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Roast Beef

with Smashed Potatoes, Roasted Root Vegetables & Gravy

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Roast beef is a majestic winter meal. A national dish of England, it was traditionally served with “Sunday dinner.” This festive, weekly occasion featured many of the same dishes that typically appeared on holiday tables, but in a more casual setting. Here, we’re taking that custom to heart with a perfectly cooked roast, seasoned with savory herbs and served alongside an assortment of delicious root vegetables.

fresh
ingredients
Roast Beef with Smashed Potatoes, Roasted Root Vegetables & Gravy
Title
  • 1 Eye Round Roast
  • 1½ lbs Yukon Gold Potatoes
  • 11 oz Purple Top Turnip
  • 10 oz Parsnip
  • 2 Carrots
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Rosemary
  • 1 large bunch Parsley
  • 1 large bunch Thyme
  • 4 Tbsps Butter
  • 4 Tbsps Beef Demi-Glace
  • ¼ cup Heavy Cream
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Peel and mince the garlic; smash with the side of your knife until it resembles a paste. Pick the rosemary, thyme and parsley leaves off the stems; roughly chop the leaves, keeping each herb separate. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon; remove the seeds. Peel the carrots and parsnips; cut into small sticks. Peel the turnip and cut into wedges.

Roast & dress the vegetables:
2 Roast & dress the vegetables:

Place the carrots, parsnips, turnip and a pinch of both the rosemary and thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned vegetables in a single, even layer and roast, stirring halfway through, 28 to 30 minutes, or until tender. Transfer to a bowl and toss with half the parsley, the juice of 2 lemon wedges and as much of the lemon zest as you’d like. Toss to thoroughly combine; season with salt and pepper to taste. Set aside.

Brown & roast the beef:
3 Brown & roast the beef:

While the vegetables roast, in a small bowl, combine the garlic paste and remaining rosemary and thyme. Season the beef on all sides with salt and pepper; rub with the garlic-herb mixture. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef; cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Transfer to a baking sheet, leaving any browned bits (or fond) in the pan. Roast, on a separate rack from the vegetables, 21 to 24 minutes (a meat thermometer should read 120°F), or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 10 minutes.

Cook & smash the potatoes:
4 Cook & smash the potatoes:

While the vegetables and beef roast, add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Using a fork, smash the potatoes with half the butter; gradually add the heavy cream. Season with salt and pepper to taste. Set aside.

Make the gravy:
5 Make the gravy:

While the beef rests, to the pan of reserved beef fond, add the beef demi-glace, remaining butter, the juice of the remaining lemon wedges and ¼ cup of water. Cook on medium, stirring constantly, 1 to 2 minutes, or until thoroughly combined and slightly reduced in volume.

Finish & serve your dish:
6 Finish & serve your dish:

Find the lines of muscle (or grain) of the beef; thinly slice the beef against the grain. Add any juices from the cutting board to the pan of gravy. Transfer the roasted vegetables to a serving dish. Top with the sliced beef and some of the gravy; serve the smashed potatoes on the side. Garnish with the remaining parsley. Transfer the remaining gravy to a serving dish. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Peel and mince the garlic; smash with the side of your knife until it resembles a paste. Pick the rosemary, thyme and parsley leaves off the stems; roughly chop the leaves, keeping each herb separate. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon; remove the seeds. Peel the carrots and parsnips; cut into small sticks. Peel the turnip and cut into wedges.

2 Roast & dress the vegetables:

Place the carrots, parsnips, turnip and a pinch of both the rosemary and thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned vegetables in a single, even layer and roast, stirring halfway through, 28 to 30 minutes, or until tender. Transfer to a bowl and toss with half the parsley, the juice of 2 lemon wedges and as much of the lemon zest as you’d like. Toss to thoroughly combine; season with salt and pepper to taste. Set aside.

Roast & dress the vegetables:
Brown & roast the beef:
3 Brown & roast the beef:

While the vegetables roast, in a small bowl, combine the garlic paste and remaining rosemary and thyme. Season the beef on all sides with salt and pepper; rub with the garlic-herb mixture. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef; cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Transfer to a baking sheet, leaving any browned bits (or fond) in the pan. Roast, on a separate rack from the vegetables, 21 to 24 minutes (a meat thermometer should read 120°F), or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 10 minutes.

4 Cook & smash the potatoes:

While the vegetables and beef roast, add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Using a fork, smash the potatoes with half the butter; gradually add the heavy cream. Season with salt and pepper to taste. Set aside.

Cook & smash the potatoes:
Make the gravy:
5 Make the gravy:

While the beef rests, to the pan of reserved beef fond, add the beef demi-glace, remaining butter, the juice of the remaining lemon wedges and ¼ cup of water. Cook on medium, stirring constantly, 1 to 2 minutes, or until thoroughly combined and slightly reduced in volume.

6 Finish & serve your dish:

Find the lines of muscle (or grain) of the beef; thinly slice the beef against the grain. Add any juices from the cutting board to the pan of gravy. Transfer the roasted vegetables to a serving dish. Top with the sliced beef and some of the gravy; serve the smashed potatoes on the side. Garnish with the remaining parsley. Transfer the remaining gravy to a serving dish. Enjoy!

Finish & serve your dish: