Description
This classic American roasted beef recipe features a tender 3-pound beef roast seasoned with garlic, fresh herbs, and spices, cooked to perfection alongside hearty vegetables. The roast is basted and rested to ensure juicy, flavorful slices, making it an ideal main course for family dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef roast (such as chuck roast, rump roast, or sirloin tip)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
Vegetables and Broth
- 1 cup beef broth
- 1 pound carrots, cut into chunks
- 1 pound baby potatoes, halved
- 1 large onion, cut into wedges
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the beef and vegetables.
- Prepare the roast: Pat the beef roast dry using paper towels. Place it on a large plate and rub it all over with olive oil. Then, evenly coat the roast with minced garlic, rosemary, thyme, kosher salt, black pepper, and paprika to infuse it with fragrant flavors.
- Arrange the vegetables and broth: In a large roasting pan, place the chopped carrots, halved baby potatoes, and onion wedges. Pour 1 cup of beef broth over the vegetables to keep them moist and add flavor during roasting.
- Position the roast: Set the seasoned beef roast atop the bed of vegetables in the roasting pan, ensuring even cooking and flavorful juices dripping onto the vegetables below.
- Roast the beef: Place the roasting pan uncovered in the oven and cook for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. Use a meat thermometer to check the internal temperature—135°F (57°C) for medium-rare or 145°F (63°C) for medium doneness.
- Baste the roast: During cooking, baste the beef once or twice with the pan juices to keep it moist and enhance the flavor.
- Rest the roast: Remove the beef from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15 to 20 minutes to allow juices to redistribute, ensuring tender slices.
- Serve: Slice the roast beef and serve it alongside the roasted vegetables. Spoon the pan juices over the meat and vegetables for added richness.
Notes
- Cooking time varies based on the size and cut of the roast, so always rely on a meat thermometer for precise doneness.
- For enhanced flavor and a beautiful crust, consider searing the roast in a hot skillet for 3 to 4 minutes per side before roasting.
- Leftover roast beef is excellent for sandwiches or adding to salads, making great use of any remaining meat.
