One Pan Roast Beef & Vegetables

• 1 beef roast eye of round or chuck round roast

For the beef rub

• 8-10 cloves garlic peeled, stemmed
• 3-5 small button mushrooms
• 3 Tbsp olive oil
• 3 Tbsp dijon mustard
• 1 Tbsp coriander seed roughly ground
• 1 tsp fennel seed roughly ground
• 2 tsp dried dill
• 1 Tbsp salt
• 2 tsp black pepper
• For the vegetables:
• 1 small acorn squash cut into 8ths
• 1 large sweet potato cut into 8ths
• 1 large fennel bulb cut into 8ths
• 10 baby broccoli trimmed
• 10 cloves garlic peeled, stemmed
• 8 small carrots cut in half
• 8 medium yukon gold potatoes cut in half
• 1 1/2 Tbsp duck fat
• 1 1/2 Tbsp olive oil
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 1 Tbsp salt
• 2 tsp black pepper

1. Preheat your oven to 450 degrees and place your roasting pan, without a roasting rack, on the center rack of the oven while it preheats.
2. Pat the beef roast dry with paper towel and set at room temperature while you make the beef rub. To a food processor, add the garlic cloves, mushrooms, olive oil, and dijon mustard. Blitz until smooth, then add the remaining rub ingredients and mix together.
3. Rub the mixture on the outside of the beef roast evenly, then set aside while you prep the vegetables.
4. Add all the vegetables to a large bowl, along with the duck fat, cooking oils herbs and salt and pepper. Toss to coat as evenly as possible.
5. Remove the roasting pan from the oven (do it quickly so as not to lose too much heat). Add the vegetables to the pan, then spread them to the sides to create a well in the center. Place the roast in the center, then evenly spread the vegetables around the pan.
6. Place the roasting pan back in the oven and quickly close the door. Roast at 450 degrees for 15 minutes, then reduce the temperature to 325 and place a meat thermometer with a wire lead into the center of the roast and cook until the temperature reaches 140.
7. Once finished, cover loosely with foil for 20-30 minutes before slicing the roast and serving warm. Enjoy!