Viroqua Food Co-op Recipe Blog

One-pan Rosemary Pepper Roast

Posted byShana Meshbesher on Wed, Dec 14, 2016 @ 06:18 PM

One-pan Rosemary pepper Roast RecipeCurious as to how you will cater to all that company coming? Looking to make a big meal on a small budget with little time to spare? Try our One-pan Rosemary Pepper Roast Recipe with staple items already in your refrigerator or always in stock at the Co-op.

During this holiday season, not only will you leave the whole family well fed, but they will also be leaving compliments for the chef!

Roast; Basic Ingredients, as found at VFC

One-pan Rosemary Pepper Roast

Serves: 6-8. Prep time: 15-20 mins. Cook time: 75-90 mins.Roast with slits of Garlic

2-3 lb. grassfed beef roast
 (rump roast used in this recipe)

1 white onion, cut into moon wedges

1 head celery (~8 stalks), each cut into 2-3 pcs.

1 2 lb. bag carrots (~10 qty.), halved long way

2 heads garlic (~10-14 cloves), 
½ slivered, ½ roughly chopped

2 lbs. potatoes (~8 qty.), cut into moon wedges

2 sprigs fresh rosemary (or to taste), chopped

2 sprigs fresh thyme (or to taste), chopped

1 pint beef broth (or quart; use extra for stew)

2 Tbsp. miso &/or soy sauce (to taste)

Sea salt & fresh ground pepper to taste

Extra virgin olive oil

  1. Preheat oven to 550°F for initial broil. Line pan with prepped veggies. Drizzle olive oil, salt & pepper & toss until coated.
  2. Grind generous amount of pepper with hint of salt & coat all sides of meat. Use knife to create slits in top of meat then insert slivers of garlic.

Roast on bed of veggies


  1. Coat top & sides of meat with chopped herbs (utilize as much/little as preferred).
  2. In spouted cup, mix beef broth, rest of garlic, plus miso, soy sauce, more herbs, salt & pepper to taste. Pour just enough over meat to coat, plus just enough over veggies that pan has thin layer of juice on bottom.
  3. Broil for 12-15 mins. at 550°F or until glistening brown. Turn down to 325°F. Cook for additional 50-75 mins.
  4. To ensure meat stays moist: check for doneness by cutting into meat once, inspect that spot every 15-20 mins., then close up & reset timer for another 15-20 mins. Each time, pour minimal broth over meat; sample veggies to check for doneness.
  5. If med-rare is preferred, remove roast from pan when internal temp. is ~130°F, OR when middle of roast is still quite pink. If med-well preferred, cook until temp. is ~150°F, OR when middle is barely pink. NOTE: meat continues to cook for 10-15 mins. after removed from heat! After removing from heat, do not cut & allow to rest on platter/cutting board with grooves for 15-30 mins. as this yields juicier roast.
  6. Once veggies are at preferred doneness, remove from oven. Arrange on serving platter then place roast on top. Garnish, slice, & serve.


Garnish with microgreens, sprigs of parsley, slivers of beauty heart radishes, or even tomato roses. Add leftovers to beef stock to create extra meals – makes a wonderful stew!

Tags: Recipes, Roast Beef