Measurements

• 1 (3-4 pound) beef roast
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cloves garlic
• 2 onions
• 4 carrots
• 4 potatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 cups beef broth

Preparation Method

• Preheat your oven to 350°F (175°C).
• Season the beef roast with salt and black pepper on all sides.
• In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat.
• Sear the beef roast in the hot oil until browned on all sides, about 4-5 minutes per side.
• Remove the roast from the skillet and set aside.
• In the same skillet, add garlic, onions, carrots, and potatoes.
• Sauté for 5 minutes.
• Place the beef roast back into the skillet on top of the vegetables.
• Add rosemary and thyme sprigs around the roast.
• Pour beef broth over the roast and vegetables.
• Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
• Roast in the oven for about 2-3 hours, or until the beef is tender and cooked to your desired level of doneness.
• Remove from the oven and let the roast rest for 10 minutes before slicing.
• Serve the roast beef with the roasted vegetables and pan juices.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.