2 pounds beef roast
3 leeks, sliced
1 pound baby carrots
1 pound button mushroom, chopped
2 teaspoon fresh thyme leaves, minced
1 1/4 cups low-sodium beef broth
1 teaspoon paprika
3/4 teaspoon ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dill weed
1/2 teaspoon red pepper flakes
1 tablespoon fresh cilantro leaves, finely chopped, or 1 teaspoon dried cilantro
Preheat oven to 350°F. Combine the seasoning mix ingredients in a small bowl. Rub on each side of the roast.
Arrange vegetables in a roasting pan. Pour beef broth over vegetables. Sprinkle with fresh thyme leaves, salt and ground black pepper to taste.
Place seasoned roast on a roasting rack and put the rack on top of the roasting pan. Bake 35-40 minutes, or until the roast’s internal temperature reaches 145°F.
Remove from the oven, loosely cover the roast with foil and let it stand for 5 minutes. Slice and serve with vegetables.
This recipe will give you a roast that is medium-rare. If you’d like your beef to be medium, cook for an 10-15 more minutes, or until the meat temperature reaches 160°F.
For larger roasts: add 30 minutes of baking time to each pound of your roast.