Garlic Herb Roast Beef with Potatoes & Carrots Tips, FAQ & printable recipe

Tips for success

For the most accurate temperature reading, insert the meat thermometer into the thickest part of the roast, avoiding any bones or fat.

If you don't have a thermometer, you can use the touch test: a medium-rare roast should feel slightly firm but give a little when pressed. Remember that the temperature will rise about 5°F (3°C) during resting, so remove the roast from the oven a few degrees early.

To make the pan juices into a simple gravy, remove the roast and vegetables from the pan, then place the pan over medium heat. Whisk in a tablespoon of flour or cornstarch mixed with a little water, and simmer until thickened. Season with salt and pepper to taste. This is an easy way to elevate the dish without extra steps.

Variations

• Herb Crusted Prime Rib: For a special occasion, use a prime rib roast instead of chuck. Increase the oven temperature to 450°F (230°C) for the first 15 minutes, then reduce to 325°F (165°C) and roast until the desired doneness. The cooking time will be shorter for a larger roast.
• Root Vegetable Medley: Swap some of the potatoes and carrots for other root vegetables like parsnips, turnips, or sweet potatoes. Cut them into similar-sized pieces and adjust the roasting time as needed. The sweetness of parsnips pairs beautifully with the garlic and herbs.
• Red Wine Pan Sauce: After removing the roast and vegetables, deglaze the pan with 1/2 cup of red wine, scraping up the browned bits. Simmer until reduced by half, then add 1 cup of beef broth and continue to simmer until slightly thickened. Strain and serve over the sliced meat.
• Spicy Garlic Herb Rub: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper to the garlic herb rub for a smoky, spicy kick. This works especially well with a chuck roast or brisket. Adjust the amount of cayenne to suit your heat preference.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to avoid drying out.

Freezer

Freeze cooked roast beef and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F (175°C) oven, covered with foil, until heated through. Add a splash of broth to keep the meat moist.

Leftover roast beef and vegetables can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a baking dish with a little beef broth, cover with foil, and warm in a 350°F (175°C) oven until heated through. The vegetables can be reheated in the microwave or in a skillet with a splash of broth.

The garlic herb rub can be prepared up to 2 days in advance and stored in the refrigerator. You can also rub the roast with the herb mixture and refrigerate it overnight for deeper flavor.

The vegetables can be washed and cut a day ahead, stored in a sealed container in the fridge. This makes it easy to assemble the dish just before roasting.

Serving ideas

Serve the garlic herb roast beef with potatoes and carrots as the centerpiece of a hearty dinner. Pair it with a simple green salad or steamed green beans for a pop of color and freshness.

A crusty bread is perfect for sopping up the savory pan juices. This dish is generous enough to feed a crowd, making it ideal for holidays or family gatherings.

For a more formal presentation, slice the roast and arrange it on a large platter, with the potatoes and carrots artfully scattered around.

Spoon some of the pan juices over the top and garnish with a sprig of fresh rosemary or thyme. The leftovers are wonderful in sandwiches the next day, piled high on bread with a smear of horseradish sauce.

Frequently asked questions

Recipe card

Garlic Herb Roast Beef with Potatoes & Carrots

Prep 15 minCook 1 h 30 minRest 10 minTotal 1 h 55 minServes 6

Ingredients

• 3 lb beef chuck roast
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup beef broth
• 1 1/2 lb baby potatoes
• 1 lb baby carrots

Instructions

1. In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, olive oil, kosher salt, and black pepper. Stir to form a thick paste. Pat the beef chuck roast dry with paper towels and rub the herb mixture all over the meat, pressing gently to adhere.
2. Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a splash of olive oil (or use the oil from the rub). Sear the roast on all sides until deeply browned, about 3-4 minutes per side. This builds a flavorful crust.
3. Pour the beef broth into the pan around the roast. Add the baby potatoes and baby carrots, arranging them around the meat. Bring the liquid to a simmer.
4. Transfer the pan to an oven preheated to 350°F (175°C). Roast uncovered, basting the meat with the pan juices every 20 minutes, until the internal temperature of the roast reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. This will take about 1 to 1 1/2 hours, depending on the size of the roast. Let it rest for 3 minutes before slicing.
5. Once the roast reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 3 minutes. This allows the juices to redistribute throughout the meat.
6. After resting, slice the roast against the grain into thin slices. Arrange the slices on a platter with the roasted potatoes and carrots. Spoon some of the pan juices over the meat and vegetables before serving.

Estimated nutrition per serving

Calories

540

Protein

45 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.