Succulent Roasted Beef Dish (Printable)

A juicy roasted beef with golden crust and herb-infused flavors perfect for hearty meals.

# What You'll Need:

→ Meat

01 - 3.3 pounds beef roast (sirloin, ribeye, or rump)

→ Marinade & Seasoning

02 - 3 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
07 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
08 - 1 teaspoon smoked paprika

→ Vegetables (optional)

09 - 4 medium carrots, peeled and cut into chunks
10 - 2 onions, quartered
11 - 4 medium potatoes, cut into wedges

# How To Make It:

01 - Set oven to 425°F to ensure proper roasting temperature.
02 - Pat the beef roast dry using paper towels to remove excess moisture.
03 - Combine olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and smoked paprika in a small bowl. Mix until a uniform paste forms.
04 - Rub the herb and spice paste evenly over all surfaces of the beef roast.
05 - Place carrots, onions, and potatoes in a roasting pan. Drizzle lightly with olive oil and season with salt and pepper.
06 - Place the seasoned beef roast on top of the vegetables or in the center of the roasting pan.
07 - Roast in the preheated oven at 425°F for 20 minutes to develop a golden crust.
08 - Reduce oven temperature to 350°F and roast for approximately 1 hour, or until internal temperature reaches 130°F for medium-rare doneness.
09 - Remove from oven and tent loosely with foil. Allow to rest for 15 minutes to redistribute juices.
10 - Carve the beef roast into slices and serve alongside roasted vegetables and pan juices.

# Tips from dashanddishes:

01 -
  • A mahogany crust hiding a tender, pink center—restaurant quality without the stress.
  • The vegetables roast alongside the meat, soaking up all those savory drippings so you're basically making gravy without trying.
  • Comes together in under two hours from cold oven to table, yet tastes like you've been cooking since morning.
02 -
  • A meat thermometer is not optional—the difference between medium-rare and overcooked is just a few degrees and a few minutes, and there's no way to guess correctly every time.
  • Resting the meat is where most people slip up; skipping it means all those lovely juices will end up on your plate instead of inside the meat where they belong.
  • The vegetables directly under the roast get softer and more savory than those on the edges, so rotate the pan halfway through if you want them to cook evenly.
03 -
  • Marinating the roast overnight in the herb paste deepens the flavor so much that you'll wonder why you ever roasted without doing it.
  • Let the meat come to room temperature for 30 minutes before roasting so it cooks more evenly throughout—cold meat from the fridge will have a raw zone before the outside is properly seared.

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