Roast Beef Dinner Recipe
Ingredients:
For the Roast Beef:
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3-4 lb (1.3-1.8 kg) boneless beef roast (such as sirloin, ribeye, or top round)
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2 tbsp olive oil
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4 garlic cloves, minced
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2 tbsp fresh rosemary or thyme (or 1 tbsp dried)
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1 tsp salt
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1/2 tsp black pepper
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1 tbsp Dijon mustard (optional, for extra flavor)
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1/2 cup beef broth (for roasting)
For the Vegetables:
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4 medium potatoes, peeled and cut into chunks
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3-4 carrots, peeled and cut into large pieces
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1 medium onion, peeled and quartered
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2 tbsp olive oil
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Salt and pepper, to taste
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1 tsp dried rosemary or thyme (optional)
For the Gravy:
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2 tbsp butter
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2 tbsp all-purpose flour
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1 1/2 cups beef broth (or drippings from the roast)
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Salt and pepper, to taste
Instructions:
1. Prepare the Roast Beef:
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Preheat your oven to 450°F (230°C).
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Pat the roast beef dry with paper towels to ensure a good sear.
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Rub the roast with olive oil, minced garlic, fresh rosemary (or thyme), salt, and pepper. If using Dijon mustard, spread a thin layer over the roast before adding the seasonings.
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Place the roast in a roasting pan. Pour the beef broth around the roast (this will help keep it moist and also create a base for your gravy).
2. Roast the Beef:
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Roast the beef at 450°F (230°C) for 15 minutes to get a nice sear on the outside.
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Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, depending on your preferred level of doneness:
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Rare: 125°F (52°C)
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Medium-rare: 135°F (57°C)
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Medium: 145°F (63°C)
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Medium-well: 150°F (66°C)
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Well-done: 160°F (71°C)
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Use a meat thermometer to check for doneness. Once done, remove the roast from the oven and let it rest, covered with foil, for 15-20 minutes before slicing.
3. Prepare the Vegetables:
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While the roast is cooking, prepare your vegetables. Toss the potatoes, carrots, and onions in olive oil, salt, pepper, and dried rosemary or thyme (if using).
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About 45 minutes before the roast is done, place the vegetables in the roasting pan around the beef (or on a separate baking sheet if there’s no room). Roast for 30-45 minutes, turning once, until the vegetables are tender and golden brown.
4. Make the Gravy:
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After removing the roast, use the drippings in the pan to make the gravy.
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In a saucepan, melt butter over medium heat. Stir in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown.
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Gradually add the beef broth (or drippings from the pan), whisking constantly to prevent lumps.
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Bring to a simmer, and cook for 3-5 minutes until the gravy thickens. Season with salt and pepper to taste.
5. Serve the Roast Beef Dinner:
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Slice the roast beef against the grain into thin slices.
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Serve with the roasted vegetables and drizzle the gravy over the beef and potatoes.
Tips:
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Rest the Beef: Always let the roast beef rest for at least 15 minutes after removing it from the oven. This helps the juices redistribute, keeping the meat tender and juicy.
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Cooking Vegetables: If you’re cooking your vegetables separately, you can add some garlic or balsamic vinegar to the mix for an extra flavor boost.
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Make Ahead: You can prepare the gravy ahead of time and reheat it before serving.
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Side Dishes: For a classic roast beef dinner, you can also serve mashed potatoes, a side salad, or Yorkshire pudding.
This Roast Beef Dinner is the ultimate comfort meal with tender, juicy beef, roasted vegetables, and a rich, flavorful gravy. It’s perfect for special occasions or when you want to enjoy a hearty, satisfying meal with your loved ones. Let me know how it turns out, or if you need a little twist on the recipe!