.
- Spread top of roast with BBQ sauce. Spray potatoes and veggies generously with cooking spray. Sprinkle green beans and squash with garlic salt, onions with salt and pepper, and carrots with a little sugar and cinnamon. Sprinkle potatoes with garlic salt and parsley.
- Cover pan with foil and bake for 90 minutes.
- After 90 minutes, increase oven temperature to 400 degrees and remove foil covering. Continue baking to desired doneness. If your meat and veggies aren’t brown enough for you, turn on the broiler unit for a few minutes. (I like my roast to have a little blackened crust on top.)
This recipe for roast beef turns out moist, juicy, and very flavorful. The meat I cooked yesterday wasn’t fall-apart tender, but it wasn’t tough, either. The pan juices are very tasty, too, and hubby likes to spoon the juices over slices of roast and over his potatoes. All the veggies, along with the potatoes, each had their own distinct flavor.
I especially like to make this on Sundays when I attend church services. I can put the roast in the oven before I head out, and it’s almost ready to serve when I return home. I suppose it’s the typical “Sunday roast.” Add a green salad, a fruit dish, sliced tomatoes, bread, and/or a dessert, if you feel the need. Really, though, this recipe for roast beef and vegetables provides a hearty meal on its own!