There’s nothing quite like the comfort of perfectly roasted beef for a family dinner. This roast beef recipe will bring joy to your table, with tender and flavorful meat that’s sure to impress. Whether you’re cooking for a special occasion or just for a regular Sunday meal, this recipe promises a delightful experience. Also try this main ingredient recipe Delicious Hot Roast Beef Sandwich Let’s get started and make a roast beef that will be the highlight of your dinner!
Why This Roast Beef Recipe Method Is Effective
Flavor Lock-In:
Searing the beef creates a caramelized crust that seals in the juices, ensuring the meat stays tender and flavorful throughout the cooking process.
Balanced Moisture:
Roasting with beef broth and optional red wine keeps the meat moist and infuses the vegetables with a rich, savory taste, enhancing the overall flavor profile.
Ease and Precision:
The clear step-by-step instructions and the use of a meat thermometer ensure perfect doneness, making the recipe easy to follow and consistently delicious.
Ingredients
- 2 pounds beef
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 large carrots, chopped
- 2 potatoes, quartered
- 1 onion, quartered
How To Cook Roast Beef
- Preheat and Prepare: Set your oven to 375°F (190°C). Place the beef roast on a cutting board and pat it dry with paper towels. Rub the roast with olive oil, garlic, rosemary, thyme, salt, and black pepper to coat it evenly.
- Sear the Beef: Heat a large skillet or roasting pan over medium-high heat. Sear the beef roast on all sides until it’s brown and crispy, which takes about 2-3 minutes per side. This helps seal in the juices and add flavor.
- Prepare the Vegetables: Arrange the chopped carrots, potatoes, and onion around the beef in the skillet. Pour in the beef broth and red wine if you’re using it. This keeps the meat juicy and adds to the flavor.
- Roast the Beef: Put the skillet in the oven and roast the beef for about 1 hour 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. You can adjust the time based on your preferred doneness. Use a meat thermometer to check.
- Rest and Carve: Take the roast out of the oven and let it rest on a cutting board for 15 minutes. This helps the juices settle in the meat. Slice the roast thinly against the grain.
- Serve and Enjoy: Serve the roast beef with the roasted vegetables and some of the pan juices. Enjoy a delicious meal with your family!
Helpful Tips to Make Roast Beef Recipe Perfect
- Choose the Right Cut: Opt for cuts like top round, sirloin, ribeye, or tenderloin for the best texture and flavor. Each cut has its own unique qualities, so pick based on your preference for tenderness and marbling.
- Season Generously: Don’t skimp on seasoning. Use a good amount of salt and herbs to create a flavorful crust that enhances the beef’s natural taste.
- Bring Meat to Room Temperature: Let the beef sit at room temperature for about 30 minutes before cooking. This ensures even cooking and helps prevent the meat from being too cold in the center.
- Use a Meat Thermometer: For perfect doneness, invest in a meat thermometer. Check the internal temperature to avoid overcooking or undercooking your roast. Medium-rare is typically 135°F (57°C).
- Sear Before Roasting: Searing the meat in a hot skillet before roasting creates a delicious crust and locks in the juices, leading to a juicier and more flavorful roast.
- Rest Before Carving: Allow the roast to rest for 15-20 minutes after taking it out of the oven. This step lets the juices redistribute within the meat, making it more succulent and easier to slice.
- Enhance the Gravy: For a richer gravy, use the pan drippings. You can add a bit of flour to thicken it and some wine or broth for added depth of flavor.
- Customize Vegetables: Feel free to add or swap out vegetables based on your family’s preferences. Vegetables like parsnips, sweet potatoes, or mushrooms can add variety and additional flavors.
- Adjust Cooking Times: Depending on the size and cut of your roast, you might need to adjust the cooking time. Smaller cuts may require less time, while larger ones might need more.
- Cut Against the Grain: When slicing the roast, always cut against the grain. This technique makes the meat more tender and easier to chew.
What to Serve with Roast Beef
- Creamy Mashed Potatoes: A classic pairing, mashed potatoes are smooth and creamy, providing a comforting contrast to the rich flavors of roast beef. Add a bit of garlic or chives for extra flavor.
- Roasted Vegetables: Carrots, Brussels sprouts, parsnips, and sweet potatoes roasted in olive oil and herbs make for a delicious and healthy side. They add both color and nutrients to your meal.
- Yorkshire Pudding: This traditional English side dish is a type of savory pastry made from a simple batter of eggs, flour, and milk. It’s perfect for soaking up gravy and adds a touch of elegance to the meal.
- Green Beans Almondine: Green beans sautéed with butter and topped with toasted almonds offer a fresh, crunchy texture that complements the tender roast beef beautifully.
- Caesar Salad: A crisp Caesar salad with romaine lettuce, croutons, and a creamy dressing provides a refreshing contrast to the richness of the roast beef.
- Buttered Asparagus: Steamed or roasted asparagus with a touch of butter and lemon is a light and flavorful side that pairs well with the savory taste of roast beef.
- Creamed Spinach: Rich and creamy spinach adds a comforting and nutritious element to your meal. It’s a great way to sneak in some greens and enhance the flavor profile of your dinner.
- Dinner Rolls or Garlic Bread: Soft dinner rolls or slices of garlic bread are perfect for mopping up the delicious pan juices and gravy from your roast beef.
- Red Wine Gravy: Enhance your roast beef with a rich red wine gravy made from the pan drippings. This adds an extra layer of flavor and makes your dish even more indulgent.
- Cranberry Sauce: For a slightly sweet and tangy addition, cranberry sauce provides a nice contrast to the savory roast beef, especially during holiday dinners.
- Roasted Garlic Mushrooms: Sauté or roast mushrooms with garlic and herbs to add an earthy, umami flavor that pairs wonderfully with beef.
- Horseradish Sauce: A tangy horseradish sauce adds a zesty kick that cuts through the richness of the roast beef, offering a delightful contrast and enhancing the overall flavor.
FAQs About Roast Beef
1. How do I choose the best cut of beef for roasting? For a tender and flavorful roast, popular cuts include ribeye, top round, sirloin, and tenderloin. Ribeye and tenderloin are more marbled and tender, while top round and sirloin are leaner but still flavorful.
2. How can I make sure my roast beef is not overcooked? Use a meat thermometer to check the internal temperature. For medium-rare, the temperature should reach 135°F (57°C). Remove the roast from the oven a few degrees before your desired doneness, as it will continue to cook while resting.
3. Should I marinate the roast beef? Marinating is optional but can add extra flavor and tenderness, especially for leaner cuts. You can marinate the beef for a few hours or overnight with a mixture of herbs, oil, and acidic ingredients like vinegar or wine.
4. How long should I let the roast beef rest before slicing? Let the roast rest for at least 15-20 minutes after cooking. This allows the juices to redistribute throughout the meat, making it more succulent and easier to carve.
5. Can I cook roast beef in a slow cooker? Yes, you can cook roast beef in a slow cooker. Sear the meat first for added flavor, then cook on low for 6-8 hours or until the meat is tender. This method is great for making a tender and juicy roast.
6. What’s the best way to slice roast beef? Always slice roast beef against the grain. This shortens the muscle fibers, making the meat more tender and easier to chew.
7. How can I make a thicker gravy from the pan drippings? To thicken the gravy, mix 1 tablespoon of flour or cornstarch with a little cold water to create a slurry. Add this to the pan drippings and simmer until thickened, stirring constantly.
8. Can I make roast beef ahead of time? Yes, you can cook the roast beef ahead of time and reheat it. Store it in the fridge and reheat slices in a covered dish with a bit of broth to keep it moist. However, freshly roasted beef will have the best flavor and texture.
9. What vegetables go well with roast beef? Roast beef pairs well with a variety of vegetables such as carrots, potatoes, onions, Brussels sprouts, and green beans. Roasting them alongside the beef allows them to absorb the flavorful juices.
10. Is it necessary to use wine in the recipe? No, using wine is optional. It adds depth of flavor, but you can substitute it with additional beef broth or a non-alcoholic alternative like grape juice or apple cider for a similar effect.
11. How do I store leftover roast beef? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze sliced roast beef for up to 3 months. Reheat gently to prevent drying out.
12. Can I use dried herbs instead of fresh ones? Yes, you can use dried herbs if fresh ones aren’t available. Use half the amount of dried herbs compared to fresh, as they are more concentrated in flavor.
13. How do I know when my roast beef is done without a meat thermometer? While a meat thermometer is the most accurate method, you can check doneness by pressing the meat. Medium-rare should feel like pressing the flesh at the base of your thumb when your hand is relaxed. It should be soft but spring back slightly.
14. What should I do if my roast beef turns out tough? If your roast beef is tough, it might be due to overcooking or using a leaner cut without enough fat. Try slicing it thinly against the grain and serving it with a flavorful sauce or gravy to add moisture.
15. Can I use this recipe for other types of meat? Yes, you can adapt this recipe for other meats like pork or lamb. Adjust the cooking time and temperature accordingly, and consider the specific flavor pairings that work best with each type of meat.
Top 3 Useful Tips for Storing Roast Beef
Cool and Wrap Properly: Let the roast beef cool to room temperature before wrapping it tightly in aluminum foil or plastic wrap. This prevents condensation, which can make the meat soggy, and helps retain its moisture.
Refrigerate Promptly: Store the wrapped roast beef in the refrigerator within 2 hours of cooking. It will stay fresh for up to 3-4 days. Use an airtight container if possible to further prevent air exposure and maintain the meat’s quality.
Freeze for Longer Storage: For longer storage, slice the roast beef and place it in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label and date it, and it will keep well in the freezer for up to 3 months.
Roast Beef Recipe
Ingredients
- 2 pounds beef roast (choose top round or sirloin)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp kosher salt
- 1 tabs black pepper
- 1 cup red wine (optional)
- 2 large carrots, chopped
- 2 potatoes, quartered
- 1 onion, quartered
Instructions
- Set your oven to 375°F (190°C). Place the beef roast on a cutting board and pat it dry with paper towels. Rub the roast with olive oil, garlic, rosemary, thyme, salt, and black pepper to coat it evenly.
- Heat a large skillet or roasting pan over medium-high heat. Sear the beef roast on all sides until it’s brown and crispy, which takes about 2–3 minutes per side. This helps seal in the juices and add flavor.
- Arrange the chopped carrots, potatoes, and onion around the beef in the skillet. Pour in the beef broth and red wine if you’re using it. This keeps the meat juicy and adds to the flavor.
- Put the skillet in the oven and roast the beef for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. You can adjust the time based on your preferred doneness. Use a meat thermometer to check.
- Take the roast out of the oven and let it rest on a cutting board for 15 minutes. This helps the juices settle in the meat. Slice the roast thinly against the grain.
- Serve and Enjoy: Serve the roast beef with the roasted vegetables and some of the pan juices. Enjoy a delicious meal with your family!
Notes
- Choosing the Cut: For a more tender roast, consider cuts like ribeye or tenderloin.
- Herb Alternatives: If you don’t have fresh herbs, dried ones work fine. Use half the amount listed.
- Thicker Gravy: To thicken the gravy, mix 1 tablespoon of flour with water and add it to the pan juices. Cook it until it thickens.
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