Description
A comforting and flavorful classic roast beef dinner, perfect for gatherings or cozy weeknight meals.
Ingredients
Scale
- 1 (3-4 lb) Beef roast (top sirloin or ribeye)
- 2 Tbsp Olive oil
- 4 cloves Garlic, minced
- 2 sprigs Fresh rosemary
- 2 Tbsp Kosher salt
- 1 tsp Freshly ground black pepper
- 4 medium Carrots, cut into chunks
- 1 lb Baby potatoes, halved
- 4 sprigs Thyme
- 2 Tbsp Olive oil (for vegetables)
- to taste Salt
- to taste Pepper
- 2 lb Russet potatoes, peeled and quartered
- 1/2 cup Butter
- 1/2 cup Heavy cream or milk
- 1 tsp Salt (for mashed potatoes)
- 1/4 tsp White pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Rub the beef roast generously with olive oil, garlic, rosemary, salt, and pepper.
- Place in a roasting pan and cook for about 60-90 minutes, or until it reaches your desired doneness.
- Rest the meat for 15-20 minutes before slicing to keep it juicy.
- While the roast cooks, prepare your vegetables.
- Cut the carrots and baby potatoes and toss them in olive oil with thyme, salt, and pepper.
- Spread them evenly in a baking dish and roast alongside the beef for the last 30-40 minutes, until golden and tender.
- Boil the russet potatoes in salted water until fork tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add butter, heavy cream or milk, salt, and white pepper.
- Mash until smooth and creamy, adjusting liquid for desired consistency.
Notes
For best flavor, use high-quality olive oil and fresh ingredients. Feel free to add seasonal vegetables for a unique twist.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 120mg