Main dishes
Oven-Roasted Beef with Potatoes and Carrots
Oven-roasted beef with potatoes and carrots: a whole cut, seared, seasoned with garlic and herbs, roasted over the vegetables and sliced. Serves 6.
- Total time
- 145 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- International
Ingredients
For the beef
For the vegetables
Method
Prepare the ingredients
Have ready 1.2 kg of beef in one piece (rump or sirloin) tied with kitchen twine, 800 g potatoes, 400 g carrots, 2 onions, 4 garlic cloves, rosemary, thyme, olive oil, salt and pepper. Take the beef out of the fridge and preheat the oven to 180 °C.
Season the beef
Pat the roast dry with paper towels. Mix 1½ teaspoons salt, 1 teaspoon pepper, 4 chopped garlic cloves and the chopped leaves of 2 sprigs of rosemary and 4 of thyme, and rub it all over the beef. Leave it for 30 minutes at room temperature.
Sear the beef
Heat 1 tablespoon oil in a cast-iron skillet over high heat. Sear the roast for 2 to 3 minutes on each side, including the ends, until browned all over, about 10 minutes in total.
Prepare the vegetables
Cut 800 g potatoes and 400 g carrots into 4 cm pieces and the 2 onions into wedges. Toss them in a baking dish with 2 tablespoons oil and ½ teaspoon salt. Set the seared beef in the center, on top of the vegetables.
Roast the beef
Roast at 180 °C on the middle rack for 60 to 70 minutes. Halfway through, stir the vegetables so they brown evenly.
Check the temperature
Insert a meat thermometer into the center of the beef. Take it out at 58 °C for medium, because it rises to about 63 °C as it rests. If it has not reached that, roast for 10 more minutes and check again.
Let the beef rest
Move the beef to a board, tent it loosely with aluminum foil and let it rest for 15 minutes so it does not lose its juices when sliced. Leave the vegetables in the dish.
Slice and serve
Remove the twine and slice the beef 1 cm thick, against the grain. Serve hot with the potatoes, carrots and the juices left in the dish.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (about 150 g beef and 200 g vegetables)
- Protein
- 44.6 g
- Carbohydrates
- 33 g
- Fat
- 28.6 g
- Sodium
- 942 mg
Estimate per serving. Raw beef loses weight as it roasts and the juices in the dish are not counted separately, so actual intake may vary.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This oven-roasted beef is made with a whole piece of rump or sirloin, tied and rubbed with garlic, rosemary, thyme, salt and pepper. It is seared in a skillet to brown it and roasted in the oven over a bed of potatoes, carrots and onion, which cook in the meat juices.
It takes 20 minutes of prep, 30 of tempering, 80 of cooking and 15 of resting. It serves 6.
Frequently asked questions
How long do you roast beef in the oven?
A 1.2 kg roast takes 60 to 70 minutes at 180 °C for medium. The most reliable way is to measure the center: 58 °C before resting.
Why does a roast need to rest?
While it rests, the juices redistribute through the meat. If you slice it right away, they run out and the beef is drier.
Which cut of beef should I use?
Rump or sirloin work well because they are lean and slice neatly. Tenderloin also works, but it is more tender and more expensive.
