One-Pan Glazed Vegetables & Roast Beef
As long as you're roasting the beef, it makes sense to roast the veggies at the same time...how easy, smart and delicious!
Ingredients
6 medium carrot, cut into 2-inch pieces (about 3 cups)
3 stalks celery, cut into 2-inch pieces (about 2 1/4 cups)
3 medium potato (about 1 pound), cut in quarters
1 can (10 1/4 ounces) Campbell’s® Beef Gravy
4 pounds boneless beef bottom round (rump) roast or beef eye round roast
3 stalks celery, cut into 2-inch pieces (about 2 1/4 cups)
3 medium potato (about 1 pound), cut in quarters
1 can (10 1/4 ounces) Campbell’s® Beef Gravy
4 pounds boneless beef bottom round (rump) roast or beef eye round roast
Instructions
Stir the carrots, celery, potatoes and gravy in a roasting pan. Top with the beef.
Roast at 350°F. for 1 hour and 15 minutes for medium-rare or until desired doneness, stirring the vegetables occasionally.
Roast at 350°F. for 1 hour and 15 minutes for medium-rare or until desired doneness, stirring the vegetables occasionally.
One-Pan Glazed Vegetables & Roast Beef
As long as you're roasting the beef, it makes sense to roast the veggies at the same time...how easy, smart and delicious!
Directions
Print
Stir the carrots, celery, potatoes and gravy in a roasting pan. Top with the beef.
Roast at 350°F. for 1 hour and 15 minutes for medium-rare or until desired doneness, stirring the vegetables occasionally.
Ingredients
6 medium carrot, cut into 2-inch pieces (about 3 cups)
3 stalks celery, cut into 2-inch pieces (about 2 1/4 cups)
3 medium potato (about 1 pound), cut in quarters
1 can (10 1/4 ounces) Campbell’s® Beef Gravy
4 pounds boneless beef bottom round (rump) roast or beef eye round roast
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