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Roasted Beef and Potatoes


Not many recipes can come close to the roasted beef and potatoes. It is a very classic dish and can be used in different types of occasions.

The recipe can be used for dinner or lunch when you want to prepare beef in a diverse manner. It doesn’t matter the event; the potato dish is always a fine choice. The recipe may take between 2 and 2 hours with 30 minutes for it to be ready but you can be certain is worth the wait.


Preparation Time: 10 minutes

Cooking Time: 2 hours 30 minutes

Servings: 4 to 5

Ingredients:

  • 1 (4 lb) sirloin tip of beef roast
  • 8 small new potatoes (cut in halves) – (use the red or white potato varieties for better results)
  • 1 pound baby carrots
  • 2 tbsp extra virgin olive oil
  • 2 tsp thyme (dried)
  • 1 tsp black pepper (ground)
  • 1 tsp rosemary (dried)
  • 3 cloves of garlic (crushed)
  • 1 tsp salt

Small red potatoes

Directions:

  1. The first step is to heat the oven to 350° Fahrenheit (177°C); while you wait for the oven to heat up, mix the crushed garlic cloves, the thyme leaves, the rosemary leaves and the black pepper in a small container.

  2. Take half of the mix and spread it over the surface of the beef. Make sure is allocated evenly.
  3. Add 2 tablespoons of olive oil and 1 teaspoon of salt to the remaining mix in the small container.

  4. Now, insert a meat thermometer into the fattest part of the meat, take all the beef, place it in a roasting pan (make sure the fat side is up) and put the pan in the oven. Do not cover the pan!

  5. Let the beef roast at 350°F for approximately 2 hours and 30 minutes.

  6. As you wait for the beef, get a big bowl and toss the potatoes, carrots and the remaining mixture. Combine them well.

  7. After 1 hour and 30 minutes have passed; take the meat out of the oven. Put the potatoes and the other vegetables around the it. Place the meat with the vegetables in the oven for another 60 minutes.

  8. Once those 60 minutes have passed; check the meat thermometer. If you want it to be medium rare, you should take it out at 135°F (57°C). You can wait until it reaches 150°F (66°C) if you like it medium. 

  9. After the roasted beef and potatoes has achieved the desired temperature is time to take it out. 

  10. Cover it up with foil for around 10 minutes. Cut the roast in slices and serve them with the potatoes and carrots.


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