Roast Beef with Vegetables

Roast Beef with Vegetables

A rib roast is not as tender as tenderloin, however it is very tasty and much cheaper.

4 servings
Preparation 25 min
Cooking 50 min

Standing 10 min

470 calories per serving 


2 carrots, cut into 1,5 cm pieces   200 g
2 potatoes, cut into 1,5 cm pieces   400 g
1 fennels, cut into 1,5 cm pieces   360 g
6 cloves garlic, unpeeled    
1/4 cup olive oil   65 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 kg cross rib roast (boneless), trussed    
2 tbsp Dijon mustard   30 mL
  aluminum foil    
1 tsp honey   7 g
1/2 cup red wine [optional]   125 mL
2 tsp whole-grain mustard   10 mL

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 160°C/325°F.
  2. Prepare the vegetables: Cut into uniform pieces approximately 1,5 cm thick. Leave the garlic unpeeled.
  3. Heat half of the oil in a large pan, add all the vegetables, except the garlic, then sauté over medium heat until they are golden-coloured, about 8 min. Season with salt and pepper, then take the vegetables out of the pan and set them aside in a dish.
  4. Pour the remaining oil in the same pan, then add the meat and sear it until it is brown on all sides, 8-10 min. Transfer the meat to a baking sheet, then rub it with the Dijon mustard and season with salt and pepper. Set the meat browning pan aside, without cleaning it, in order to keep the meat juices for the sauce preparation. Place the vegetables and unpeeled garlic on the baking sheet around the roast.
  5. Cook the meat and vegetables in the middle of the oven for about 50 min, or until a thermometer inserted in the meat reaches 70°C/160°F (which corresponds to medium doneness for a 1 kg roast). Take the baking sheet out of the oven, transfer the meat to a cutting board, cover it with an aluminum foil and let it stand 10 min. Turn off the oven then put the vegetables back in the oven. Peel the garlic cloves, then mash them into a paste.
  6. Heat the honey in the reserved meat browning pan over high heat. Deglaze with the wine (optional), then add the whole-grain mustard and the mashed garlic. Cook 1-2 min, with stirring.
  7. Remove the string, then slice the meat across the grain. Serve the slices on the warmed plates with the vegetables and top with the sauce.

Nutrition Facts Table

Nutrition Facts

per 1 serving (320g)


% DV*

* DV = Daily Value




20 g

30 %

Saturated 5 g
+ Trans 0.3 g

26 %


100 mg


280 mg

12 %


28 g

9 %


5 g

20 %


4 g


45 g

Vitamin A

60 %

Vitamin C

30 %


8 %


40 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Low :
Saturated Fat, Sodium
Source of :
Calcium, Copper, Vitamin B1
Good source of :
Fibre, Folacin, Manganese, Pantothenic Acid, Vitamin C, Vitamin D, Vitamin E, Vitamin K
Excellent source of :
Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Beef | Vegetables | Main courses/Entrées | Artery-healthy | Heart-healthy | High Fibre | High Iron | High Vitamin D | Kosher | Low Saturated Fat | Low Sodium | Bake | Roast

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!