roast beef and roast potatoes

Ingredients for Roast Beef and Potatoes

Here’s what you’ll need to make this classic dish:

For the Roast Beef:

• 4 lb beef roast (ribeye, sirloin, or top rump work well)
• 3-4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• Salt and pepper, to taste

For the Roast Potatoes:

• 6-8 large potatoes (Yukon Gold or Maris Piper are great choices)
• 3 tbsp olive oil or beef dripping
• 2 cloves garlic, smashed
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• Salt and pepper, to taste

---

Step-by-Step Directions

1. Prepare the Roast Beef

1. Preheat your oven to 425°F (220°C).
2. Season the beef: Rub the roast with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Make sure the seasoning is evenly spread over the entire surface of the beef.
3. Roast the beef: Place the roast in a roasting pan on a rack, fat side up. This allows air to circulate and the roast to cook evenly. Roast at 425°F for 15 minutes, then lower the temperature to 350°F (175°C) and continue roasting for about 15-20 minutes per pound for medium-rare. Use a meat thermometer to check for doneness:
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
   • Well-done: 155°F (68°C)
4. Rest the beef: Once the roast reaches the desired internal temperature, remove it from the oven, cover loosely with foil, and let it rest for at least 15 minutes. Resting allows the juices to redistribute, keeping the meat tender.