Ah, classic roast beef with carrots and potatoes—a comforting, hearty meal! Here’s a clear, step-by-step way to make it in the oven:
Ingredients (serves 4)
- 2–3 lb (900 g–1.4 kg) beef roast (like chuck, ribeye, or rump)
- 4–5 medium carrots, peeled and cut into chunks
- 4–5 medium potatoes, peeled and cut into chunks
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 1 tsp dried rosemary (or a few sprigs fresh)
- 1 tsp dried thyme (or fresh)
- Salt and pepper, to taste
- Optional: 1 onion, quartered
Instructions
1. Preheat oven
- Preheat to 375°F (190°C).
2. Prepare the roast
- Pat the beef dry and rub it with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Roast the beef
- Place the beef in a roasting pan or oven-safe dish.
- Roast for 20 minutes per pound (so a 2 lb roast is about 40 minutes) for medium-rare, adjusting for your preferred doneness.
4. Add vegetables
- After the first 20–30 minutes of roasting, add the carrots and potatoes around the beef.
- Toss them lightly with a bit of olive oil, salt, and pepper.
5. Continue roasting
- Roast everything together for another 30–40 minutes, until the vegetables are tender and the beef reaches your desired doneness.
- Optional: baste the beef with pan juices once or twice during cooking for extra flavor.
6. Rest the meat
- Remove the roast from the oven and let it rest for 10–15 minutes before slicing. This keeps it juicy.
7. Serve
- Slice the beef and serve with the roasted carrots and potatoes. Spoon some pan juices over the top for extra flavor.
💡 Tips:
- For deeper flavor, sear the beef in a hot skillet for 2–3 minutes per side before roasting.
- You can add other root veggies like parsnips or turnips if you want more variety.
- Use a meat thermometer: 130–135°F for medium-rare, 140–145°F for medium.
If you want, I can also give a version where the roast, carrots, and potatoes all caramelize beautifully in one pan for maximum flavor. It’s really impressive and almost foolproof. Do you want me to do that?
