Serve a beef roast for Sunday supper this week. This one-dish meal has everything you need for a filling dinner.

Recipe by MyRecipes September 2010


Credit: Antonis Achilleos; Styling: A.J. Battifarano

Recipe Summary

15 mins
2 hrs
2 hrs 15 mins
Serves 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.

  • Melt butter and 1 Tbsp. oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides, about 15 minutes total.

  • Place carrots and potatoes in a large bowl and toss with remaining 1 Tbsp. of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140°F for medium rare, 1 hour 30 minutes to 1 hour 45 minutes.

  • Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they're easily pierced. If they're not, return roasting pan with vegetables to oven to continue cooking while roast rests.

  • Thinly slice roast and serve warm with carrots and potatoes.

Nutrition Facts

533 calories; fat 25g; saturated fat 10g; protein 49g; carbohydrates 24g; fiber 4g; cholesterol 146mg; sodium 236mg.