Roast Beef

with Smashed Potatoes, Roasted Root Vegetables & Gravy

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans

Nutrition

PER SERVING
Calories

690 Cals (est.)

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!