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–+ servings
Roast beef recipe.

Classic Roast Beef

This Classic Roast Beef recipe is a timeless treasure that brings the best out of a quality piece of beef with its tender, juicy, and flavorful outcome. Perfected in the oven, this dish makes for a hearty main that's perfect for family dinners or festive occasions.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Cost $28
Course Dinner, Main Course
Cuisine American, British
Servings 6
Calories 710 kcal

Equipment

  • Roasting pan
  • Meat thermometer

Ingredients

  • 2 kg beef roast top round or rib roast
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 500 g baby potatoes optional
  • Carrots cut into chunks (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Rub the beef roast with olive oil, then season generously with salt and black pepper.
    2 kg beef roast, 2 tablespoons olive oil, Salt and black pepper to taste
  • Combine minced garlic, rosemary, and thyme. Rub the mixture all over the beef roast.
    2 cloves garlic, 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme
  • Place the beef on the roasting pan. If using, scatter baby potatoes and carrots around the beef.
    500 g baby potatoes, Carrots
  • Roast in the preheated oven for about 1 hour 30 minutes, or until a meat thermometer inserted into the center reads 135°F (57°C) for medium-rare. Adjust cooking time for your preferred doneness.
  • Remove the roast from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the roast.
  • Slice the roast and serve with the roasted vegetables.

Notes

The resting time is crucial in this recipe. It allows the juices to redistribute, resulting in a moist and flavorful roast.

Nutrition

Calories: 710kcalCarbohydrates: 16gProtein: 66gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 230mgSodium: 276mgPotassium: 1480mgFiber: 2gSugar: 1gVitamin A: 175IUVitamin B1: 0.3mgVitamin B2: 1mgVitamin B3: 15mgVitamin B5: 2mgVitamin B6: 2mgVitamin B12: 9µgVitamin C: 21mgVitamin D: 0.3µgVitamin E: 1mgVitamin K: 9µgCalcium: 80mgCopper: 0.3mgFolate: 25µgIron: 8mgManganese: 0.2mgMagnesium: 87mgPhosphorus: 682mgZinc: 25mg
Keyword Beef, Dairy-Free, Holiday, Roast, Sunday
Tried this recipe?Let us know how it was!
Classic Roast Beef - Atomieats
Go Back
–+ servings
Roast beef recipe.

Classic Roast Beef

This Classic Roast Beef recipe is a timeless treasure that brings the best out of a quality piece of beef with its tender, juicy, and flavorful outcome. Perfected in the oven, this dish makes for a hearty main that's perfect for family dinners or festive occasions.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Cost $28
Course Dinner, Main Course
Cuisine American, British
Servings 6
Calories 710 kcal

Equipment

  • Roasting pan
  • Meat thermometer

Ingredients

  • 2 kg beef roast top round or rib roast
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 500 g baby potatoes optional
  • Carrots cut into chunks (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Rub the beef roast with olive oil, then season generously with salt and black pepper.
    2 kg beef roast, 2 tablespoons olive oil, Salt and black pepper to taste
  • Combine minced garlic, rosemary, and thyme. Rub the mixture all over the beef roast.
    2 cloves garlic, 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme
  • Place the beef on the roasting pan. If using, scatter baby potatoes and carrots around the beef.
    500 g baby potatoes, Carrots
  • Roast in the preheated oven for about 1 hour 30 minutes, or until a meat thermometer inserted into the center reads 135°F (57°C) for medium-rare. Adjust cooking time for your preferred doneness.
  • Remove the roast from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the roast.
  • Slice the roast and serve with the roasted vegetables.

Notes

The resting time is crucial in this recipe. It allows the juices to redistribute, resulting in a moist and flavorful roast.

Nutrition

Calories: 710kcalCarbohydrates: 16gProtein: 66gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 230mgSodium: 276mgPotassium: 1480mgFiber: 2gSugar: 1gVitamin A: 175IUVitamin B1: 0.3mgVitamin B2: 1mgVitamin B3: 15mgVitamin B5: 2mgVitamin B6: 2mgVitamin B12: 9µgVitamin C: 21mgVitamin D: 0.3µgVitamin E: 1mgVitamin K: 9µgCalcium: 80mgCopper: 0.3mgFolate: 25µgIron: 8mgManganese: 0.2mgMagnesium: 87mgPhosphorus: 682mgZinc: 25mg
Keyword Beef, Dairy-Free, Holiday, Roast, Sunday
Tried this recipe?Let us know how it was!