Roast beef with potatoes and green beans is a classic, hearty meal that’s perfect for any occasion. Here’s a simple and flavorful recipe:
Ingredients:
- 3 lb (1.4 kg) beef roast (such as top sirloin, ribeye, or chuck roast)
- 1.5 lbs (700g) baby potatoes (halved or quartered if large)
- 1 lb (450g) green beans (trimmed)
- 4 garlic cloves (minced)
- 2 tbsp olive oil
- 1 tbsp fresh rosemary or thyme (or 1 tsp dried)
- 1 tsp paprika
- 1 tbsp Dijon mustard (optional)
- Salt and pepper to taste
- 1 cup beef broth or red wine for deglazing (optional)
- 1 tbsp butter (optional for extra richness)
- Fresh parsley for garnish
Instructions:
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Preheat the oven: Set the oven to 375°F (190°C).
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Season the roast: Rub the beef roast with olive oil, garlic, paprika, rosemary or thyme, salt, and pepper. Optionally, coat the roast with Dijon mustard for extra flavor. Let the roast sit at room temperature for 15-20 minutes to absorb the flavors.
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Prepare the potatoes: Toss the potatoes with a little olive oil, salt, pepper, and a sprinkle of herbs (like rosemary or thyme). Arrange them in a roasting pan around the spot where the roast will sit.
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Sear the beef: In a large oven-safe skillet or roasting pan, heat a tablespoon of olive oil over medium-high heat. Sear the roast on all sides for 2-3 minutes per side until browned. This locks in the juices.
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Roast the beef: Place the seared beef in the center of the roasting pan, surrounded by the seasoned potatoes. Roast for 45 minutes to 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. (Use a meat thermometer for accuracy.)
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Add the green beans: While the beef is roasting, toss the green beans with a little olive oil, salt, and pepper. After the beef has cooked for about 35-40 minutes, add the green beans to the pan, arranging them around the roast and potatoes.
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Rest the roast: Once the roast reaches your desired temperature, remove it from the oven and transfer it to a cutting board. Let it rest for at least 10-15 minutes to allow the juices to redistribute.
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Deglaze the pan (optional): If you want extra flavor, you can deglaze the pan by adding beef broth or red wine to the skillet after removing the roast and vegetables. Scrape up any browned bits and let it simmer for a few minutes. Stir in butter for richness and pour this over the sliced roast.
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Serve: Slice the roast and serve it with the roasted potatoes and green beans. Garnish with fresh parsley for a pop of color and flavor.
Tips:
- You can add carrots or onions to the roasting pan for extra vegetables.
- Adjust roasting time based on the size and thickness of the roast and desired doneness.
- For a crispy exterior on the potatoes, place them in the oven 10-15 minutes before the beef goes in.
Enjoy your delicious roast beef with potatoes and green beans!
