Beef Roast with Vegetables and Gravy

Step 1

Preheat oven to 350°F. Pat the 2 lb beef roast dry and season all over with 1 tsp salt and 0.5 tsp black pepper.

Step 2

Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the roast until browned on all sides, about 3-4 minutes per side.

Step 3

Add 4 medium carrots (peeled and cut into chunks) and 2 tbsp tomato paste to the skillet. Stir to coat, cooking for 1 minute.

Step 4

Pour in 2 cups beef broth, scraping up any browned bits. Bring to a simmer, then cover and transfer to the oven.

Step 5

Roast for 30-40 minutes, until the beef reaches your desired doneness (135°F for medium-rare). Remove beef and let rest on a cutting board.

Step 6

While the beef rests, steam or boil 1 head of broccoli (cut into florets) until bright green and tender, about 5 minutes.

Step 7

Slice the beef against the grain. Serve with the carrots, broccoli, and pan juices as gravy.