Roast Beef with Vegetables

Instructions

1. Step 1

   Preheat the oven to 220°C and place a rack in the center.

   Cookware: roasting pan

2. Step 2

   Rub the beef with 1 tbsp (15 ml) olive oil, 1 tsp (6 gr) salt, ½ tsp (1 gr) black pepper, and all the rosemary.

   Ingredients used: 1500.0 gr Beef Roast, 1.0 gr Black Pepper, 15.0 ml Olive Oil, 8.0 gr Rosemary, 6.0 gr Salt

   Cookware: cutting board

3. Step 3

   Toss the potatoes, carrots, onions, and garlic with 2 tbsp (30 ml) olive oil, 1 tsp (6 gr) salt, and ½ tsp (1 gr) black pepper. Spread them in the roasting pan and place the seasoned beef in the center.

   Ingredients used: 1.0 gr Black Pepper, 500.0 gr Carrot, 16.0 gr Garlic, 30.0 ml Olive Oil, 3.0 piece Onion, 900.0 gr Potato, 6.0 gr Salt

   Cookware: mixing bowl, roasting pan, tongs

4. Step 4

   Roast at 220°C for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: roasting pan

5. Step 5

   Reduce the oven to 180°C, turn the vegetables, and roast for 45 minutes.

   Timer: 45 min (fixed)

   Cookware: roasting pan, tongs

6. Step 6

   Check the center of the beef and continue roasting, checking every 10 minutes, until it reaches at least 63°C.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, roasting pan

7. Step 7

   Transfer the beef to the cutting board, cover it loosely with foil, and rest for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: aluminum foil, cutting board, tongs

8. Step 8

   While the beef rests, return the vegetables to the oven for 10 minutes if they are not yet tender and browned.

   Timer: 10 min (fixed)

   Cookware: roasting pan

9. Step 9

   Slice the beef across the grain and serve it with the roasted vegetables.

   Cookware: Chef Knife, cutting board