BEEF ROAST WITH GREEN BEANS & CARAMELIZED ONIONS

(Tender beef + sweet onions + crisp-tender green beans)

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INGREDIENTS

For the Beef Roast

• 1 beef roast (2–3 lbs / 1–1.4 kg) — chuck, sirloin, or rib roast

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked or sweet paprika

• 1 tsp dried thyme or rosemary

• ½ tsp mustard powder (optional)

For the Caramelized Onions

• 2 large yellow onions, thinly sliced

• 2 tbsp butter

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp sugar (helps caramelization)

• 2 tbsp beef broth, wine, or water (for deglazing)

For the Green Beans

• 1 lb (450 g) fresh green beans, trimmed

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• Optional: 1 tbsp lemon juice or ½ tsp chili flakes

Optional Add-Ons

• Fresh herbs: rosemary, thyme, parsley

• Splash of Worcestershire or soy sauce on the roast

• 1 tbsp butter melted over the cooked beef

• A squeeze of lemon over the green beans

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INSTRUCTIONS

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1. Prepare the Beef Roast

1. Pat roast dry with paper towels.

2. Rub with olive oil.

3. Season generously with:

   • salt

   • pepper

   • garlic powder

   • onion powder

   • paprika

   • thyme/rosemary

   • mustard powder

4. Let rest 20–30 minutes at room temperature.

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2. Make the Caramelized Onions

You can start these while the roast cooks.

1. Heat a skillet over medium heat.

2. Add butter + olive oil.

3. Add the sliced onions and sprinkle with salt and sugar.

4. Cook slowly, stirring often, for 20–30 minutes, until golden and jammy.

5. Add a splash of beef broth or wine, scraping up browned bits.

6. Turn heat to low and cook another 5 minutes.

Set aside until serving.

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3. Prepare the Green Beans

1. Toss green beans with olive oil, salt, pepper, and garlic powder.

2. Set aside—they cook quickly later.

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4. COOKING OPTIONS

You can cook the beef on the grill (preferred for flavor) or in the oven.

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Option A: Grill Method (Best Flavor)

1. Preheat grill to 375–400°F (190–205°C) with indirect heat.

2. Place beef roast on the cooler side of the grill.

3. Close the lid and roast:

   • 45–75 minutes depending on thickness

   • until internal temp reaches:

     • 130–135°F (54–57°C) for medium-rare

     • 140–145°F (60–63°C) for medium

     • or 195–205°F (90–96°C) for fall-apart chuck roast

4. During the last 15 minutes, place the seasoned green beans in a grill-safe pan over indirect heat.

They will roast until crisp-tender with light char.

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Option B: Oven Method

1. Preheat oven to 375°F (190°C).

2. Place roast in a roasting pan.

3. Roast 60–90 minutes, depending on the cut.

4. Add green beans during the last 15–20 minutes.

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5. Rest the Beef

Once cooked, transfer the roast to a cutting board and rest 10–15 minutes.

This keeps it juicy and tender.

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6. Assemble & Serve

1. Slice the beef roast against the grain.

2. Top generously with the caramelized onions.

3. Serve with the roasted green beans on the side.

4. Add optional finishing touches:

   • drizzle of melted butter over the beef

   • sprinkle of parsley

   • squeeze of lemon on the green beans

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SERVING IDEAS

• Garlic mashed potatoes

• Roasted potatoes

• Fresh salad

• Rice pilaf

• Crusty bread to mop up onion juices

OTHER RECIPES

ROAST BEEF RECIPE INGREDIENTS

• 1 (4 pound) beef round tip roast
• 3 cloves garlic, minced
• 1/2 to 3/4 teaspoon freshly cracked black pepper
• 1 (12-ounce) jar beef gravy
• 1/4 teaspoon Worcestershire sauce

Green Beans & Carmelized Onions:

• 4 slices bacon, cut into 1-inch pieces
• 2 large onions, cut into 1/2-inch wedges
• 2 tablespoons red wine vinegar
• 1 tablespoon packed brown sugar
• 1 (16-ounce) package frozen green beans, cooked, warm

ROAST BEEF RECIPE INSTRUCTIONS

1. Heat oven to 325°F.

2. Combine garlic and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 2 hours for medium rare; 2 1/2 hours for medium doneness.

3. Cook bacon in large skillet until crisp; remove bacon. Pour off all but 2 tablespoons drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Stir in vinegar and sugar. Cook over medium-high heat 1 to 2 minutes or until liquid is evaporated. Add beans and bacon. Season with salt and pepper.

4. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)

5. Remove rack from pan; stir in gravy, Worcestershire sauce and 1/4 cup water. Cook and stir over medium-low heat 3 to 5 minutes or until bubbly. Carve roast. Serve with sauce and vegetables.

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