Herb Roasted Beef with Potatoes and Carrots
Prep time: 5-10 minutes
Total time: 1 hour 20 minutes
Serves: 4
This is one of those one-pot wonders that is sure to become a family staple. Only 5 to 10 minutes to prep and 1 hour to roast, and your complete meal is ready (with a few leftovers to spare for a roast beef sandwich the next day.)
ready to learn? just hit play.
ingredients
- 1 lb (about 12)
- baby red potatoes, quartered
- 1 lb (about 5)
- carrots, peeled and cut into 3-inch sticks
- 2 tablespoons
- olive oil
- 1 1/4 teaspoons
- kosher salt
- 3/4 teaspoon
- freshly ground black pepper
- 2 pounds
- bottom round or rump roast
- 3 cloves
- garlic, chopped
- 1 tablespoon
- dried Italian Seasoning
directions
Heat the oven to 375°F. On a rimmed sheet pan, toss together the potatoes, carrots, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper (12 turns on pepper mill). Spread them in a single layer and nestle the roast (fat-side up) in the middle, pushing the vegetables aside as necessary.
In a small bowl, combine the garlic, Italian Seasoning, and the remaining 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper (24 turns on pepper mill). Rub evenly over the roast. Transfer the pan to the oven and roast until a meat thermometer inserted into the center of the meat reaches desired doneness, about 1 hour for medium-rare. Let rest about 10 minutes before slicing. Serve with the vegetables.
meat temperature chart:
Rare: 115° - 120°F
Medium-rare: 125° - 130°F
Medium: 135° - 140°F
Medium-well: 145° - 150°F
Well-done: 155° - 160°F
helpful hints
- Let the meat come to room temperature (about 1/2 hour) before roasting
- Cut the potatoes and carrot sticks into uniform sizes so they roast evenly
- Roast with the oven rack in the middle position
- Roast the meat fat-side up
- Thinly slice the roast for a more tender bite
tools needed
Rimmed sheet pan, cutting board, chef’s knife, measuring spoons, small bowl, meat thermometer
9 comments, add yours below
Sara V on March 14, 2011 at 6:59PM wrote:
My boyfriend is british and he’s been begging for a roast beef dinner and I always thought it’d be complicated so I’ve kind of ignored his begging… until now! I will most definitely be making this recipe soon.
ps. “MMMMMM… And I’m vegan” ;) haha
Aliaa on April 4, 2011 at 7:56PM wrote:
Hi Jessica, Thanks for all your great recepies, Can you post a recepie for stuffed peppers?
Thanks
Aliaa
Jami on April 7, 2011 at 10:45PM wrote:
Fantastic. So easy to make and my husband loved it. Will absolutely make again. Excited about the leftovers for french dip sandwiches.
Ann on April 20, 2011 at 9:58AM wrote:
Would it be possible to try this in a slow cooker? Any suggestions on how to adapt the recipe? Thanks!
Katy on April 26, 2011 at 6:26PM wrote:
Great recipe! I had never made a roast before and your recipe inspired me to try. It was delicious and so easy to make! Thanks Jessica!
Sara V on April 26, 2011 at 8:03PM wrote:
I made this over Easter weekend and I have now been selected to make roast beef in the family going forward! you never let me down Jessica! thanks a bunch :)
Bethany G on June 15, 2011 at 9:23AM wrote:
This recipe is DELICIOUS!!! I am excited to make it again tonight for my fiancee. Jessica, thank you for giving us an easy roast recipe that doesn’t require lots of cooking time or even the crock pot! I look forward to more of your recipes as I love to cook & your dishes are always so yummy :-)
Tara on October 4, 2011 at 8:17PM wrote:
Oh my goodness! I’m 55, mother of three, grandma of 5 and I just ate the best meal I every cooked! Thank you Jessica
Redvispa on December 17, 2011 at 3:30PM wrote:
I LOVE this recipe. It’s so simple! I made it last week and my husband has been bugging me to make it again. I love your recipes - they’re so easy and stress free!
