Roast Beef Recipe
Slow-roasted beef served with seasonal vegetables.
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Ingredients
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Main Ingredients
Vegetables
Optional Gravy
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Season the Beef
In a small bowl, mix together salt, black pepper, garlic powder, and onion powder. Rub this spice mixture all over the beef roast. Drizzle olive oil on the roast and rub it in to ensure the seasoning adheres.
- 3
Prepare the Vegetables
In a large bowl, combine the carrots, potatoes, onions, and whole garlic cloves. Toss them with a little olive oil, salt, and pepper to taste. Add fresh thyme and rosemary to the vegetables and mix well.
Cooking
- 4
Sear the Beef
In a large skillet over medium-high heat, add a little olive oil. Once hot, sear the beef roast on all sides until browned (about 3-4 minutes per side).
- 5
Roast the Beef
Transfer the seared beef roast to a roasting pan. Surround it with the prepared vegetables. Cover the pan with aluminum foil and place it in the preheated oven. Roast for about 3 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare.
- 6
Rest the Beef
Once done, remove the roast from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute.
Gravy (Optional)
- 7
Prepare the Gravy
In a small saucepan, combine beef broth and bring to a simmer. In a small bowl, mix cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering broth until it thickens to your desired consistency.
