Herb-Rubbed Roast & Vegetables Recipe

Herb-Rubbed Roast & Vegetables Recipe

1-hour 45-Minute recipe Serves 12
Sirloin tipped roast is coated and cooked in a delicious mixture of fresh herbs and beef bouillon, and served alongside a perfectly seasoned, delicious roasted vegetables medley. Our herb-rubbed roast and vegetables recipe will be enjoyed by the whole family!
1-hour 45-Minute recipe Serves 12


Prep: 15 mins | Cook: 1 hour 30 mins
  • 1

    Position racks in centre and bottom third of oven, then preheat to 425°F.

  • 2

    Stir 1 tbsp oil, 1 bouillon cube and half of herbs and garlic in a small bowl. Rub mixture all over roast, then place roast in a roasting pan.

  • 3

    Roast in centre of oven for 20 minutes. Reduce oven temperature to 350°F. Roast until an instant-read thermometer inserted into thickest part of roast reads at least 145°F for medium-rare, about 1 more hour.

  • 4

    Meanwhile, about 20 minutes before roast will be done, combine remaining 2 tbsp oil, bouillon cube, herbs and garlic in a large bowl. Add potatoes, carrots and onion. Toss to coat. Arrange on a baking sheet. Roast on bottom third of oven, stirring halfway, until vegetables are tender, about 30 minutes. (You will stir when you remove the roast from the oven.)

  • 5

    Remove roast from oven and let rest 15 minutes.

  • 6

    Meanwhile, prepare green beans following package directions. Prepare gravy mix following package directions, with the addition of any pan drippings. Serve with roast and vegetables.

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Last updated: July 27th, 2021

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