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
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As long as you're roasting the beef, it makes sense to roast the veggies at the same time...how easy, smart and delicious!
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.
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 quarters1 can (10 1/4 ounces) Campbell’s® Beef Gravy4 pounds boneless beef bottom round (rump) roast or beef eye round roast
