roast beef with mashed potatoes – Page 2

Step-by-Step Directions

Preheat the oven: Preheat your oven to 450°F (230°C).
Season the beef: Rub the beef with olive oil, garlic, salt, pepper, rosemary, and thyme. Make sure the seasoning covers all sides of the roast.
Roast: Place the beef on a rack in a roasting pan. Roast at 450°F (230°C) for 15 minutes to sear the outside, then reduce the oven temperature to 350°F (175°C). Continue roasting for about 15-20 minutes per pound for medium-rare, or until the internal temperature reaches 135°F (57°C). For medium, roast until the temperature reaches 145°F (63°C).
Rest: Remove the beef from the oven and cover it loosely with foil. Let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring tender, juicy slices.

Boil the potatoes: While the beef is roasting, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes.
Mash: Drain the potatoes and return them to the pot. Add the butter and cream, then mash until smooth and creamy. Season with salt and pepper to taste.
Keep warm: Cover the pot and keep the mashed potatoes warm until ready to serve.

Make a roux: After the beef has roasted, use the drippings from the pan or melt butter in a small saucepan. Stir in the flour and cook for 1-2 minutes to create a roux.
Add broth: Gradually add the beef broth, whisking continuously to avoid lumps. Add Worcestershire sauce, then simmer until thickened, about 5 minutes. Season with salt and pepper to taste.

Slice the beef: After the resting period, slice the beef against the grain into thin, even slices.
Serve: Plate the roast beef alongside the mashed potatoes and spoon gravy over the top. Enjoy with your favorite side vegetables or Yorkshire pudding.

Choosing the Right Cut: Rib roast is ideal for special occasions due to its marbling and tenderness. Top round is leaner and more affordable, making it great for weeknight meals.
Resting the Meat: Don’t skip the resting step! It’s essential for juicy and tender roast beef. Resting also makes slicing easier.
Mashed Potato Tips: For the fluffiest mashed potatoes, use Yukon Gold or Russet potatoes, which have a higher starch content. Warm your cream and butter before adding to the potatoes for the best texture.
Gravy Variations: You can add a splash of red wine or a teaspoon of Dijon mustard to the gravy for extra flavor. If you don’t have drippings, beef broth or bouillon works as a base for the gravy.

Refrigeration: Store leftover roast beef and mashed potatoes in an airtight container in the fridge for up to 3 days.
Reheating Roast Beef: To reheat, place the beef in a 300°F (150°C) oven for about 10-15 minutes, or until warmed through.
Reheating Mashed Potatoes: You can reheat mashed potatoes on the stovetop or in the microwave. Add a splash of milk or cream to loosen them up as they tend to thicken when cooled.

While Roast Beef with Mashed Potatoes is satisfying on its own, you can add some complementary sides and drinks for a complete meal:

Sides: Yorkshire puddings, roasted carrots, steamed green beans, or sautéed spinach all make excellent additions. A crisp green salad with a light vinaigrette can balance the richness of the meal.
Drinks: A bold red wine, such as Cabernet Sauvignon or Malbec, pairs beautifully with roast beef. If you prefer beer, a robust stout or a dark ale will complement the flavors. For non-alcoholic options, try a sparkling water with lemon or an iced black tea.