Oven-Baked Meat

1.In a small bowl, mix together the minced garlic, soy sauce, Worcestershire sauce, Dijon mustard, honey, olive oil, dried oregano, dried thyme, salt, and black pepper to make the marinade.

2.Place the beef roast in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.

3.Preheat the oven to 350°F (175°C).

4.Remove the beef roast from the marinade, allowing any excess marinade to drip off.

5.In a large roasting pan, place the sliced onion and place the beef roast on top.

6.Roast in the preheated oven for about 1 hour or until the internal temperature of the beef reaches your desired doneness (145°F for medium-rare, 160°F for medium, 170°F for well-done).

7.While the beef is roasting, toss the sliced carrots, potatoes, red bell pepper, yellow bell pepper, and zucchini with olive oil, salt, and black pepper in a separate bowl.

Roasting Vegetables Spread the seasoned vegetables on a baking sheet and roast in the oven for about 30 minutes or until tender.

9.Once the beef roast and vegetables are cooked, remove them from the oven and let the beef rest for 10 minutes before slicing.

10.Serve the sliced beef roast with the roasted vegetables.