Roast Beef Dinner Recipe

Prepare and season roast

Remove the roast from the refrigerator 45–60 minutes before cooking to come to room temperature. Preheat oven to 450°F (230°C). Pat the roast dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and chopped rosemary. Rub the roast all over with olive oil, then evenly rub on the dry seasoning mixture.

Sear and roast

Place a large ovenproof skillet or roasting pan over medium-high heat. When hot, add the roast and sear 2–3 minutes per side until browned all over. Transfer the roast to a rack set in the roasting pan (fat side up). Pour 1 cup beef broth into the pan (not over the roast) to keep drippings from burning. Insert a meat thermometer into the thickest part of the roast. Roast at 450°F (230°C) for 15 minutes to develop a crust, then reduce oven temperature to 325°F (160°C) and continue roasting until the thermometer reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium — this will take roughly 50–70 minutes more for a 3-lb roast, but monitor temperature rather than time.

Rest the roast

Remove the roast to a cutting board, tent loosely with foil, and let rest 15–20 minutes. While resting, the internal temperature will rise a few degrees and juices will redistribute. Reserve pan drippings in the roasting pan for the gravy; skim off and pour into a measuring cup through a fine strainer if needed.

Carve

Slice the roast thinly across the grain with a sharp carving knife. Keep warm until serving.

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.

Drain and mash

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer. Meanwhile, warm the milk and butter in a small saucepan or microwave until butter melts and liquid is hot but not boiling.

Finish

Mix warmed milk and butter into the mashed potatoes until smooth and creamy. Stir in black pepper and, if using, sour cream or cream cheese for extra richness. Taste and adjust salt. Keep warm until ready to serve.

Separate fat and deglaze

After removing roast, pour pan drippings through a fine mesh strainer into a heatproof measuring cup or bowl. Let sit a minute so fat rises; spoon off excess fat until you have about 2 tablespoons of fat left in the roasting pan (or use 2 tbsp butter in a separate saucepan). Place the roasting pan (with browned bits) on the stovetop over medium heat and add 1 cup beef broth to deglaze, scraping up browned bits with a wooden spoon.

Make roux and finish gravy

In a medium saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook 1–2 minutes until bubbly and lightly golden. Slowly whisk in the strained pan juices plus an additional 1 cup beef broth until smooth. Add 1 tsp Worcestershire sauce, salt and pepper. Bring to a simmer and cook until thickened, 3–5 minutes. Taste and adjust seasoning. If gravy is too thick, whisk in a little additional broth; if too thin, simmer a bit longer.

Roast or steam vegetables

Preheat oven to 400°F (200°C) if roasting vegetables. Toss baby carrots (or trimmed green beans) with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a baking sheet. Roast until tender and slightly caramelized, 18–22 minutes, turning halfway through. Alternatively, steam vegetables for 6–8 minutes until tender-crisp, then toss with olive oil, salt and pepper.

Finish and garnish

Transfer vegetables to a serving dish and sprinkle with chopped fresh parsley.

Warm and serve dessert

If serving apple pie warm from store-bought or homemade, place pie in a 350°F (175°C) oven for 10–15 minutes to heat through (or follow package directions). Serve each slice with a scoop of vanilla ice cream if desired.