Sunday Roast Beef

5.0/5 rating (1 votes)
Sunday Roast Beef

I am not a big "beef" fan (just my personal preference) but my husband and all of our kids love roast beef.  I had a table of happy faces when we enjoyed this recipe for Sunday dinner.


  • 3-5 pounds of quality Roast Beef
  • 2 medium onions
  • 2 carrots
  • 1 sweet potato or butternut squash
  • 2 sticks of celery
  • 1 bulb of Garlic
  • 1 tablespoon Rosemary
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • Olive Oil, to coat the roast beef
  • sea salt and freshly ground black pepper


  1. Directions (to prepare your beef):

    Preheat your oven to 450 degrees F

  2. Take your beef out of the fridge 30 minutes before it goes into the oven.

  3. Peel and chop the onions, carrots, sweet potato or butternut squash and celery.

  4. Break the garlic bulb into cloves, leaving them unpeeled.

  5. Add about 3 tablespoons of water to the bottom of the pan, then add all of the vegetables, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil.

  6. Drizzle the beef with olive oil and season with sea salt and pepper, rubbing it all over the meat.

  7. Place the beef on top of the vegetables.

  8. Directions (to roast beef and vegetables):

    Place the roasting tray in the preheated oven.


  9. Reduce oven temperature to 400 degrees F and cook for 1 hour for medium beef.

  10. After 30 minutes of cooking check the roast and vegetables. If it seems a little dry then add some water.

  11. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so.


    NOTE: If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

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