Christmas Roast Beef with Potatoes and Carrots

Jump to recipe ↓

This Christmas roast beef pairs a seasoned joint with potatoes and carrots cooked in the same pan. The source gives a two-kilogram roast but only 40 to 45 minutes in the oven, which is not a reliable cooking time for that size. Here, the vegetables roast around the beef and the meat is checked with a thermometer, then rested before thin slicing. Choose a roasting joint suited to your preferred doneness and start checking well before serving. The pan juices make a simple accompaniment. Bring beef toward room temperature for 30 minutes. Heat oven to 180°C (350°F). Pat beef dry and rub with garlic, oil, salt and pepper. Sear beef on all sides in a hot ovenproof pan or skillet, then transfer to a roasting pan if needed.

Recipe card

Christmas Roast Beef with Potatoes and Carrots

A garlic-seasoned beef roast served with oven-roasted potatoes and carrots.

Prep 25 minCook 100 minTotal 125 minYield 8 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Chef’s knife, cutting board, mixing bowl and suitable pan

Ingredients

2 kg beef roasting joint, tied 4 cloves garlic, minced 2 tbsp olive oil 1 tsp fine salt 1 tsp black pepper 1 kg potatoes, cut into chunks 4 whole carrots, cut into thick pieces 1 tbsp chopped parsley, optional

Instructions

1. Prepare beef

   Bring beef toward room temperature for 30 minutes. Heat oven to 180°C (350°F). Pat beef dry and rub with garlic, oil, salt and pepper.

2. Brown

   Sear beef on all sides in a hot ovenproof pan or skillet, then transfer to a roasting pan if needed.

3. Roast

   Arrange potatoes and carrots around the beef. Roast, turning vegetables once, until vegetables are tender and beef reaches your preferred safe temperature.

4. Check

   For whole beef roasts, use a thermometer in the thickest part; USDA minimum is 63°C (145°F) followed by a 3-minute rest. Cooking time varies by cut and desired doneness.

5. Rest and serve

   Transfer beef to a board and rest at least 3 minutes; 15 to 20 minutes gives easier carving. Slice thinly and serve with vegetables.

Print recipe card Keep screen awake

How to tell when it is ready

Thermometer in the thickest part reaches the target for the selected doneness; minimum 63°C (145°F) plus 3-minute rest.

Tips

• Tie an uneven joint for more even roasting.
• Sear for flavour before roasting.
• Cut vegetables into similar sizes.
• Rest beef before carving.

Troubleshooting

• If cooking is uneven, cut pieces to a similar size.
• If the flavour is too strong, adjust with a little of the main liquid.

Substitutions

• Use a similar neutral cooking oil if needed.
• Choose a suitable broth or stock for the recipe.

Variations

• Adjust herbs and seasoning to taste.
• Add a little chilli for gentle heat.

Serving suggestions

• Serve with horseradish sauce.
• Add Yorkshire puddings.
• Offer green beans.
• Spoon over pan juices.

Make ahead

Measure and prepare ingredients in advance; complete cooking shortly before serving.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Food safety

Keep raw beef separate; use a thermometer. Whole beef roasts should reach at least 63°C (145°F) and rest 3 minutes.

Frequently asked questions

Can I make this ahead?

Prepare components ahead and refrigerate promptly; finish close to serving.

How should I store christmas roast beef with potatoes and carrots?

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Serve promptly and chill leftovers without delay.