This traditional roast beef recipe is simple to make and comes with a red wine pan sauce made from the juices left from roasting. The beef is seasoned with salt and pepper, browned in butter and olive oil, and then roasted slowly with onion, carrot, thyme, rosemary, and garlic. After resting, the roast is sliced thinly and served with the warm sauce, creamy garlic potatoes, and vegetables.
The Way We Made Roast Beef
This is the way my mother used to make roast beef, and she most often served it with creamy garlic potatoes. We didn’t have roast beef very often, so it always felt a little different from our everyday meals.
The preparation is quite simple. The beef only needs salt and pepper before it is browned on all sides. After that, it goes into the oven with some beef broth and a few simple aromatics. I use a low oven temperature and cook the roast until the internal temperature reaches 58°C (136°F). After a long rest, the meat stays juicy and is easy to slice thinly.
The vegetables and herbs in the roasting pan also serve a purpose beyond seasoning the meat. Their juices combine with the beef broth and make the base for the red wine pan sauce.
A Simple Red Wine Pan Sauce
While the roast rests, I make the sauce. A finely chopped shallot is sautéed in butter, then red wine vinegar and red wine go into the pan. After a brief boil, I add the red currant jelly and the juices from the roast and let everything simmer for about 15 minutes.
The sauce doesn’t need much else. If it becomes too thick while reducing, a little water brings it back to the right consistency. The result is a fairly light pan sauce that works well with the sliced beef and potatoes.
For serving, I arrange the thinly sliced roast on a platter and season it with a little flaky salt and freshly ground black pepper. The warm sauce goes alongside, together with creamy garlic potatoes and vegetables. I also like to serve a little red currant jelly with the beef. Its sweet tartness gives the plate another flavor without making the meal complicated.
Roast Beef for a Buffet
Roast beef is also useful when you’re preparing food for several people. You can make the roast ahead of time and slice it when you are ready to serve it. It is a traditional type of dish to find on a buffet table, where it can be served with several sauces and side dishes.
When serving it this way, the beef doesn’t necessarily need to be hot. It can be served cold or at room temperature while the sauces and side dishes are warm. This also makes it easier to put everything on the table at the same time without having to keep the meat hot.
Leftover roast beef is easy to use, too. Thin slices work well in sandwiches, and you can also cut the meat into strips or pieces and add it to a salad. So even if you make a larger roast than you need for one meal, there are several simple ways to use what remains.
If you’re looking for another way to prepare roast beef, take a look at my Make-Ahead Roast Beef with its flavorful marinade.
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Traditional Roast Beef
Equipment
- Large frying pan or skillet
- Oven dish
- Small saucepan
- Tongs
- Cutting board
- Sharp carving knife
- Instant-read thermometer
- Aluminum foil
Ingredients
For the roast beef
- 1.2 – 1.5 kg beef roast (2½–3¼ lb) (2½–3¼ lb)
- Salt
- Black pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 2-3 dl (¾–1¼) cups beef broth
- 1 onion quartered
- 1 small carrot sliced
- 3-4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 garlic clove
For the red wine pan sauce
- 1 shallot finely chopped
- 1 tbsp butter
- 1 tbsp red wine vinegar
- 0.5 dl 3 tbsp red wine
- 1 tbsp red currant jelly optional
- pan juices from the roast
- water as needed
- salt and black pepper to taste
Instructions
- Bring the beef to room temperature. Take the roast out of the refrigerator and let it come to room temperature before cooking.
- Preheat the oven to 125°C (257°F).
- Season the roast. Pat the beef dry and season all sides with salt and black pepper.
- Brown the beef. Heat the butter and olive oil in a large pan. Brown the roast well on every side.
- Add the aromatics. Pour the beef broth into the pan. Add the onion, carrot, thyme, rosemary, and garlic. Bring the broth to a boil.
- Roast the beef. Transfer the beef to an oven dish and pour the broth and vegetables from the pan over the top. Roast at [oven temperature] until the internal temperature reaches 58°C (136°F).
- Roast until the internal temperature reaches 58°C (136°F) for medium beef. The temperature will continue to rise slightly while the meat rests.
- Rest the meat. Transfer the roast to a tray and cover loosely with aluminum foil. Let it rest for about 30 to 40 minutes while you make the sauce.
- Make the red wine pan sauce. Melt the butter in a saucepan and sauté the shallot until softened. Add the red wine vinegar and red wine. Bring to a boil, then add the red currant jelly (if using) and the pan juices from the roast.
- Reduce the sauce. Let the sauce simmer for about 15 minutes. If it becomes too thick, add a little water. Season with salt and black pepper to taste.
- Slice and serve. Slice the roast quite thinly and arrange the slices on a serving dish. Sprinkle with flaky salt and freshly ground black pepper. Serve with the red wine pan sauce, creamy garlic potatoes, and vegetables.
