Roast Beef with Potatoes and Carrots Recipe
This classic Roast Beef and Potatoes recipe features a succulent top sirloin roast with a crispy, flavorful crust, perfectly roasted Yukon Gold potatoes and carrots, and a rich homemade gravy made from the pan drippings. The meat is seared to lock in juices, then oven-roasted to medium rare, accompanied by tender vegetables infused with garlic and rosemary.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 30 mins
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Beef Roast
- 3 lb top sirloin roast
- 3 tbsp beef tallow (divided)
- 2 tbsp coarse kosher salt
- 1 tbsp cracked black pepper
Vegetables
- 2 lbs Yukon Gold potatoes, peeled and halved
- 1 lb large carrots, peeled and cut into 2 inch chunks
- 4 sprigs fresh rosemary
- 6 cloves garlic, smashed
Gravy
- 2 cups beef bone broth
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
Instructions
- Preheat and Parboil Potatoes: Preheat your oven to 400°F (200°C). Place the peeled and halved Yukon Gold potatoes in a pot of salted water and boil for about 8 minutes until the edges are softened but the centers remain firm.
- Prepare and Season Roast: Pat the top sirloin roast completely dry with paper towels to ensure a good sear. Rub 1 tablespoon of beef tallow over the roast, then season generously with coarse kosher salt and cracked black pepper, coating all sides evenly.
- Sear the Roast: Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of beef tallow. Once hot, sear the roast for 3 minutes on each side until a deep, golden-brown crust forms, sealing in the juices.
- Arrange Vegetables and Roast in Pan: Place the parboiled potatoes and carrots in a large roasting pan, arranging them around the seared roast. Scatter the smashed garlic cloves and rosemary sprigs over the vegetables for added aroma and flavor.
- Roast in Oven: Transfer the roasting pan to the preheated oven. Roast for approximately 1 hour and 10 minutes, or until the internal temperature of the roast reaches 135°F for medium-rare doneness.
- Rest the Roast and Crisp Vegetables: Remove the roast from the pan and let it rest for 15-20 minutes to allow juices to redistribute. Meanwhile, move the vegetables to the top oven rack if needed to finish crisping.
- Make the Gravy: Place the roasting pan with pan drippings on the stove over medium heat. Whisk in the flour carefully to form a paste, then gradually whisk in the beef bone broth and Worcestershire sauce. Simmer and stir until the gravy thickens to a smooth consistency.
Notes
- Resting the roast is crucial for juicy meat—do not skip this step.
- Use a meat thermometer to ensure perfect doneness; 135°F is ideal for medium rare.
- Parboiling potatoes softens them slightly so they roast perfectly without raw centers.
- The pan gravy can be strained for a smoother texture if desired.
- Substitute beef tallow with vegetable oil if unavailable, but tallow adds authentic flavor.
- Leftover roast beef can be stored refrigerated for up to 3 days.
