This Sunday dinner for eight is a classic, comforting meal built around a juicy herb-crusted roast beef, creamy mashed potatoes, honey-glazed carrots, and a rich red wine pan sauce. It’s designed to feed a crowd with manageable, mostly hands-off cooking, so you can spend time with your guests instead of hovering over the stove. The roast is the centerpiece, but every side is simple enough to prepare while the beef rests.
Ingredients
- 1 (4-5 lb / 1.8-2.3 kg) boneless beef ribeye roast or top round roast
- 2 tablespoons (30 ml) olive oil
- 4 cloves garlic, minced
- 2 tablespoons (8 g) fresh rosemary, chopped
- 2 tablespoons (8 g) fresh thyme, chopped
- 1 tablespoon (6 g) black pepper, freshly ground
- 1 tablespoon (18 g) kosher salt
- 2 cups (480 ml) beef broth, low-sodium
- 1 cup (240 ml) dry red wine (like Cabernet Sauvignon or Merlot)
- 2 tablespoons (30 g) unsalted butter
- 3 lb (1.4 kg) Yukon Gold potatoes, peeled and quartered
- 1/2 cup (120 ml) whole milk, warm
- 1/2 cup (115 g) unsalted butter, melted
- 1 teaspoon (6 g) salt, plus more to taste
- 1/4 teaspoon (0.5 g) white pepper (optional)
- 2 lb (900 g) baby carrots, trimmed
- 3 tablespoons (60 g) honey
- 2 tablespoons (30 g) butter
- 1/2 teaspoon (1 g) ground ginger (optional)
- 1 tablespoon (15 ml) lemon juice
Instructions
- Prepare the roast: Remove the beef from the refrigerator 1 hour before cooking to let it come to room temperature. Preheat the oven to 450°F (232°C).
- Season the beef: In a small bowl, mix the olive oil, garlic, rosemary, thyme, pepper, and 1 tablespoon salt. Rub this mixture all over the roast. Place the roast fat-side up on a rack in a roasting pan.
- Roast the beef: Put the roast in the oven and immediately reduce the temperature to 350°F (177°C). Roast until the internal temperature reaches 135°F (57°C) for medium-rare, about 1 hour 15 minutes to 1 hour 30 minutes, or 145°F (63°C) for medium, about 1 hour 45 minutes. Check with a food thermometer inserted into the thickest part. The USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but many prefer medium-rare at 135°F (57°C) after resting.
- Rest the beef: Transfer the roast to a cutting board, tent loosely with foil, and let rest for 20 minutes. The temperature will rise about 5°F (3°C) during this time.
- Make the pan sauce: While the roast rests, place the roasting pan over medium-high heat on the stove. Add the red wine and scrape up any browned bits. Simmer for 3-4 minutes until reduced by half. Add the beef broth and simmer for 8-10 minutes until slightly thickened. Whisk in the 2 tablespoons butter until melted. Season with salt and pepper to taste. Keep warm.
- Mash the potatoes: While the roast cooks, place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well. Return to the pot and mash with a potato masher. Stir in the warm milk, melted butter, and salt. Add white pepper if using. Keep covered until serving.
- Glaze the carrots: In a large skillet, melt the 2 tablespoons butter over medium heat. Add the carrots and 1/4 cup (60 ml) water. Cover and cook for 8-10 minutes, stirring occasionally, until carrots are just tender. Uncover, add honey and ginger (if using), and cook for 2-3 minutes, stirring, until glazed. Remove from heat and stir in lemon juice.
- Carve and serve: Slice the roast against the grain into 1/2-inch (1.3 cm) slices. Arrange on a platter with the potatoes and carrots. Serve the pan sauce on the side.
Tips
- Substitutions: No red wine? Use extra beef broth with 1 tablespoon balsamic vinegar for depth. For the potatoes, you can use russets, but they will be fluffier and may need a bit more milk. Baby carrots can be swapped for regular carrots cut into 2-inch pieces.
- Storage: Leftovers keep in the fridge for up to 4 days in airtight containers. Reheat gently in the microwave or oven to avoid drying out.
- Common mistakes: Don’t skip the rest – it keeps the juices in the meat. Also, don’t boil the potatoes too vigorously, or they’ll become waterlogged and gluey.
- Make ahead: You can roast the beef earlier in the day, slice it, and reheat in the sauce at 300°F (149°C) for 15 minutes before serving. The potatoes can be made 2 hours ahead and kept warm in a slow cooker on low.
Serving Suggestions
Serve this Sunday dinner with a crisp green salad dressed with a simple vinaigrette, or add a loaf of crusty bread to soak up the pan sauce. For a vegetable boost, add steamed green beans or roasted Brussels sprouts alongside the carrots. A medium-bodied red wine like a Pinot Noir or a Zinfandel pairs beautifully with the beef.
Variations
Herb crust: Swap the rosemary and thyme for 2 tablespoons of dried herbes de Provence. Horseradish sauce: Serve with a dollop of prepared horseradish mixed with sour cream and a pinch of salt. Potato variations: Instead of mashed, cut the potatoes into wedges, toss with olive oil, salt, and pepper, and roast alongside the beef for the last 45 minutes. Carrot variations: Add a pinch of red pepper flakes for heat, or replace honey with maple syrup for a deeper flavor.
Storage and Reheating
Store leftover beef, potatoes, and carrots separately in airtight containers in the refrigerator for up to 4 days. To reheat, place the beef slices in a baking dish with a little beef broth, cover with foil, and warm in a 300°F (149°C) oven for 10-15 minutes until heated through. The potatoes can be reheated in a microwave or in a saucepan over low heat with a splash of milk. Carrots reheat well in a skillet over medium heat. You can also freeze the beef and sauce for up to 3 months – thaw overnight in the fridge before reheating. Reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I use a different cut of beef? Yes, a top sirloin roast or a tri-tip roast also work well. Adjust cooking time based on the thickness – use a thermometer to check doneness.
How do I know when the roast is done? Use a digital meat thermometer. For medium-rare, aim for 135°F (57°C) before resting; for medium, 145°F (63°C). Remember the temperature will rise about 5°F (3°C) while it rests.
Can I make the gravy without wine? Absolutely. Omit the wine and use 2 cups (480 ml) of beef broth plus 1 tablespoon of balsamic vinegar or Worcestershire sauce for complexity.
What if I don’t have a roasting pan? Use a sturdy baking dish or a rimmed sheet pan. If you have a wire rack, place it in the pan to keep the roast elevated.
Can I prepare the mashed potatoes in advance? Yes, but they are best fresh. If making ahead, keep them warm in a slow cooker on low for up to 2 hours, stirring occasionally. You may need to add a little extra milk when serving.
How do I get a nice crust on the roast? Pat the roast dry with paper towels before applying the herb rub. A dry surface helps the browning. Also, starting at a high oven temperature (450°F/232°C) then reducing it helps develop a crust.
Related
- Calories in Popcorn: A Full Guide
- Tortilla Soup Recipe: Easy, Hearty, and Delicious
- Grapes Medusa Steal a Brainrot Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).