Beef Supper Roast Dinner (Printable)
Tender roast beef with crispy potatoes, carrots, parsnips, and rich homemade gravy.
# What You Need:
→ Beef
01 - 3.3 lbs boneless beef roast (sirloin, ribeye, or top rump)
02 - 2 tbsp olive oil
03 - 1 tbsp coarse sea salt
04 - 1 tsp freshly ground black pepper
05 - 2 tsp dried thyme or 4 sprigs fresh thyme
06 - 2 cloves garlic, minced
→ Vegetables
07 - 2.2 lbs potatoes, peeled and cut into large chunks
08 - 3 large carrots, peeled and cut into batons
09 - 2 parsnips, peeled and cut into batons
10 - 1 large onion, cut into wedges
11 - 2 tbsp olive oil
12 - 1 tsp salt
13 - 0.5 tsp black pepper
→ Gravy
14 - 1 2/3 cups beef stock
15 - 2 tbsp flour or gluten-free flour
16 - 1 tbsp butter
17 - 1 tsp Worcestershire sauce (optional)
# How To Make It:
01 - Preheat the oven to 425°F.
02 - Rub the beef roast with olive oil, salt, pepper, thyme, and minced garlic.
03 - Place the roast on a rack in a large roasting pan.
04 - Toss potatoes, carrots, parsnips, and onion with olive oil, salt, and pepper. Arrange around the beef in the pan.
05 - Roast in the oven for 20 minutes.
06 - Lower temperature to 350°F and continue roasting for 1 hour 10 minutes for medium doneness. Adjust time for desired doneness; use a meat thermometer for accuracy: 140°F for medium rare.
07 - Remove beef and vegetables from the oven. Rest the beef, loosely covered with foil, for 15 minutes before slicing.
08 - While beef rests, make the gravy: Place roasting pan over medium heat on the stove. Melt butter, then whisk in flour and cook for 1 minute. Gradually add beef stock, whisking to deglaze the pan and scrape up browned bits. Add Worcestershire sauce if using. Simmer until thickened, about 5 minutes. Strain if desired.
09 - Slice the beef and serve with roasted vegetables and hot gravy.
# Expert Suggestions:
01 -
- Everything cooks on one pan so cleanup is surprisingly manageable
- The vegetables absorb all those incredible beef juices while roasting
- It makes your whole house smell like a proper British pub
02 -
- A meat thermometer is worth every penny, guesswork is what leads to disappointing roast beef
- Don't skip the resting time or all those juices will end up on your cutting board instead of in your mouth
- The gravy making step is not optional, those pan drippings are liquid gold and should never go down the drain
03 -
- Take the beef out of the fridge at least 30 minutes before cooking for even cooking throughout
- Save any leftover gravy and beef slices for the most incredible sandwich you'll ever make the next day