This Sheet Pan Chipotle Eye Round Roast Meal Prep recipe is perfect for busy weeknights or meal prepping for the week ahead. The chipotle marinade adds a spicy kick to thinly sliced eye round roast, while roasted mixed vegetables complement the dish with their natural sweetness and crunch. Serve with quinoa or rice for a satisfying and balanced meal.
Ingredients: 1.5 lbs eye round roast, thinly sliced. 2 tablespoons chipotle paste. 2 tablespoons olive oil. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 cups mixed vegetables bell peppers, onions, zucchini, etc.. Cooked quinoa or rice, for serving.
Instructions: Preheat your oven to 400F 200C. In a small bowl, mix together chipotle paste, olive oil, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Place thinly sliced eye round roast in a large resealable plastic bag and pour the chipotle marinade over the beef. Seal the bag and massage the marinade into the beef until evenly coated. Marinate in the refrigerator for at least 30 minutes, or overnight for best results. On a large sheet pan, arrange the marinated beef slices and mixed vegetables in a single layer. Roast in the preheated oven for 20-25 minutes, or until the beef is cooked to your desired doneness and the vegetables are tender and caramelized. Serve the chipotle eye round roast with cooked quinoa or rice for a complete meal prep. Divide the beef and vegetables evenly into meal prep containers. Store in the refrigerator for up to 4 days.
Prep Time: 40 minutes
Cook Time: 25 minutes
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