Enchanted Unicorn Roast Beef with Rainbow Vegetables

1.Preheat your oven to 350°F (175°C).

2.In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika.

3.Rub the beef roast with olive oil, then coat it evenly with the spice mixture.

4.Heat a large oven-safe skillet over medium-high heat. Add the beef roast and sear on all sides until browned, about 3-4 minutes per side.

5.Remove the beef from the skillet and set aside. In the same skillet, add the butter and let it melt.

6.Add the sliced red onion, carrots, red bell pepper, yellow bell pepper, and zucchini to the skillet. Sauté for 5 minutes until the vegetables start to soften.

7.Pour in the beef broth and red wine, stirring to combine. Bring the mixture to a simmer.

8.Return the beef roast to the skillet, nestling it among the vegetables. Cover the skillet with a lid or aluminum foil.

9.Transfer the skillet to the preheated oven and roast for 1.5 to 2 hours, or until the beef reaches your desired level of doneness.

10.In the last 15 minutes of roasting, add the cherry tomatoes to the skillet.

11.In a small bowl, whisk together the balsamic vinegar and honey. Drizzle this mixture over the roast and vegetables.

12.Once cooked, remove the skillet from the oven and let the beef rest for 10 minutes before slicing.

13.Garnish with fresh parsley before serving.