Roast Beef and Vegetables Try THIS Easy Recipe!

Gather around the table for a truly timeless and comforting classic: Roast Beef and Vegetables with Au Jus! This elegant yet approachable dish embodies the essence of a traditional Sunday dinner, bringing together a perfectly roasted, tender cut of beef, surrounded by sweet, caramelized root vegetables, all bathed in its own rich, savory pan drippings transformed into a glorious “au jus.” Every component cooks harmoniously in the oven, infusing each bite with depth and warmth. This recipe promises not only a spectacularly flavorful meal but also the delightful aroma of a home-cooked feast, creating cherished memories and satisfying even the most discerning palates. It’s a culinary hug in a bowl, perfect for family gatherings, holiday celebrations, or a comforting weekend treat.

Ingredients:

For the Roast Beef:

• 2-3 pound beef roast (chuck roast, bottom round, or sirloin tip roast work well)
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Vegetables:

• 1½ pounds baby potatoes, halved (or medium potatoes, quartered)
• 1 pound carrots, peeled and cut into 1-inch chunks
• 1 large yellow onion, cut into thick wedges
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Optional: 1 cup cremini mushrooms, halved

For the Au Jus:

• 2 cups beef broth
• Pan drippings from the roast
• 1 tablespoon cornstarch (optional, for slightly thicker jus)
• 2 tablespoons cold water (if using cornstarch)

For Garnish (Optional):

• Fresh parsley, chopped

Step-by-Step Instructions:

1. Prepare the Roast Beef:
   • Pat the beef roast thoroughly dry with paper towels. This helps achieve a better sear.
   • In a small bowl, combine 1 tablespoon olive oil, Worcestershire sauce, dried rosemary, dried thyme, garlic powder, onion powder, 1 teaspoon salt, and ½ teaspoon black pepper.
   • Rub this mixture all over the beef roast, ensuring it’s evenly coated.
   • For best results, let the seasoned roast sit at room temperature for 30-60 minutes before cooking.
2. Preheat Oven and Sear Roast (Optional but Recommended):
   • Preheat your oven to 375°F (190°C).
   • (Optional but recommended for flavor and crust): Heat 1 tablespoon of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pan over medium-high heat until shimmering. Sear the beef roast on all sides until nicely browned (about 2-3 minutes per side). This step locks in flavor. Remove roast from pan and set aside.
3. Prepare and Season Vegetables:
   • In a large bowl, combine the halved baby potatoes, carrots, and onion wedges (and mushrooms, if using).
   • Drizzle with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until the vegetables are evenly coated.
4. Assemble and Roast:
   • If you seared the beef, place it back into the Dutch oven (or transfer to a large roasting pan if you skipped searing).
   • Arrange the seasoned vegetables around the roast beef in the roasting pan. Try to spread them in a single layer for even roasting.
   • Pour ½ cup of beef broth into the bottom of the roasting pan (this helps prevent burning and contributes to the au jus).
   • Place the roasting pan in the preheated oven.
   • Roast for approximately 1 hour and 15 minutes to 1 hour and 45 minutes, depending on the size of your roast and desired doneness.
     • Rare: 125-130°F (52-54°C)
     • Medium-Rare: 130-135°F (54-57°C)
     • Medium: 135-140°F (57-60°C)
   • Use a meat thermometer inserted into the thickest part of the roast to check for doneness. The vegetables should be tender and lightly caramelized.
5. Rest the Roast:
   • Once the roast reaches your desired internal temperature, carefully remove the pan from the oven.
   • Transfer the roast beef to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes before slicing. This is crucial for juicy, tender meat. The internal temperature will rise a few degrees during resting.
   • Keep the roasted vegetables warm in the oven (if needed, at a lower temperature) or cover them loosely.
6. Make the Au Jus:
   • While the roast is resting, place the roasting pan (with all the pan drippings and remaining broth) on the stovetop over medium heat.
   • Pour in the remaining 1½ cups of beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon (this is where the flavor is!).
   • Simmer for 5-7 minutes, allowing the liquid to reduce slightly and flavors to concentrate.
   • (Optional, for thicker jus): In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering au jus. Cook for another 1-2 minutes, stirring constantly, until the jus thickens slightly to your desired consistency.
   • Taste and adjust seasoning if necessary. Strain the au jus through a fine-mesh sieve into a serving pitcher or bowl for a smoother consistency.
7. Slice and Serve:
   • Slice the rested roast beef against the grain into desired thickness.
   • Arrange the sliced beef and roasted vegetables on a serving platter.
   • Garnish with fresh chopped parsley if using.
   • Serve warm, with the rich au jus on the side for pouring over the beef and vegetables.

Tips, Variations, and Storage:

• Meat Thermometer is Key: For perfectly cooked roast beef, an internal meat thermometer is essential.
• Resting Time: Do NOT skip resting the meat! It allows the juices to redistribute, ensuring a tender and moist roast.
• Vegetable Variety: Feel free to add or swap other root vegetables like parsnips, sweet potatoes, or even Brussels sprouts during the last 20-30 minutes of roasting.
• Garlic Cloves: Add 4-5 whole, unpeeled garlic cloves to the pan with the vegetables for extra aroma. They become soft and spreadable.
• Herb Freshness: Use 1 tablespoon of fresh chopped rosemary and thyme instead of dried for a more vibrant herbal flavor.
• Leftovers: Store leftover roast beef and vegetables in separate airtight containers in the refrigerator for 3-4 days. Store au jus separately.
• Reheating: Reheat sliced beef gently in a pan with some au jus to prevent it from drying out. Reheat vegetables in the oven or microwave.

Pairings:

• Potatoes: While potatoes are roasted with the dish, mashed potatoes are also a classic side for soaking up au jus.
• Bread: Crusty rolls or a baguette are excellent for dipping into the flavorful au jus.
• Salad: A simple green salad with a light vinaigrette would offer a refreshing contrast.
• Wine: A bold red wine such as Cabernet Sauvignon, Malbec, or a full-bodied Merlot would be perfect with roast beef.
• Dessert: A classic apple pie or a rich chocolate cake would be a delightful finish.

Quick Info:

• Prep Time: 20 minutes (plus 30-60 min optional resting for beef)
• Cook Time: 1 hour 15 minutes – 1 hour 45 minutes (depending on doneness)
• Rest Time: 15-20 minutes
• Total Time: Approx. 2-3 hours
• Servings: 6-8
• Cuisine: American / European-inspired
• Effort Level: Medium