Traditional Roast Beef
Traditional roast beef seasoned simply with salt and pepper, browned in butter and olive oil, and roasted with onion, carrot, thyme, rosemary, and garlic. Served with a simple red wine pan sauce, creamy garlic potatoes, and vegetables.
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.
Notes
Serving suggestion: Serve the roast beef with red wine pan sauce, creamy garlic potatoes, and vegetables. I also served oven-roasted tomatoes alongside it.
Internal temperature: The roast was cooked to 58°C (136°F) before resting. The internal temperature will continue to rise slightly as the meat rests.
Resting: Letting the roast rest for about 40 minutes gives you time to make the sauce and allows the juices to settle before slicing.
Pan sauce: If the sauce reduces too much while simmering, add a little water to reach the consistency you prefer.