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.


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 


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