Perfect Roast Beef
Tender, flavorful, and perfectly seasoned, this Perfect Roast Beef recipe is your ultimate guide to crafting a show-stopping centerpiece for any occasion. Featuring a succulent top sirloin or ribeye roast rubbed with an aromatic blend of garlic, fresh rosemary, thyme, and olive oil, this dish is roasted to perfection alongside a medley of hearty carrots, onions, and potatoes. The addition of beef stock ensures the vegetables soak up all the savory juices, creating the perfect accompaniment to the juicy, melt-in-your-mouth roast. With a detailed step-by-step process and tips for achieving your desired doneness, this recipe guarantees a foolproof, restaurant-quality roast at home. Ideal for Sunday dinners, holiday feasts, or entertaining guests, this roast beef recipe is sure to impress while bringing warmth and flavor to your table.
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Recipe Information
Ingredients
- 4 pounds beef roast (top sirloin or ribeye)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper (freshly ground)
- 3 cloves garlic cloves (minced)
- 2 tablespoons fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons olive oil
- 3 cups carrots (peeled and cut into large chunks)
- 2 cups yellow onions (quartered)
- 3 cups potatoes (quartered)
- 1 cup beef stock
Instructions
Preheat your oven to 325°F (163°C).
Place the beef roast on a cutting board and pat it dry with paper towels.
In a small bowl, combine kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil. Mix to form a paste.
Rub the herb and garlic paste evenly over the entire surface of the beef roast.
Arrange the carrots, onions, and potatoes in the bottom of a large roasting pan. Pour the beef stock over the vegetables.
Place a roasting rack in the pan above the vegetables, then place the prepared beef roast on the rack.
Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch a bone.
Place the roasting pan in the preheated oven and roast for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Adjust cooking time based on your preferred doneness.
Once the roast reaches your desired temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
Slice the beef roast against the grain and serve with the roasted vegetables and pan juices drizzled over the top.
Nutrition Facts
Calories |
5822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.9 g | 459% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 3699 mg | 161% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 57.2 g | ||
| Protein | 423.6 g | 847% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 55.5 mg | 308% | |
| Potassium | 12074 mg | 257% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
