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Garlic Herb Roasted Beef with Potatoes and Carrots Ingredients 1. Beef sirloin roast – 4 lb 2. Baby potatoes – 1 1/2 lb 3. Carrots – 6 medium, halved lengthwise 4. Red onion – 1 large, quartered 5. Garlic – 10 cloves, 6 minced and 4 whole 6. Fresh rosemary – 4 sprigs 7. Fresh thyme – 4 sprigs 8. Olive oil – 4 tbsp 9. Unsalted butter – 3 tbsp, melted 10. Dijon mustard – 2 tbsp 11. Worcestershire sauce – 1 tbsp 12. Kosher salt – 2 tsp 13. Black pepper – 2 tsp 14. Paprika – 1 tsp 15. Beef broth – 1 1/2 cups Recipe 1. Preheat the oven to 425°F and remove the beef from the refrigerator about 30 minutes before cooking so it can come closer to room temperature. 2. Pat the beef completely dry with paper towels, then place it in a large roasting dish surrounded by the baby potatoes, carrots, red onion, and whole garlic cloves. 3. In a small bowl, combine the olive oil, melted butter, Dijon mustard, Worcestershire sauce, minced garlic, paprika, salt, and black pepper. 4. Rub the seasoned garlic-butter mixture generously over every surface of the beef, pressing the herbs and seasoning firmly against the meat. 5. Toss the potatoes, carrots, and onions with any remaining seasoning mixture, making sure the vegetables are evenly coated. 6. Place the rosemary and thyme sprigs around and underneath the beef, then pour the beef broth into the bottom of the roasting dish. 7. Roast uncovered at 425°F for 20 minutes to develop a deeply browned, flavorful crust on the outside of the beef. 8. Reduce the oven temperature to 350°F and continue roasting until the center reaches about 135°F for medium-rare, approximately 35–55 minutes depending on thickness. 9. During roasting, carefully spoon the hot pan juices over the beef and vegetables once or twice to keep the exterior glossy and flavorful. 10. Continue roasting the vegetables until the potatoes are tender, the carrots are caramelized, and the beef has developed a rich golden-brown crust. 11. Remove the beef from the roasting dish and place it on a cutting board, loosely covering it with foil without wrapping it tightly. 12. Rest the beef for 15–20 minutes so the juices redistribute and the roast becomes easier to slice without losing its moisture. 13. Slice the beef across the grain into thick, even slices, exposing the tender juicy center while keeping the browned crust intact. 14. Arrange the sliced beef on a serving platter with the roasted potatoes, carrots, onions, and garlic, then spoon the concentrated pan juices over the meat. 15. Garnish with fresh rosemary and thyme and serve immediately with the roasted vegetables and remaining pan juices. Follow for more delicious recipes and amazing food ideas!

Garlic Herb Roasted Beef with Potatoes and Carrots Ingredients 1. Beef sirloin roast – 4 lb 2. Baby potatoes – 1 1/2 lb 3. Carrots – 6 medium, halved lengthwise 4. Red onion – 1 large, quartered 5. Garlic – 10 cloves, 6 minced and 4 whole 6. Fresh rosemary – 4 sprigs 7. Fresh thyme – 4 sprigs 8. Olive oil – 4 tbsp 9. Unsalted butter – 3 tbsp, melted 10. Dijon mustard – 2 tbsp 11. Worcestershire sauce – 1 tbsp 12. Kosher salt – 2 tsp 13. Black pepper – 2 tsp 14. Paprika – 1 tsp 15. Beef broth – 1 1/2 cups Recipe 1. Preheat the oven to 425°F and remove the beef from the refrigerator about 30 minutes before cooking so it can come closer to room temperature. 2. Pat the beef completely dry with paper towels, then place it in a large roasting dish surrounded by the baby potatoes, carrots, red onion, and whole garlic cloves. 3. In a small bowl, combine the olive oil, melted butter, Dijon mustard, Worcestershire sauce, minced garlic, paprika, salt, and black pepper. 4. Rub the seasoned garlic-butter mixture generously over every surface of the beef, pressing the herbs and seasoning firmly against the meat. 5. Toss the potatoes, carrots, and onions with any remaining seasoning mixture, making sure the vegetables are evenly coated. 6. Place the rosemary and thyme sprigs around and underneath the beef, then pour the beef broth into the bottom of the roasting dish. 7. Roast uncovered at 425°F for 20 minutes to develop a deeply browned, flavorful crust on the outside of the beef. 8. Reduce the oven temperature to 350°F and continue roasting until the center reaches about 135°F for medium-rare, approximately 35–55 minutes depending on thickness. 9. During roasting, carefully spoon the hot pan juices over the beef and vegetables once or twice to keep the exterior glossy and flavorful. 10. Continue roasting the vegetables until the potatoes are tender, the carrots are caramelized, and the beef has developed a rich golden-brown crust. 11. Remove the beef from the roasting dish and place it on a cutting board, loosely covering it with foil without wrapping it tightly. 12. Rest the beef for 15–20 minutes so the juices redistribute and the roast becomes easier to slice without losing its moisture. 13. Slice the beef across the grain into thick, even slices, exposing the tender juicy center while keeping the browned crust intact. 14. Arrange the sliced beef on a serving platter with the roasted potatoes, carrots, onions, and garlic, then spoon the concentrated pan juices over the meat. 15. Garnish with fresh rosemary and thyme and serve immediately with the roasted vegetables and remaining pan juices. Follow for more delicious recipes and amazing food ideas!

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