A Classic Roast Beef Full of Comfort and Flavor
There’s something incredibly comforting about a beautifully cooked roast beef surrounded by a rich, savory vegetable sauce. This recipe brings together simple ingredients, carrots, onion, celery, herbs, and a good cut of beef, and transforms them into a warm, flavorful meal that feels both rustic and elegant. It’s the kind of dish that fills the house with aroma and brings everyone to the table.
The Magic of Carrots, Onion, and Celery
At the heart of this recipe is a classic trio of vegetables: carrots, onion, and celery. This combination, known as mirepoix, is the foundation of so many iconic dishes because it builds layers of natural sweetness and depth.
As these vegetables cook slowly with herbs and the juices from the meat, they soften and release their flavor, becoming the backbone of a beautiful sauce. Their sweetness balances the richness of the beef while giving the sauce body and warmth.
Roast Beef with Vegetables and Roasted Potatoes
A classic roast beef recipe where carrots, onion, celery, and herbs melt into a rich, aromatic sauce that brings comforting flavor to every bite.
4
servings15
minutes40
minutesKeep the screen of your device on
Ingredients
- Roast Beef
3 lb 3 Beef roast (top round, rump, or sirloin tip)
1 1 Small Onion, Chopped
2 2 Large Carrot, Chopped
2 2 Celery Stalk, Chopped
2 tbsp 2 Salted Butter
1 Cup 1 Beef Broth
1/2 Cup 1/2 Dry White Wine
2 2 Sprig Rosemary
3 3 2–3 sprigs thyme
1 1 Sage Sprig
1 1 Clove of Garlic
2 tbsp 2 Extra Virgin Olive Oil
1 tbsp 1 All-purpose Flour
1 tbsp 1 Kosher Slat
- Roast Beef Seasoning
3 tbsp 3 Black Pepper
3 tbsp 3 Salt
2 tbsp 2 Extra Virgin Oil
- Roasted Potatoes
2 lb 2 Yellow Potatoes
10 10 Sage leaves, Fresh
10 10 Rosemary Sprigs, Fresh
10 10 Thyme Sprigs, Fresh
1/2 cup 1/2 Extra Virgin Olive Oil
2 2 Cloves of Garlic
2 tbsp 2 Kosher salt
Directions
- Start by chopping the carrot, celery, onion, sage, rosemary, and thyme all together with a mixer. Set them apart. (1)
- Pat the roast dry, coat with olive oil, and season generously with salt and pepper, or with your preferred seasoning (2). Heat olive oil in a pot over medium-high heat. (3)
- Sear the beef on all sides until deeply browned (about 3–4 minutes per side). (4)-(5).
- Deglaze with white wine, scraping up the browned bits. (6) When the wine has evaporated, remove the beef and set it aside.
- In the same pot, add the butter and garlic. Let it melt. Add the vegetable mix (7) and flour. (8) Stir and let it cook for 5–8 minutes until they soften.
- Return the beef to the pot. Pour in the broth; (9) the liquid should come about halfway up the roast.
- Bring it to a simmer and cook it for 20 minutes or more, depending on the desired beef temperature.
For sliceable, tender meat: internal temp around 135–145°F.
For fall-apart soft: continue cooking until about 200°F. - Once the beef reaches the desired internal temperature, remove it and set it aside. (10) Reduce the vegetable mixture on the stove until slightly thicker. Remove the garlic and adjust the seasoning with salt. (11)
- Thinly slice the roast.(12) Spoon the warm vegetable–herb sauce over the beef. Serve it warm.
- Roasted Potatoes
- Peel and cut the potatoes into evenly sized chunks (about 1½ inches). Bring a large pot of water to a boil.
- Add the potatoes and cook for 8–10 minutes, until the edges begin to soften but the centers are still firm.
- Drain well and let them steam-dry for 1–2 minutes.
- In a food processor, add: Sage leaves, Rosemary leaves, Thyme leaves, Garlic cloves, ½ cup extra virgin olive oil, and salt. Blend until smooth and bright green.
- Transfer the drained potatoes to a bowl. Pour the herb oil over the potatoes. Toss very well, making sure every piece is coated in the green herb mixture.
- Transfer the seasoned potatoes to a large baking tray covered with parchment paper. Spread the potatoes in a single, uncrowded layer.
- Roast at 425°F (220°C) for 35–45 minutes, flipping halfway.
- They’re ready when deeply golden, crispy on the outside, and soft inside.
