Garlic Herb Roast Beef with Potatoes, Carrots & Red Onions
Ingredients
For the Beef
- 3 lb (1.4 kg) boneless beef sirloin roast
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
For the Vegetables and Pan Juices
- 1½ lb (680 g) baby potatoes, halved if large
- 4 medium carrots, cut into thick pieces
- 2 red onions, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup low-sodium beef broth
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes–1 hour 35 minutes
- Steaming Time: 15 minutes (resting time)
- Total Time: 1 hour 50 minutes–2 hours 10 minutes
- Servings: 6
- Cuisine: American-Inspired
- Cooking Method: Oven-Roasted
Instructions
Step 1: Preheat the Oven
Preheat the oven to 450°F (230°C). Pat the beef dry with paper towels.
Step 2: Season the Beef
Mix olive oil, minced garlic, Dijon mustard, Worcestershire sauce, rosemary, thyme, salt, and black pepper. Rub the mixture evenly over the beef.
Step 3: Prepare the Vegetables
Toss the potatoes, carrots, and red onions with olive oil, salt, and pepper. Arrange them around the edges of a large roasting pan, leaving space in the center for the beef.
Step 4: Start Roasting
Place the beef in the center of the pan, fat side up if applicable. Roast uncovered for 15 minutes at 450°F (230°C).
Step 5: Reduce the Temperature
Lower the oven temperature to 325°F (165°C). Pour the beef broth into the bottom of the pan without washing the seasoning off the beef.
Step 6: Finish Cooking
Roast for another 60–80 minutes, checking the internal temperature with a meat thermometer. For food safety, cook the beef to at least 145°F (63°C) and allow it to rest for at least 3 minutes. Turn the vegetables halfway through cooking.
Step 7: Rest the Beef
Transfer the beef to a cutting board, cover loosely with foil, and rest for 15 minutes. If needed, return the vegetables to the oven at 425°F (220°C) for additional browning.
Step 8: Slice and Serve
Slice the beef thinly against the grain. Serve with the roasted potatoes, carrots, and red onions. Spoon the pan juices over the top and garnish with fresh parsley.
