Ingredients

• 2 lbs beef roast (such as chuck roast)
• 1 lb potatoes, peeled and quartered
• 3 carrots, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 2-inch pieces
• 1 onion, peeled and quartered
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the beef roast in a large roasting pan.
3. In a large bowl, combine the potatoes, carrots, parsnips, and onion with olive oil, garlic, salt, pepper, thyme, and rosemary. Toss to coat evenly.
4. Arrange the vegetables around the beef roast in the pan.
5. Pour beef broth over the meat and vegetables.
6. Cover with aluminum foil and roast in the preheated oven for 1 hour.
7. Remove the foil, and continue to roast for an additional 30-45 minutes, or until the meat is tender and the vegetables are caramelized and tender.
8. Let the roast rest for 10 minutes before slicing.
9. Serve the beef slices with the roasted vegetables on the side.