Roast beef with carrots and potatoes

Here’s a classic, hearty Roast Beef with Carrots and Potatoes—perfect for a comforting dinner 🥩🥕🥔

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🥩 Roast Beef with Carrots and Potatoes

Ingredients

• 3–4 lb beef roast (chuck, ribeye, or rump)
• Salt & black pepper
• 2 tbsp olive oil
• 1 onion, quartered
• 4–5 garlic cloves, smashed
• 4–5 carrots, cut into chunks
• 4–5 potatoes, cut into chunks
• 2 cups beef broth
• 1 tsp dried thyme or rosemary (optional)

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Instructions

1. Preheat Oven
   • 350°F (175°C).
2. Prepare Roast
   • Season beef generously with salt and pepper.
   • Heat olive oil in a large oven-safe pan or Dutch oven over medium-high heat.
   • Sear roast on all sides until browned.
3. Add Vegetables
   • Surround roast with onion, garlic, carrots, and potatoes.
   • Sprinkle thyme or rosemary over top.
4. Add Broth & Roast
   • Pour beef broth into pan (not over roast to keep seasoning intact).
   • Cover with lid or foil and roast 2–2½ hours, until beef is tender and vegetables are cooked.
   • Remove lid for the last 20–30 minutes to brown the top if desired.
5. Rest & Serve
   • Let roast rest 10–15 minutes before slicing.
   • Serve with roasted vegetables and pan juices.

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Tips

• For extra flavor, marinate the beef in garlic and herbs a few hours beforehand.
• You can thicken pan juices into a gravy by whisking in 1–2 tbsp flour and simmering briefly.
• Adjust cooking time depending on roast size and desired doneness.

I can also share a slow-cooker version or classic British-style roast with gravy if you want.