While roast cooks, prepare roasted vegetables. In a large bowl, toss carrots, parsnips, beets and potatoes with oil, salt, pepper and rosemary. Spread evenly on 2 large rimmed baking sheets.

Pot Roasted Beef with Winter Vegetables.Pour the reserved strained liquid into a saucepan and reduce or thicken with corn flour and water (or with plain flour and butter) and cook for a few ...

Today, the roast dinner remains a cherished Sunday tradition throughout the UK. While many still enjoy it King Henry ...

Place roast on rack in shallow roasting pan. Place vegetables around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.

To reheat roasted vegetables, drizzle them with a little more oil and stick them in a 450F oven for 5 to 10 minutes until they’re warmed through. You can also broil them for a few minutes.

4. Flavor the vegetables after cooking. While you could coat the vegetables before roasting with spices and other seasonings, it’s easier to focus on roasting the vegetables well and not stress ...

Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper.