Here’s a classic Roast Beef with Potatoes and Carrots 🥩🥕 recipe—a hearty, comforting meal perfect for family dinners:
Ingredients
- 1.5–2 kg beef roast (sirloin, ribeye, or rump)
- 4–5 medium potatoes (peeled and cut into chunks)
- 4–5 carrots (peeled and cut into chunks)
- 2–3 tbsp olive oil
- 4 cloves garlic (minced)
- 1 tsp dried rosemary or fresh sprigs
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 cup beef broth or stock
- Optional: 1 onion (cut into wedges)
Instructions
- Preheat Oven
- Preheat oven to 180 °C (350 °F).
- Prepare the Roast
- Rub the beef roast with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Prepare the Vegetables
- Toss potatoes and carrots (and optional onion) in a little olive oil, salt, and pepper.
- Roast the Beef and Vegetables
- Place beef in a roasting pan and surround with vegetables.
- Pour beef broth into the pan.
- Roast in the oven for 1 hour 15 minutes to 1 hour 30 minutes (or until internal temperature reaches 60–65 °C for medium-rare).
- Rest the Meat
- Remove roast from the oven and let it rest for 10–15 minutes before slicing.
- Serve
- Slice the beef and serve with roasted potatoes and carrots.
- Spoon some pan juices over the meat and vegetables for extra flavor.
✅ Tips:
- Use a meat thermometer for perfect doneness.
- For extra flavor, add a splash of red wine to the pan before roasting.
- You can add parsnips or Brussels sprouts with the vegetables for variety.
I can also provide a garlic herb butter roast beef version for extra richness and restaurant-style presentation if you want. Do you want me to share that?
