Garlic Herb Roast Beef with Root Vegetables

Serve the roast beef with the roasted vegetables on the side.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop.

Variations:

Add other root vegetables like parsnips or sweet potatoes to the roasting pan for added variety.

For extra flavor, add a drizzle of balsamic vinegar over the vegetables before roasting.

FAQ:

Can I use a different cut of beef?
Yes, you can use other cuts like ribeye or top sirloin, but the cooking time may vary depending on the cut's size and thickness.

How do I know when the roast is done?
The roast is done when it reaches an internal temperature of 135°F for medium-rare. Use a meat thermometer to check.