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One Pan Roast Beef and Vegetables

One Pan Roast Beef and Vegetables

It is so easy to prepare and cook that it may turn into a mid-week meal rather than only a Sunday roast. 


  • Beef Variations - Even though I have used a more expensive cut of beef for this recipe, it will also work well with a more economical cut such as the Oyster Blade Roast. A middle-of-the-range cut is the Rump Roast or Topside Roast. An even more tender cut is thought to be the Scotch Fillet Roast. I have chosen the New York Roast as it is tasty and has a good amount of fat on it to keep the beef tender and juicy and prevent it from drying whilst roasting. If the Oyster Blade, Rump, or Topside are chosen, I would suggest allowing the meat to marinate in the refrigerator for at least 4+ hours prior to roasting then take it out of the fridge at least 30 minutes prior to roasting. You want the beef to be as close to room temperature as possible. This allows the beef to cook more evenly.

  • Vegetable Variations - Potatoes, carrots, and parsnips are roasted vegetable crowd-pleasers, however, you can use any combination of root vegetables like turnips, daikon, sweet potatoes, and even beetroot. They all have similar baking times so they can easily be substituted (just make sure they are somewhat similar in size so they can roast evenly).

  • Seasoning - I like to keep my seasoning simple and let the ingredients shine, therefore I have used complementing herbs such as parsley, thyme, rosemary, and garlic. For more flavour use your culinary imagination and add marjoram or oregano.


  • Roasted vegetables

  • Steamed quinoa or rice

  • Simple green salad (lettuce and green onions with a lemon and olive oil dressing)

  • Greek salad

  • Fresh crusty warm bread

  • Gravy (see details below)


  1. Prepare the marinade and coat the beef.

  2. Prepare the vegetables. Cut into similar size pieces and drizzle with olive oil and season.

  3. Place all ingredients into a baking tray.

  4. Bake.

Serves 8

Prep 15 minutes

Cook 90 minutes



Roast Beef:

  • 2kg whole New York Strip Roast
  • ½ cup extra virgin olive oil
  • ¼ cup chopped parsley
  • 2 tablespoons thyme leave
  • 6 garlic cloves, finely grated or minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon American mustard
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Root Vegetables:

  • 8 medium-size Desiree potatoes, cut into quarters (800g)
  • 3 parsnips, cleaned and cut in half or quarters (600g)
  • 1 bunch of Dutch carrots, cleaned (400g)
  • ½ cup extra virgin olive oil
  • ¼ cup fresh rosemary leaves
  • Sea salt and pepper


1. Pat dry whole strip roast with a paper towel and place into a roasting tin lined with baking paper.

2. In a bowl combine the olive oil, vinegar, mustard, garlic, thyme, and parsley. Massage all over and allow to sit for 15 minutes.

3. In the meantime, place all vegetables in a bowl and season with sea salt, pepper, rosemary, and olive oil. Place around strip roast in a baking tray.

4. Preheat oven to 160C fan-forced. Place strip roast into the oven and bake for 1 hour 30 minutes (this gives you a medium roast and the internal temerature should be around 50-55C)

5. Once baked, cover the entire tray to keep warm and rest for 15 minutes.

6. In the meantime, make gravy (see note and recipe below).

7. Using a sharp knife, slice beef into 1cm thick slices and serve with roasted vegetables and gravy.


Note: I have used Mingle Roast Beef Gravy.

It is all-natural, no sugars, dairy-free and soy free, and full of clean ingredients. It is very handy and tastes amazing. If, however you want to create your own gravy from scratch, this is my go-to recipe.


Gravy Beef:

  • 2 cups beef broth or stock
  • ¼ cup beef pan drippings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ cup cold water
  • 3 tablespoons gluten-free corn flour
  • Sea salt and pepper to taste

1. In a saucepan, bring to boil the beef broth/stock, and then add the pan drippings, garlic, and onion powder.

2. In a small bowl whisk together the cold water and corn flour until dissolved and also add to the saucepan along with a good amount of pepper and some salt.

3. Bring to boil and stir continuously until thickened. Serve immediately.

  1. Allow resting before slicing (this is important as it allows the beef to draw back in its juices)

  2. In the meantime, make gravy.

  3. Serve.

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