Roast beef with roasted root veggies is a classic meal that is perfect for any occasion. This hearty dish is easy to prepare, and the combination of tender, juicy beef and crispy, flavorful vegetables is sure to impress your guests. In this article, we will provide you with step-by-step instructions on how to prepare roast beef with roasted root veggies, so you can create a delicious meal that your family and friends will love.
Enjoy your delicious roast beef with roasted root veggies!
To make roast beef with roasted root veggies, you will need a few key ingredients. First, you will need a large, boneless beef roast, such as a rib roast or a tenderloin. You will also need a variety of root vegetables, such as carrots, parsnips, potatoes, and onions. Other ingredients include olive oil, salt, pepper, garlic, and fresh herbs such as thyme or rosemary.
The first step in preparing roast beef with roasted root veggies is to prepare the meat. Start by removing the roast from the refrigerator and allowing it to come to room temperature for about an hour. This will ensure that the meat cooks evenly. Preheat your oven to 375°F.
Next, season the roast generously with salt and pepper. Heat a large skillet over high heat and add a tablespoon of olive oil. Sear the roast on all sides until it is browned and crusty, about 2-3 minutes per side.
Transfer the roast to a roasting pan and add garlic and fresh herbs, such as thyme or rosemary, to the pan. Roast the beef in the preheated oven for about 30 minutes per pound, or until it reaches your desired level of doneness.
While the roast is cooking, it’s time to prepare the vegetables. Peel and chop the root vegetables into small, bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet.
Place the baking sheet in the preheated oven and roast the vegetables for about 30 minutes, or until they are tender and crispy. Be sure to stir the vegetables occasionally to ensure that they cook evenly.
No roast beef meal is complete without gravy. To make gravy, remove the roast from the roasting pan and set it aside to rest. Place the roasting pan on the stove over medium heat and add a tablespoon of flour. Whisk the flour and pan drippings together to create a roux.
Slowly add beef broth to the pan, whisking constantly, until the gravy is smooth and thickened. Season the gravy with salt and pepper to taste.
Once the roast beef has rested for at least 15 minutes, it’s time to carve and serve. Use a sharp carving knife to slice the roast into thin slices. Arrange the slices on a platter and serve with the roasted root veggies and gravy on the side.
Roast beef with roasted root veggies makes great leftovers. Store any leftover roast beef and veggies in separate airtight containers in the refrigerator for up to 3-4 days. To reheat, simply place the meat and veggies in a covered dish and heat in the oven at 350°F until heated through. You can also use the leftover beef to make sandwiches or salads.
Roast beef with roasted root veggies is a delicious and satisfying meal that is perfect for any occasion. With these step-by-step instructions, you can easily prepare a mouth-watering roast beef dinner