Herb-Crusted Roast Beef with Roasted Sweet Potatoes Step-by-step instructions

Before you start

Before beginning the cooking process, remove the beef roast from the refrigerator and let it sit at room temperature for no more than 30 minutes to take the chill off, ensuring even cooking. Peel the sweet potatoes and cut them into uniform one-inch cubes so they roast at an equal rate. Gather the herb seasoning so everything is within easy reach.

Instructions

Herb Rub and Roast Preparation

1. 1Prep and Herb Rub
   Preheat the oven to 425°F (218°C). Rub two tablespoons of the herb seasoning evenly over the entire surface of the beef roast, pressing it firmly so it adheres to create a thick, flavorful crust.
   Look for The roast should be completely and evenly coated with the herb seasoning.
   Tip Pat the beef roast dry with paper towels before applying the rub to help the seasoning stick better.

At the end of this initial preparation phase, the beef roast should be completely and evenly coated in the herb seasoning, with no bare patches remaining on the meat. The oven should be fully preheated to the high starting temperature, filling the kitchen with the clean, warm scent of seasoned herbs. The sweet potatoes should be neatly cubed and ready on the side.

Searing and Initial Roasting

2. 2Sear and Initial Roast
   Place the herb-rubbed beef roast in the center of a large, heavy-duty rimmed baking sheet. Roast in the preheated oven for 15 minutes to sear the meat and establish the crust. Lower the oven temperature to 325°F (163°C) and continue cooking for 30 minutes while preparing the vegetables.
   Look for The outer crust should begin to brown and smell highly aromatic.
   Tip Do not skip the high-heat start as it seals in the juices and creates a beautiful crust.

At the end of this roasting phase, the exterior of the beef roast will have developed a beautiful, sizzling brown crust that smells intensely of roasted herbs.

You will hear a gentle, steady sizzling sound as the outer fat renders down onto the baking sheet. The interior of the meat remains raw and cool, ready for the temperature reduction and the addition of the vegetables.

Adding Vegetables and Final Roast

3. 3Add Vegetables
   In a medium bowl, toss the cubed sweet potatoes with the remaining one tablespoon of herb seasoning until well coated. Carefully arrange the sweet potato cubes in a single layer on the baking sheet around the partially roasted beef.
   Look for The sweet potatoes should be spread out evenly without overlapping too much.
   Tip Cut the potatoes to uniform sizes to ensure they cook at the same rate.
4. 4Final Roast and Rest
   Return the baking sheet to the oven and roast for an additional 25 to 30 minutes, or until the sweet potatoes are tender and the beef roast reaches an internal temperature of 145°F (63°C) for medium-rare. Transfer the roast to a clean cutting board and let it rest for at least 3 minutes before slicing.
   Look for The sweet potatoes should be tender and caramelized, and the beef sliced easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Always use a meat thermometer to check the temperature of the thickest part of the roast.

At the end of this final phase, the sweet potatoes will be deeply caramelized on the edges, tender to the touch of a fork, and coated in savory drippings. The roast beef will have a magnificent, dark herb crust.

When sliced, the meat will reveal a juicy, perfectly cooked interior. The kitchen will be filled with a rich, comforting aroma of roasted meat and sweet, caramelized vegetables.

Common mistakes

One of the most common errors is slicing the roast beef immediately after removing it from the oven. Slicing too early causes all the trapped, pressurized juices to run out onto the cutting board, leaving the meat dry and tough.

Another frequent mistake is overcrowding the baking sheet with sweet potatoes, which traps steam and prevents them from caramelizing. Ensure there is plenty of space around the roast and the potato cubes so they roast rather than steam.

How to tell it’s done

To determine perfect doneness, always rely on an instant-read meat thermometer inserted into the thickest part of the roast. For a juicy medium-rare center, the thermometer must read 145°F (63°C).

Once this temperature is reached, transfer the roast to a clean cutting board and let it rest for at least 3 minutes before slicing. This resting period allows the muscle fibers to relax and reabsorb the delicious juices.

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