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
