Preheat your oven to 375°F (190°C). Season the Scotch beef with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.

Roast the Beef

Transfer the seared beef to a roasting pan and roast in the preheated oven for about 25-30 minutes, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.

Roast the Veggies

Prepare Veggies

While the beef is roasting, cut the carrots and red bell pepper into bite-sized pieces and halve the Brussels sprouts. Toss all veggies with olive oil, salt, and black pepper.

Roast Veggies

Spread the veggies on a baking sheet and roast in the oven (alongside the beef) for about 20-25 minutes, or until tender and caramelized.

Make Buttery Mashed Potatoes

Boil Potatoes

Peel and chop the potatoes into chunks. Boil in salted water until fork-tender, about 15-20 minutes.

Mash and Mix

Drain the potatoes and return them to the pot. Add butter, milk, and salt. Mash until smooth and creamy.

Prepare Red Velvet Gravy

Make Roux

In a saucepan, melt butter over medium heat. Add flour and whisk until smooth, cooking for about 2 minutes.

Add Broth and Color

Slowly add beef broth while whisking to avoid lumps. Stir in red food coloring and season with salt and black pepper. Cook until thickened, about 5-7 minutes.