Herb-Roasted Beef Sirloin with Baby Potatoes and Carrots

Prep Time: 20 minutes Cook Time: 1 hour Servings: 6 servings

Ingredients

1.2 kg (2.6 lbs) beef sirloin or tenderloin roast

1.5 lbs baby yellow potatoes, left whole

4 medium carrots, peeled and cut into long sticks

1 large yellow onion, cut into thick wedges

3 tbsp olive oil, divided

3 cloves garlic, minced

2 tbsp fresh thyme leaves, chopped

1 tbsp fresh rosemary, chopped

1 cup beef broth

Salt and freshly cracked black pepper, to taste

Fresh thyme sprigs, for garnish

Instructions

1. Preheat and Season the Beef

Preheat your oven to 375°F (190°C). Pat the beef roast dry with paper towels. Rub it with 1 tablespoon of olive oil, minced garlic, chopped thyme, rosemary, salt, and black pepper. Make sure the seasoning covers all sides of the meat.

2. Prepare the Vegetables

Place the baby potatoes, carrot sticks, and onion wedges in a large bowl. Add the remaining 2 tablespoons of olive oil, salt, and black pepper. Toss well until the vegetables are evenly coated.

3. Arrange the Ingredients

Place the seasoned beef roast in the center of a deep baking dish. Arrange the potatoes, carrots, and onion wedges around the beef in an even layer.

4. Add the Beef Broth

Carefully pour the beef broth into the bottom of the dish around the vegetables. This helps keep the vegetables moist and creates flavorful pan juices.

5. Roast in the Oven

Roast uncovered for approximately 50–60 minutes. Check the beef with a meat thermometer, as cooking time depends on the thickness of the roast and your preferred doneness. The potatoes should be fork-tender and lightly golden.

6. Rest the Beef

Remove the dish from the oven and transfer the beef to a cutting board. Cover loosely with foil and let it rest for 10–15 minutes before slicing.

7. Serve and Garnish

Slice the beef against the grain. Arrange it with the roasted potatoes, carrots, and onions. Spoon the savory pan juices over everything and garnish with fresh thyme sprigs. Serve warm.

Tips

Keep baby potatoes whole: This helps them hold their shape and absorb the flavorful pan juices.

Use a meat thermometer: For food safety, whole beef roasts should reach at least 145°F (63°C), followed by a 3-minute rest. The original 135°F target is below this recommendation.