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Avatar photoJohnson Maya

Perfect Roast Beef Recipe with Creamy Mashed Potatoes

Tender, juicy roast beef with a crisp herb crust and golden gravy—perfectly paired with creamy mashed potatoes. This classic American and British-inspired dish delivers comfort and celebration in every bite.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 3–4 lb (1.4–1.8 kg) boneless beef rib roast or top round, tied
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 large onion, quartered
  • 2 cups beef broth
  • FOR THE MASHED POTATOES:
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
  • 4 tbsp (56g) unsalted butter
  • 1/2 cup (120ml) warm whole milk
  • Salt and white pepper to taste
  • FOR THE BEEF GRAVY:
  • Pan drippings from roast
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1/4 cup red wine (optional)
  • 1 tbsp butter (optional)

Equipment

  • Roasting pan
  • Meat thermometer
  • Whisk
  • Potato masher
  • Cutting board
  • Mixing bowl

Method
 

  1. roast beef recipe recipeCard1
  2. Remove the beef from the refrigerator and let it sit at room temperature for 60 minutes. Pat dry with paper towels. In a small bowl, mix minced garlic, rosemary, kosher salt, and black pepper. Rub this mixture all over the roast, ensuring even coverage.
  3. Preheat the oven to 450°F (230°C). Heat olive oil in a large roasting pan over medium-high heat. Sear the roast on all sides for 3–4 minutes per side until a deep brown crust forms. This develops essential flavor through the Maillard reaction.
  4. Reduce oven temperature to 325°F (165°C). Place quartered onions in the pan to create a natural rack. Set the seared roast on top. Pour 2 cups of beef broth around (not over) the roast. Insert a meat thermometer into the thickest part, avoiding fat.
  5. Roast uncovered for 1.5 to 2 hours, depending on size and desired doneness. Remove at 125°F for rare, 135°F for medium-rare. The temperature will rise 5–10°F during resting.
  6. Transfer the roast to a cutting board, tent with foil, and rest for 15–20 minutes. This allows juices to redistribute, ensuring moist slices.
  7. While resting, make gravy: Skim excess fat from pan, leaving 2 tbsp. Whisk in 2 tbsp flour and cook 1–2 minutes. Gradually whisk in broth and wine (if using). Simultaneously, boil potatoes for mashed potatoes until tender, then mash with butter, milk, salt, and pepper.

Nutrition

Calories: 320 | Carbohydrates: 2 | Protein: 26 | Fat: 20 | Sugar: 1

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of broth to restore moisture.
MAKE AHEAD: The roast can be seasoned and seared 1 day in advance. Cool and refrigerate. Bring to room temperature 60 minutes before roasting.
SUBSTITUTIONS: Use top round for a leaner cut. Substitute beef broth with mushroom broth for depth. Omit wine for a non-alcoholic version.
PRO TIPS: Always rest the meat—slicing too soon releases juices and dries the beef. Use a meat thermometer for perfect doneness. Dry the roast thoroughly before seasoning for better browning.
SERVING SUGGESTIONS: Serve with creamy mashed potatoes, roasted carrots, and a glass of full-bodied red wine. Ideal for Sunday dinners or holiday gatherings.
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