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Beef Roast with Roasted Carrots and Mushrooms Service Foods 4355 International Blvd, Suite 150, Norcross, GA 30093 - 800-872-3484
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Home > Blog > Beef Roast With Roasted Carrots And Mushrooms

Beef Roast with Roasted Carrots and Mushrooms

Herb Roast

Ingredients:Beef Roast

2 teaspoons mustard seeds

1 teaspoon sea salt flakes

1 teaspoon cracked black pepper

1 tablespoon thyme leaves

1/4 C olive oil, plus one tablespoon extra

4 lb Service Foods boneless beef roast

1/4-1/2 C Dijon mustard depending on taste

1 stick room temperature butter


1.  Take the beef out of the fridge at least 10 minutes before you sear it or put it in the oven, this will ensure even cooking.

2.  Preheat oven to 250 degrees.  Combine mustard seeds, salt, pepper and the oil and in small bowl until combined. In a separate bowl whisk butter and Dijon mustard until completely integrated. Combine spice mixture and mustard mixture, set aside.

3.  Brush the beef with the extra oil. Heat a large non-stick frying pan over high and cook the beef for 1-2 minutes each side or until brown. Remove from the pan. Rub the mustard mixture over the beef.

4.  Place on a rack in a baking dish and roast for 1 1/2 hours for medium rare, 1 ¾ hours for medium well (use a meat thermometer, and remember that the meat continues to cook after you remove it from the oven.) After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.

*Bonus* I always make a sauce from the pan drippings. Simply put the roasting pan on to your stove top and on medium high heat, add either beef broth or red wine and reduce down a bit and you will have a beautiful sauce to accompany your beef.

Herb Roasted Carrots and Mushrooms


16 oz. Service Foods carrots

16 oz sliced mushrooms (wash if not pre-washed)

4 T extra virgin olive oil

1 tsp. dried thyme or 2 T chopped fresh thyme leaves

sea salt/ fresh ground black pepper to taste

fresh chopped parsley for garnish (optional)


1.  Preheat oven to 450F/230C.

2.  Toss carrots with 2 T olive oil, thyme, salt, and pepper. Spread on large roasting pan or cookie sheet (it should be big enough that the carrots are in a single layer). Roast carrots 15 minutes.

3.  While carrots are roasting, wash mushrooms dry with paper towels. Slice mushrooms into even slices, slightly thicker than carrots. Using the same bowl as you tossed the carrots in, toss mushrooms with 2 T of olive oil.

4.  Remove carrots from oven, stir, add mushrooms and roast 10-15 minutes more. Serve hot, sprinkled with fresh parsley if using.


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