Garlic Herb Roast Beef with Potatoes and Carrots Step-by-step instructions

Before you start

Before you begin cooking, gather all your ingredients and equipment to ensure a smooth process. Take the beef roast out of the refrigerator about 30 minutes before roasting to take the chill off, which helps it cook more evenly.

Wash the baby potatoes and carrots thoroughly. Peel the carrots and cut them into thick, uniform chunks so they cook at the same rate as the potatoes. Measure out your garlic herb seasoning and beef broth so everything is ready to go.

Instructions

Prep and Seasoning

1. 1Season the Beef Roast
   Preheat the oven to 325°F (163°C). Pat the beef roast dry with paper towels. Rub the beef roast with the garlic herb seasoning all over the surface, pressing it into the meat to form a flavorful crust.
   Look for The roast should be completely coated.
   Tip Patting the meat dry helps the seasoning stick better.
2. 2Arrange the Vegetables
   Place the baby potatoes and carrots in a large ceramic baking dish. Pour the beef broth into the bottom of the dish to keep everything moist during the roasting process.
   Look for The broth should cover the bottom of the dish.
   Tip Keep the vegetables in a single layer around the roast for even cooking.

At the end of this phase, the beef roast should be completely and evenly coated in the fragrant garlic herb rub, showing no bare spots. The baby potatoes and carrots should be arranged neatly around the roast in the ceramic dish. The savory beef broth should pool at the bottom of the dish, ready to create a steaming environment in the oven.

Roasting the Beef and Vegetables

3. 3Roast the Beef and Vegetables
   Nestle the seasoned beef roast in the center of the baking dish, surrounded by the potatoes and carrots. Roast in the preheated oven until the beef reaches an internal temperature of 145°F (63°C) for medium-rare. Remove the meat from the oven and let the meat rest at least 3 minutes before slicing to keep the juices locked inside.
   Look for The broth should be bubbling and the vegetables tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Baste the roast with the pan juices halfway through cooking.

As this phase finishes, your kitchen will be filled with the rich aroma of roasted garlic and beef. The beef roast will have a beautiful, deep brown caramelized crust on the outside.

The beef broth in the bottom of the dish should be bubbling gently, and the potatoes and carrots should be tender when pierced with a fork, having absorbed the savory juices.

Resting and Carving

4. 4Slice and Serve
   Transfer the rested beef roast to a cutting board. Slice the juicy roast beef against the grain into thin, tender slices. Arrange the beef slices on a platter, surrounded by the roasted baby potatoes and carrots, then drizzle everything with the savory pan juices from the baking dish.
   Look for The meat is ready to slice when it has rested.
   Tip Always slice against the grain for the most tender bites.

After resting, the beef roast will feel firm yet yielding to the touch, and the glistening juices will have settled back into the meat. When you slice the beef, it should reveal a perfectly cooked, juicy interior. The vegetables will be beautifully glazed with the pan drippings, ready to be plated alongside the tender slices of beef.

Common mistakes

One common mistake is skipping the resting period after the beef comes out of the oven. Slicing the roast immediately causes all the delicious juices to run out onto the cutting board, leaving the meat dry and tough.

Another mistake is cutting the carrots too thin; they will overcook and become mushy before the beef and potatoes are done. Finally, avoid using a dish that is too large, as the broth will spread out too thin and evaporate too quickly, burning the vegetables.

How to tell it’s done

To determine when the roast beef is perfectly done, always use an instant-read meat thermometer inserted into the thickest part of the roast. For a safe and delicious medium-rare result, the thermometer must register an internal temperature of 145°F (63°C).

Remember that the meat must rest for at least 3 minutes after cooking, during which the temperature may rise slightly and the juices will redistribute throughout the roast, ensuring every slice is tender and succulent.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest