Basic Roast Beef Recipe
A how to roast a roast beef with vegetables.
Servings: 6 servings
Equipment
- large bowl
- roasting pan
Ingredients
- 12 small potatoes halved or quartered
- 12 Brussels sprouts cut in half
- 3 small onions coarsely chopped
- 3 carrots peeled & quartered
- 6 garlic cloves peeled
- olive oil
- salt & pepper to taste
- 3 pounds rump roast
- 3 sprigs fresh rosemary
Instructions
Prepare the Roast
- Remove the rump roast from the refrigerator at least 1 hour before cooking to bring it close to room temperature. This ensures even cooking.
- Pat the roast dry with paper towels. Moisture on the surface prevents browning.
- Generously season all sides with salt and pepper.Optional tip: Make small slits in the meat and insert garlic slivers for extra flavor.
Prep the Vegetables
- About 15 minutes before roasting, preheat your oven to 450°F (232°C).
- In a large bowl, toss potatoes, Brussels sprouts, onions, carrots, and garlic with olive oil, salt, and pepper until evenly coated.Optional tip: Use your hands for better coating and a little fun in the kitchen.
Arrange Roast & Vegetables
- Place the roast fatty side up in a roasting pan. A pan large enough for both meat and vegetables is ideal.
- If your pan is small, split the vegetables between two pans.Optional tip: For even air circulation, you can place the roast directly on the oven rack with a pan below to catch drippings, but cleaning is easier with a pan.
- Nestle the vegetables around the roast.
- Insert a meat thermometer into the thickest part of the roast.
- Lay sprigs of rosemary on and around the meat.
Intial High-Heat
- Roast at 450°F (232°C) for 20 minutes to create a caramelized crust on the beef.Tip: This step locks in juices and develops flavor.
Lower Heat & Continue Roasting
- Reduce oven temperature to 300°F (149°C).
- Continue roasting until the meat reaches your desired doneness:Medium rare: 135°F (57°C)Medium: 145°F (63°C)Well done: 160°F (71°C)Cooking time varies based on roast size, oven type, and vegetable quantity. Use the thermometer, not just time, for accuracy.
Manage Vegetables & Resting Meat
- If meat is done but vegetables need more time: Remove roast, loosely cover with foil, and return vegetables to oven until tender.
- If vegetables are done but meat is still cooking: Transfer vegetables to a bowl and cover, then continue roasting the meat.
- Rest roast 5–10 minutes under foil before slicing. This allows juices to redistribute.
Serve
- Slice roast thinly against the grain.
- Plate with roasted vegetables and enjoy a perfectly balanced meal.