Tender Roast Beef Recipe

Prep and Season

Remove the roast from the refrigerator 30–60 minutes before cooking to come toward room temperature. Pat dry with paper towels. Rub the roast all over with 2 tbs olive oil, then evenly season with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Press minced garlic, chopped rosemary and thyme onto the surface so they adhere.

Sear

Preheat oven to 220°C (425°F). In a heavy ovenproof skillet or roasting pan over high heat, add a thin film of oil. When shimmering, sear the roast 2–3 minutes per side until well browned (including ends). Use tongs to hold and brown edges. This builds flavor for the gravy.

Roast

Place the seared roast on a rack in the roasting pan (or keep in the skillet). Insert an instant-read thermometer into the thickest part. Roast at 220°C (425°F) for 10 minutes to develop crust, then reduce oven temperature to 160°C (325°F). Continue roasting until thermometer reads 55°C (130°F) for medium-rare, about 20–30 more minutes depending on size (target internal temp and time will vary; for medium aim 60–63°C). Remove roast to a cutting board, tent loosely with foil, and rest 15–20 minutes (temperature will carry over ~5–7°C). Reserve pan drippings for gravy.

While the roast is in the oven, place the peeled and chunked potatoes into a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until tender when pierced, 15–20 minutes. Drain well and return to the hot pot to evaporate excess moisture for 1 minute.

Warm the 1/2 cup milk and 3 tbs butter together (microwave or small saucepan) until butter melts. Mash the potatoes with a ricer or masher, gradually adding warmed milk and butter until smooth and desired consistency. Stir in 2 tbs cream or sour cream if using. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep covered and warm until serving.

After removing the roast from the pan, place the roasting pan on the stovetop over medium heat. Pour off any excess fat leaving about 1/2 cup of pan drippings (measure if needed). Add 2 tbs butter to the pan; once melted, sprinkle in 2 tbs all-purpose flour and stir constantly to make a roux, cooking 1–2 minutes until it smells toasty but not browned.

Carefully deglaze the pan with 1/2 cup dry red wine (if using), scraping up browned bits with a wooden spoon. Add 2 cups beef stock slowly while whisking to combine and smooth. Whisk in 1 tsp Worcestershire sauce and season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook until thickened, 4–6 minutes. Taste and adjust seasoning. Strain the gravy through a fine-mesh sieve into a gravy boat if you prefer it very smooth.

Bring a medium pot of salted water to a boil. Add baby carrots and simmer 6–8 minutes until almost tender; add trimmed green beans and simmer another 3–4 minutes until both are tender-crisp. Drain and immediately toss with 1 tbs butter, 1/2 tsp salt, 1/4 tsp black pepper, and zest and juice from half a lemon. Keep warm until plating.

Warm rolls or slices of crusty bread in a 175°C (350°F) oven for 8–10 minutes. Brush with 2 tbs melted butter before serving.

Slice the rested roast beef thinly against the grain. Plate a generous scoop of mashed potatoes, top with sliced roast, and spoon warm gravy over the meat and potatoes. Add a portion of glazed vegetables and a roll on the side. Garnish with an extra sprig of thyme or parsley if desired.