Traditional Roast Beef Dinner Recipe

Instructions

step 1 Preheat the oven to 375°F (190°C). Pat the beef roast dry and rub it with olive oil, salt, pepper, rosemary, thyme, and minced garlic. /n
step 2 Place the roast on a rack in a roasting pan and cook for approximately 20 minutes per pound, or until the internal temperature reaches your desired doneness (135°F for medium-rare). /n
step 3 While the beef roasts, toss the potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 35–45 minutes until golden and crispy. /n
step 4 Steam or boil the carrots, broccoli or green beans, peas, and cauliflower until tender but still vibrant in color. Drain and set aside. /n
step 5 Remove the beef from the oven once done and let it rest for 15–20 minutes before slicing. /n
step 6 To prepare the gravy, heat beef drippings or butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until lightly browned. /n
step 7 Gradually whisk in beef broth and Worcestershire sauce, stirring continuously until thickened. Season with salt and pepper to taste. /n
step 8 Warm the Yorkshire puddings according to package instructions. /n
step 9 Slice the rested roast beef and serve with roasted potatoes, vegetables, Yorkshire puddings, and generously spoon gravy over the top.

Storage and Reheating Tips

Store leftover roast beef and vegetables in airtight containers in the refrigerator for up to 4 days. Gravy should be stored separately. Reheat beef gently in a covered baking dish at 300°F with a splash of broth to maintain moisture. Vegetables and potatoes can be reheated in the oven or microwave until warmed through.