Roast beef dinner cooked to perfection with mashed potatoes and peas and carrots. This roast beef is so tender and juicy you wont believe it! It’s very easy to make and accompanied with au jus made from the meat drippings, mashed potatoes, gravy and buttery peas and carrots, whats not to love.
3lb. boneless beef tip roast
2 teas. salt
1 teas. pepper
1 1/2 teas. onion powder
1/2 teas. garlic powder
2 teas. dry oregano
2 teas. dry parsley
1 tbsp. vegetable or corn oil (for cooking)
1 teas. corn starch (better) or flour
Method: Roast Beef
Preheat your oven to 350 degrees.
Mix the salt, pepper, onion powder, garlic powder, oregano and parsley in a small bowl. Sprinkle it on all sides of the meat. This is best done on a cutting board as most of the seasoning will fall off. Using your hands, “rub” the meat around the cutting board as this will pick up most of the seasoning and rub it into the meat evenly.
Heat a medium to large “oven safe” skillet to high heat and add the oil (corn oil is better as it has a higher “smoke point”). Using a pair of tongs, carefully place your roast in the pan. Be careful as it may splatter from the high heat. Sear the roast on all sides. This will take about 2 minutes a side.
Because of the shape of the roast you may have to lean it up against the side of the pan on a few sides to ensure even searing. Make sure to sear the two end sides as well. There should be a total of 6 sides to be seared. This will take about 12 minutes at 2 minutes a side.
After searing on all sides, place the roast flat, remove from heat and cover with a large dome lid or foil. Try not to let your cover touch the top side of the roast.
Place in your preheated oven and roast for 50 to 55 minutes for medium rare (internal temperature 145 degrees). If you like medium to medium well, roast for about 1 hour to 1:10 (internal temperature 155 degrees).
Remove the roast from the oven but do not uncover it as it is still cooking. Let it rest at least 30-45 minutes, 1 to 1:15 is best or until the roast has cooled till it’s only “warm” to the touch. This allows the juices of the meat to distribute back into the meat. If you try to cut into it right away the juices will flow out leaving you with a tough roast and a pool of juice. The rest time is crucial to having a very tender roast so please don’t skip this step.
After the rest period, remove your roast to a cutting board for slicing.
Pour the leftover pan drippings into a cup or bowl leaving about a teaspooon of liquid in the skillet, we’ll need it in a few minutes and there is a lot of flavor in it. All of those little bits on the bottom have a great deal of flavor that you can use to make a quick and very flavorful “au jus” (beef juice). After the cup of liquid sits for a few minutes, the fat will come to the top. Skim that off.
Return the skillet to a burner set to medium heat and add the corn starch. Stir for about a minute to cook the corn starch. This is kind of like making a roux. Add the skimmed broth back to the skillet and bring to a boil. Remove from heat, it’s ready to pour over the sliced meat.
4 carrots (peeled and sliced on the bias)
1 1/3 cup frozen peas
3/4 cube butter or margarine
1/4 teas. salt
1/8 teas. pepper
Method: Peas and Carrots
Peel and slice your carrots.
Melt the butter in a 2qt. sauce pan over medium low heat.
Add the carrots, salt and pepper and saute, covered (stirring occasionally) for 20 to 30 minutes or until the carrots are soft and tender.
Add the peas and cook for another 8 to 10 minutes, until heated all the way through. Serve.
Ingredients: Mashed Potatoes
4-5 russet potatoes (peeled and cubed)
1 stick butter or margarine
1/2 cup milk or cream
salt and pepper to taste
water for boiling
Method: Mashed Potatoes
Add your cubed potatoes to a 3-5qt sauce pan. Add cold water to cover by about an inch. Do not add potatoes to boiling water as the outside will cook too fast, leaving the inside raw. It is best to heat the water and potatoes at the same time so the potatoes will cook through evenly.
Bring the water and potatoes to a boil and add a teaspoon of salt. Boil for 20-25 minutes or until a fork inserted into the middle of a cube goes in and out easily.
Drain the potatoes and add to a large mixing bowl add the milk, butter, salt and pepper and mash. Serve
For a very simple beef gravy:
1/2 cube butter or margarine 2 tbsp. flour
2 1/2 cups beef broth 1/8 teas. dry oregano
1/8 teas. garlic powder 1/8 teas. dry marjoram
1/8 teas. onion powder salt and pepper to taste
Method: Easy beef gravy
Melt the butter in a 1qt. sauce pan over low heat. Add the flour and stir. Stir often for about 5 minutes. This will cook the flour and give you a nice roux. Add the broth a little at a time and keep stirring. By adding a little bit of broth and then stirring you’ll notice the roux get thick, smooth and creamy at first. This is what you want, it will ensure you’ll have no lumps in the gravy. Continue to add the broth until gone. Add the seasoning and bring to a boil. Lower the heat until it just bubbles nicely. Simmer for 10-15 minutes to incorporate the flavors. Serve
This is like a prime rib dinner without the high price. The roast beef is extremely moist and tender. The au jus is perfect right over the top. The peas and carrots are buttery and the mashed potatoes and gravy are delicious! Add a warm dinner roll and salad and you’ve got a great roast beef dinner any time of year! Easy to make and only takes a little over an hour. Enjoy!
Thanks for stopping by and I hope you’ll give it a try.