Tender Roast Beef Dinner with Carrots, Mashed Potatoes & Homemade Gravy
Tender Roast Beef Dinner with Carrots, Mashed Potatoes & Homemade Gravy
Ingredients
For the Roast Beef
- 1 pound whole cap beef
- 2 teaspoons garlic seasoning, as needed
- 2 teaspoons Montreal steak seasoning, as needed
- 1 tablespoon avocado oil
For the Mashed Potatoes
- 4 russet potatoes, peeled and chopped
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
For the Carrots
- 1 pound carrots, peeled, trimmed, and chopped
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 tablespoon honey, optional
- 1 tablespoon olive oil, optional
For the Gravy
- 1/4 cup beef drippings, from roast beef
- 2 tablespoons all-purpose flour, to 3 tablespoons
- 2 cups cold water
- 1 teaspoon beef bouillon
- 1 teaspoon chicken bouillon
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
Instructions
- 1
Remove the whole cap beef from the refrigerator and let it rest at room temperature for 1 hour.
⏱️ 60 min
- 2
Preheat your oven to 450°F.
⏱️ 15 min•🌡️ 450
- 3
While the oven preheats, generously season the beef all over with garlic seasoning and Montreal steak seasoning. Rub the seasonings in well to ensure even coverage. Place the seasoned beef, fat side up, in a roasting pan or cast iron skillet.
⏱️ 5 min
- 4
Drizzle the beef with avocado oil. Place the pan in the preheated 450°F oven and roast for 5 minutes to sear the exterior.
⏱️ 5 min•🌡️ 450
- 5
After 5 minutes, reduce the oven temperature to 275°F. Continue to bake the roast beef for 4 1/2 hours, or until it reaches your desired doneness.
⏱️ 270 min•🌡️ 275
- 6
While the beef roasts, prepare the mashed potatoes. Peel and chop the russet potatoes into roughly 1-inch pieces. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 25 min
- 7
Drain the cooked potatoes thoroughly. Return them to the same pot. Add the butter, heavy cream, salt, and pepper. Mash until smooth and fluffy. Add extra butter or cream if a creamier consistency is desired. Cover to keep warm.
⏱️ 10 min
- 8
Prepare the carrots. Peel and trim the carrots, then chop them into desired pieces. You can either boil or steam them. For boiling, place in a pot of lightly salted water and cook for 10-13 minutes until tender. For steaming, place in a steamer basket over boiling water and steam for 10-13 minutes until tender.
⏱️ 20 min
- 9
Drain the cooked carrots. Toss them with butter, salt, and pepper. For extra flavor, drizzle with honey or olive oil if desired. Cover to keep warm.
⏱️ 5 min
- 10
Once the roast beef is done cooking, carefully remove it from the oven. Transfer the beef to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a more tender roast.
⏱️ 10 min
- 11
While the beef rests, prepare the gravy. Carefully pour the beef drippings from the roasting pan into a saucepan. Bring the drippings to a simmer over medium heat. Add the all-purpose flour (2 to 3 tablespoons, depending on desired thickness) and whisk continuously until a golden-brown roux forms, about 1-2 minutes.
⏱️ 5 min
- 12
Slowly pour in the 2 cups of cold water, whisking constantly to prevent lumps. Stir in the beef bouillon and chicken bouillon. Season with salt, pepper, and garlic powder to taste.
⏱️ 2 min
- 13
Continue to simmer the gravy for 5-8 minutes, whisking occasionally, until it thickens to a rich and glossy consistency.
⏱️ 8 min
- 14
Slice the rested roast beef against the grain. Arrange the sliced roast beef, mashed potatoes, and carrots on individual plates. Spoon the homemade gravy generously over everything. Serve immediately and enjoy every cozy bite!
⏱️ 5 min
Kitchen Tools
Tender Roast Beef Dinner with Carrots, Mashed Potatoes & Homemade Gravy
For the Roast Beef
- 1 pound whole cap beef
- 2 teaspoons garlic seasoning, as needed
- 2 teaspoons Montreal steak seasoning, as needed
- 1 tablespoon avocado oil
For the Mashed Potatoes
- 4 russet potatoes, peeled and chopped
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
For the Carrots
- 1 pound carrots, peeled, trimmed, and chopped
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 tablespoon honey, optional
- 1 tablespoon olive oil, optional
For the Gravy
- 1/4 cup beef drippings, from roast beef
- 2 tablespoons all-purpose flour, to 3 tablespoons
- 2 cups cold water
- 1 teaspoon beef bouillon
- 1 teaspoon chicken bouillon
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
Instructions
- 1
Remove the whole cap beef from the refrigerator and let it rest at room temperature for 1 hour.
⏱️ 60 min - 2
Preheat your oven to 450°F.
⏱️ 15 min•🌡️ 450 - 3
While the oven preheats, generously season the beef all over with garlic seasoning and Montreal steak seasoning. Rub the seasonings in well to ensure even coverage. Place the seasoned beef, fat side up, in a roasting pan or cast iron skillet.
⏱️ 5 min - 4
Drizzle the beef with avocado oil. Place the pan in the preheated 450°F oven and roast for 5 minutes to sear the exterior.
⏱️ 5 min•🌡️ 450 - 5
After 5 minutes, reduce the oven temperature to 275°F. Continue to bake the roast beef for 4 1/2 hours, or until it reaches your desired doneness.
⏱️ 270 min•🌡️ 275 - 6
While the beef roasts, prepare the mashed potatoes. Peel and chop the russet potatoes into roughly 1-inch pieces. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 25 min - 7
Drain the cooked potatoes thoroughly. Return them to the same pot. Add the butter, heavy cream, salt, and pepper. Mash until smooth and fluffy. Add extra butter or cream if a creamier consistency is desired. Cover to keep warm.
⏱️ 10 min - 8
Prepare the carrots. Peel and trim the carrots, then chop them into desired pieces. You can either boil or steam them. For boiling, place in a pot of lightly salted water and cook for 10-13 minutes until tender. For steaming, place in a steamer basket over boiling water and steam for 10-13 minutes until tender.
⏱️ 20 min - 9
Drain the cooked carrots. Toss them with butter, salt, and pepper. For extra flavor, drizzle with honey or olive oil if desired. Cover to keep warm.
⏱️ 5 min - 10
Once the roast beef is done cooking, carefully remove it from the oven. Transfer the beef to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a more tender roast.
⏱️ 10 min - 11
While the beef rests, prepare the gravy. Carefully pour the beef drippings from the roasting pan into a saucepan. Bring the drippings to a simmer over medium heat. Add the all-purpose flour (2 to 3 tablespoons, depending on desired thickness) and whisk continuously until a golden-brown roux forms, about 1-2 minutes.
⏱️ 5 min - 12
Slowly pour in the 2 cups of cold water, whisking constantly to prevent lumps. Stir in the beef bouillon and chicken bouillon. Season with salt, pepper, and garlic powder to taste.
⏱️ 2 min - 13
Continue to simmer the gravy for 5-8 minutes, whisking occasionally, until it thickens to a rich and glossy consistency.
⏱️ 8 min - 14
Slice the rested roast beef against the grain. Arrange the sliced roast beef, mashed potatoes, and carrots on individual plates. Spoon the homemade gravy generously over everything. Serve immediately and enjoy every cozy bite!
⏱️ 5 min