Roast Beef Recipe

Bring roast to room temperature

Remove roast from refrigerator 45–60 minutes before cooking and pat dry with paper towels. Preheating allows more even cooking.

Preheat oven

Preheat oven to 450°F (230°C). Position rack in center of oven.

Season roast

In a small bowl combine kosher salt, black pepper, minced garlic, and chopped rosemary. Rub olive oil over the roast, then press the seasoning mixture all over the surface so it adheres.

Sear roast (optional but recommended)

Heat a large ovenproof skillet or roasting pan over high heat on the stovetop. Add 1 tablespoon olive oil and sear the roast 2–3 minutes per side until well browned (including ends). This develops flavor and color.

Roast

If you seared in a skillet, keep roast in skillet; otherwise place in a roasting pan. Add 1 cup beef broth to the pan (to keep juices and capture drippings). Roast at 450°F for 12 minutes to develop a crust, then reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches desired doneness: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 3 lb roast this typically takes 50–70 minutes total; check after 30–40 minutes during the low-temperature stage with a meat thermometer.

Rest the roast

Remove roast to a cutting board, tent loosely with foil, and rest 15–20 minutes. Resting lets juices redistribute and raises internal temp a few degrees. Reserve pan juices for gravy.

Slice and finish

Slice roast thinly against the grain into 1/8–1/4-inch slices. If desired, melt 1 tablespoon butter over the slices just before serving for sheen and flavor.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook 15–20 minutes until potatoes are very tender when pierced with a fork.

Heat milk and butter

While potatoes cook, heat milk and 4 tablespoons butter in a small saucepan or microwave until butter is melted and milk is warm. Keep warm.

Drain and mash

Drain potatoes well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth.

Finish mashed potatoes

Gradually add warm milk and butter mixture to potatoes, mashing to desired creaminess. Season with 1.5 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder if using. Adjust seasoning to taste. Keep warm until serving.

Collect pan juices

After removing roast, pour the pan drippings and any browned bits into a measuring cup. Skim off and reserve up to 2 tablespoons fat; if there is less fat, use 1 tablespoon unsalted butter to total 2 tablespoons fat in the pan.

Make a roux

Place the roasting pan over medium heat on the stovetop (or use a small saucepan). Add 2 tablespoons fat (drippings/butter) and whisk in 2 tablespoons flour. Cook, stirring constantly, 1–2 minutes until the raw flour taste is gone and mixture is lightly golden.

Add liquid and season

Slowly whisk in 1 cup pan drippings/beef broth and 1/2 cup cold water to smooth out lumps. Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook 3–5 minutes until thickened to desired consistency. If gravy becomes too thick, whisk in additional water, 1 tablespoon at a time.

Strain and keep warm

Taste and adjust seasoning. For a smooth gravy, strain through a fine mesh sieve into a serving vessel and keep warm until serving.

Prepare vegetables

Preheat oven to 400°F (200°C) or use a steamer. If roasting, toss baby carrots and trimmed green beans with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a rimmed baking sheet in a single layer.

Cook vegetables

Roast in the 400°F oven 15–20 minutes, stirring once, until carrots are tender and green beans are crisp-tender. Alternatively, steam carrots 8–10 minutes and green beans 4–6 minutes until tender-crisp, then toss with olive oil, salt, pepper and 1 teaspoon lemon juice if using.

Finish and serve

Taste and adjust seasoning. Transfer to serving bowl and keep warm until plating with roast and mashed potatoes.

Serve the pie

Warm a store-bought or prepared 9-inch apple pie in a 350°F (175°C) oven for 10–12 minutes if desired. Slice and serve each portion with a scoop of vanilla ice cream, if using.