Here’s a classic and hearty recipe for Roast Beef with Potatoes and Carrots 🍖🥕🥔—perfect for a comforting meal.
Ingredients (Serves 4-6)
- 3–4 lb (1.4–1.8 kg) beef roast (like chuck roast, sirloin, or ribeye)
- 4–5 medium potatoes, peeled and cut into chunks
- 4–5 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 4 cloves garlic, smashed
- 2 tbsp olive oil
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp dried rosemary (or fresh sprigs)
- 1 tsp dried thyme (or fresh sprigs)
- 1 cup beef broth (or red wine for richer flavor)
Instructions
1. Prep the Beef:
- Preheat oven to 375°F (190°C).
- Pat the roast dry and rub all over with olive oil, salt, pepper, rosemary, and thyme.
2. Sear the Beef:
- In a large ovenproof pan or Dutch oven, heat a little olive oil over medium-high heat.
- Sear the roast on all sides until browned (2–3 minutes per side). This locks in flavor.
3. Add Vegetables:
- Arrange the potatoes, carrots, onion, and garlic around the roast.
- Pour beef broth (or wine) into the pan—not over the top of the roast—to keep veggies from washing off seasoning.
4. Roast in the Oven:
- Cover with a lid or foil and roast for about 1.5–2 hours, depending on roast size.
- Check vegetables after 1 hour—they should be tender but not mushy.
5. Finish and Serve:
- Remove roast and veggies from the oven. Let roast rest 10–15 minutes before slicing.
- Serve the beef slices with roasted potatoes and carrots. Drizzle some pan juices over the top for extra flavor.
Tips:
- For a crispy exterior on veggies, uncover during the last 15–20 minutes of roasting.
- Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- Add parsnips or turnips for extra flavor variety.
If you want, I can also give a slow-cooker version so it’s super easy and hands-off—perfect for busy days. Do you want me to share that?
